Quick Red Velvet Cake Mix Cookies
These red velvet cake mix cookies are super quick and easy to make because they are made with only 4 ingredients and require no chill time! They are thick and chewy and are studded with white chocolate chips. Perfect to make for Valentines day or any day you want an easy cookie recipe!
As a professional baker, I dont tend to make many desserts from a box. BUT I also believe there is no shame in taking shortcuts in the kitchen when you need to! These red velvet cake mix cookies are, you guessed it, made with a cake mix from a box!
These are thick and chewy cookies, not soft or crispy like some other homemade cookie recipes of mine. But that means the insides are ooey and gooey. Plus I loaded them up with white chocolate chips which adds some sweetness, texture, and color!
The recipe is SUPER easy to make, and my favorite thing about it is that it requires no chill time like a lot of other cookies do. You can basically have these ready to eat in less than 20 minutes!
If your’e a red velvet fan then definitely check out these homemade red velvet brownies, this fluffy red velvet bundt cake, or this creamy red velvet cheesecake. They are all made from scratch!
If you love the red velvet and cream cheese frosting combo you can make this cream cheese frosting and sandwich it between these cookies!
Ingredients you need
How to make red velvet cake mix cookies
First things first you are NOT following the directions on the box! You do not need to add what the instructions say on the box and the ingredients listed here. Rather you will ONLY use the actual cake mix and follow the recipe in the recipe card at the bottom of this post.
You can make these in two sizes- using a regular ice cream scoop, or a 11/2 tbsp cookie scoop. For the larger scoop bake the cookies for 9-10 minutes. For smaller cookies bake for 7-8 minutes.
Yield
Using a smaller cookie scoop for the cookies will yield about 24 cookies. If you use a regular ice cream scoop to make large cookies then the recipe will only make about 12-14 cookies.
How to make cookies with any cake mix
All you need to do to any cake mix is to add oil and eggs and tada! It turns into a cookie dough. Make sure you are using the 15.25 oz size though. If you are using a larger cake mix box then you will need some more oil to turn it into a cookie dough.
Storing and freezing instructions
Storing- Store the cookies in a zip top bag or airtight container for up to 5 days at room temperature.
Freezing- To freeze, cool the cookies completely, then place them in a freezer safe bag and freeze for up to 3 months.
You can also make these ahead and freeze the red velvet cookie dough. Follow the recipe up until baking. Place the cookie dough balls on a baking sheet and place in the freezer until solid, about 2 hours. Then transfer the cookie dough to a zip tog bag and freeze for up to 3 months.
When you are ready to bake, preheat the oven and bake for an extra minute.
Recipe Tips
- The dough is very thick and can be tough to mix together. Don’t be afraid to use your hands!
- I like to make the cookies a little flatter by pressing down on the cookies lightly before baking.
- Use other chocolate chips together with the white for a different flavor.
Quick Red Velvet Cake Mix Cookies
Ingredients
- 1 15.25 oz Red velvet cake mix, Duncan Hines or Betty Crocker
- 2 eggs, large
- 1/3 cup vegetable oil , plus 1 tablespoon
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
In a medium size mixing bowl combine the cake mix, 2 eggs, and the 1/3 cup plus 1 tbsp vegetable oil.- Mix with a sturdy spatula, wooden spoon, or in a stand or hand mixer on low- medium speed until the dough comes together. The dough will be very thick.
- Add the 1 cup white chocolate chips. You may need to use your hands to mix because of the thick cookie dough.
- Scoop the dough using either a regular size ice cream scoop for larger cookie or a 1 tbsp cookie scoop for smaller cookies. Line the cookies on the baking sheet 1 1/2 inches apart.
- Bake larger cookies for 9-10 minutes, and smaller cookie for 7-8 cookies.
- Cool on the pan for 3 minutes then transfer to a wire rack to cool completely.
Had this same recipe from my daughter but it was vague on the size of each raw cookie. Loved your recipe for the visuals and the explanation of cookie scoop. Didn’t have one so used an ice cream scoop and ended up with 18 cookies exactly 10 mins per batch! Thank you for sharing this recipe was very tasty!
I’m so glad the visuals helped! I’m big on visuals. Without them sometimes it’s hard to know every step. I’m so glad these turned out so well for you!
I didn’t have vegetable oil so is it okay to melt butter and use it I’m going to try this recipe
Go for it! Lemme know how it works out 🙂