Cookies, without chocolate drizzle, can be made up to one week ahead. Store in an airtight container.
365g packet red velvet cupcake mix
1⁄2 cup White Choc Bits
1⁄3 cup vegetable oil
1 egg, lightly beaten
1⁄2 cup Milk Choc Melts, melted
Grease and line two large oven trays with baking paper.
2 Combine the cake mix and White Choc Bits in a large bowl. Add oil and egg. Stir to combine. Reserve frosting sachet for another use.
3 Spoon heaped tablespoons of the mixture, about 6cm apart, onto prepared trays.
4 Cook in a moderate oven (180C), swapping trays halfway, for about 10 to 12 minutes, or until edges are lightly browned. Remove. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
5 Spoon melted milk chocolate into a medium snap-lock bag. Squeeze into one corner. Twist bag and snip tip. Drizzle over cookies. Stand at room temperature until set.