Easy to make and just 4 ingredients, these Red Velvet Cake Mix Cookies are chewy and rich with chocolate flavor. Perfectly adorable, they are studded with white chocolate chips and are great for Valentine’s Day or just the kids’ lunch boxes!
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I love using cake mixes to make quick work of baking at home! With a few additions, the cookies and other baked goodies taste homemade, and the best part is that I save money by not having to use butter and other expensive ingredients. There is also a lot less mixing and measuring, so the cookies are ready to go so fast, which is great when the kids are hungry for something sweet.
If you buy cake mix when it goes on sale, it’s an even better bargain! I like to have a few boxes of different cake mix flavors on hand for convenience.
Cake Mix: You’ll need 1 (15.25 ounce) box of Red Velvet cake mix. Sizes may vary on the brands of cake mix. You can use up to a 16 ounce box of cake mix with no change to the recipe.
Eggs: I typically use large eggs because they are the best price in my area. If you only have jumbo eggs, use one whole egg and one egg white.
Oil: You will want to use a neutral oil, like vegetable or canola oil. More flavorful oils like olive oil will overpower the cookie flavor.
White Chocolate Chips: You’ll find white chocolate chips in the baking aisle of your grocery store. If you’re not a fan of white chocolate, you can absolutely use milk chocolate chips.
- (2) Baking Pans
- Parchment Paper or Silicon liners
- Large Mixing Bowl
- Mixing Spoon or Hand Mixer
- Measuring Cup
- Small Cookie Scoop (approximately 1 Tablespoon)
How to Make Red Velvet Cake Mix Cookies
- Preheat your oven to 350 degrees Fahrenheit.
- Add the box of cake mix, eggs and oil to a large mixing bowl. Stir with a mixing spoon or hand mixer until the dough is smooth and you don’t see any dry cake mix.
- Fold in the white chocolate chips.
- Portion your cookie dough into rounded 1 Tablespoon balls. I recommend using a cookie scoop. Place your cookie dough on a parchment paper lined baking pan. Make sure to leave a couple inches between each cookie to leave room for spreading.
- Bake for 11-12 minutes, then transfer to a wire rack to cool.
Helpful Tips to Make the Best Red Velvet Cookies
- Use a cookie scoop to portion your cookie dough. It will make sure the cookies are the same size and bake evenly.
- If your dough is too sticky or hard to work with, pop it in the fridge for 15-30 minutes for it to chill and stiffen up.
- Line your baking pans with parchment paper or silicon liners for easy clean up
- Ovens can heat differently, so check on your cookies after about 10 minutes. You’re looking for set edges on your cookies and they will look under-baked in the center. This is good as the cookie will continue cooking even after removed from the oven.
- Cool your cookies on a wire cooling rack to prevent them from getting too dark on the bottom.
Frequently Asked Questions
You sure can! You need a box of red velvet cake mix and a few other ingredients to turn these into amazing cookies everyone will love!
No! They’re easier than making cookies from scratch because most of the ingredients you need are in the cake mix. There’s less measuring and fewer ingredients to deal with.
It really depends on the size of your cookies. Using a 1 Tablespoon cookie scoop, I was able to get about 27 cookies. For smaller or larger cookies, you’ll want to watch them closely when baking and adjust the baking time. Keep the temperature 350 degrees Fahrenheit.
Absolutely! Not only can you mix in different things, you can use any cake mix flavor! Chocolate, lemon, carrot cake, spice cake, red velvet. Easily swap out the cake mix flavor in this recipe.
Yep! Store your cooled cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Just thaw a cookie or two and enjoy!
More Cake Mix Recipes
- Peanut Butter Blossom Cookies
- Neapolitan Sandwich Cookies
- Pineapple Cake Mix Whoopie Pies
- Pineapple Upside Down Fudge
- Apple Cobbler with Cake Mix
Red Velvet Cake Mix Cookies Recipe
- 1 (15.25 ounce) box red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup white chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine cake mix, eggs and oil, stirring until you have a smooth texture.
- Add white chocolate chips and mix gently until the chips are fully distributed in the cookie dough.
- Using a Tablespoon or small cookie scoop, spoon the dough onto baking sheets lined with parchment paper. Leave a couple inches space between each cookie.
- Bake at 350 degrees for 11-12 minutes. The cookies will be set on the edges and look under-cooked in the middle.
- Remove the cookies and allow them to cool, about 5 minutes.
Use a cookie scoop for easy portioning of your cookies. It also ensures they finish baking at the same time. Also, line your sheet pans with parchment paper or a silpat for easy clean up.
If your dough is too sticky to roll or portion, allow it to chill in the fridge for 30 minutes to stiffen it up.
I recommend cooling your cookies on a wire rack. This ensures the cookies don't continue to bake after being removed from the oven.
Your cookies will keep in an airtight container at room temperature for up to 4 days. Cookies will keep in the freezer for up to 3 months.
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Amount Per Serving: Calories: 99Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 25mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g