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Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

These Red Velvet Cake Mix Cookies are a brilliant shortcut that delivers bakery-level results with a wonderfully soft, chewy, and slightly fudgy texture. Using a simple box of cake mix, this recipe is perfect for holidays, last-minute gatherings, or any time you crave the iconic red velvet flavor without baking a full cake. The combination of creamy white chocolate chips and rich mini semi-sweet chips creates a perfect flavor balance in these stunning and ridiculously delicious cookies.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 18 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 13.25-oz. box red velvet cake mix
  • 1/2 cup oil (neutral oil like extra light olive oil, vegetable, or canola)
  • 2 large eggs
  • 1 cup white chocolate chips
  • 1/4 cup miniature semi-sweet chocolate chips

Equipment

  • baking sheet
  • parchment paper
  • large bowl
  • Electric hand mixer
  • spatula
  • plastic wrap
  • Cookie scoop
  • Wire cooling rack

Method
 

Instructions
  1. Preheat and Prep: Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
  2. Mix the Dough: In a large bowl, combine the red velvet cake mix, oil, and eggs. Using an electric hand mixer on low speed, mix everything until just combined. The dough will be thick, vibrant, and sticky. Gently fold in the white chocolate chips and miniature semi-sweet chocolate chips with a spatula until they are evenly distributed.
  3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to an hour. This step is essential for firming up the dough so you can roll it.
  4. Scoop and Shape: Once chilled, scoop out about 2 tablespoons of cookie dough at a time and roll it into a ball. Place the dough balls on your prepared baking sheet, leaving at least 2 inches of space between them to allow for spreading. For that bakery-style look, gently press a few extra white chocolate chips onto the top of each dough ball.
  5. Bake to Perfection: Bake for 8-10 minutes. The cookies should look set around the edges but still appear a little soft in the very center when you pull them out.
  6. Cool on the Pan: Let the cookies cool on the hot baking sheet for about 5 minutes. This allows them to finish baking from the residual heat, setting the center perfectly without over-baking the edges.
  7. Transfer and Enjoy: Move the cookies to a wire cooling rack to cool completely. Or, if you can’t resist, enjoy one warm with a tall glass of milk.

Notes

Do not overmix the dough; mix only until combined for a tender texture. Use a cookie scoop for uniform size and even baking. For perfectly round cookies, use a larger round cookie cutter to scoot the edges into a circle immediately after baking. You can substitute oil with melted butter and vary the mix-ins with different chips or nuts. For a flavor boost, add 1 tsp of vanilla extract or 1/2 tsp of espresso powder.