These red velvet cake mix cookies are my secret weapon for last-minute get-togethers. They’re super quick and easy to make with just 5 ingredients, and they taste so delicious. I loaded them up with tons of creamy white chocolate chips for a melt-in-your-mouth texture I just can’t get enough of. I especially love that I can have them on the table in just 30 minutes. They smell so good baking, so I always toss in a batch right before company arrives.
Red Velvet Cookies with Cake Mix
The contrasting red and white colors of these red velvet cake mix cookies make them perfect for Christmas time or Valentine’s Day. My kiddos love to help me make them, and since there aren’t any complicated measurements, this is an easy recipe for them to learn. These stunning red velvet cookies with cake mix are lovely to hand out to the whole class or set on your holiday table.
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How to Store
Store leftover red velvet cake mix cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- Don’t overmix the cookie dough or the cookies will come out dry and tough.
- Feel free to use whatever chocolate chips you like, such as milk, semisweet, or dark, in place of the white chocolate chips. Or try cream cheese-flavored chips!
- Use a cookie scoop to portion the dough evenly. This will allow the cookies to bake more evenly.
- Don’t skip chilling the cookies or else they will spread too much in the oven!
- Optionally, freeze the dough in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the final bake time.
- Only bake 1 sheet of cookies at a time to ensure that the cookies bake evenly.
Red Velvet Cake Mix Cookies Recipe
Ingredients
- 15.25 ounces red velvet cake mix (1 box)
- 2 tablespoons all-purpose flour
- ½ cup unsalted butter room temperature (1 stick)
- 2 large eggs room temperature
- 1¼ cups white chocolate chips divided
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop
Instructions
- In a large bowl, whisk the red velvet cake mix and flour together.15.25 ounces red velvet cake mix, 2 tablespoons all-purpose flour
- Using a hand whisk, beat in the softened butter and eggs until fully mixed, about 2 minutes.½ cup unsalted butter, 2 large eggs
- Stir in 1 cup of the white chocolate chips. Set the other ¼ cup of white chocolate chips aside for now.1¼ cups white chocolate chips
- Line a baking sheet with parchment paper.
- Scoop the cookies using a 2-tablespoon-sized cookie scoop. Place the cookies on the prepared baking sheet. You can place the cookies close together for now so you’ll only have one baking sheet to put into the freezer for the following step.
- Using the remaining ¼ cup of white chocolate chips, press a few chips into the tops of each raw cookie ball. Using your hands, round each raw cookie into a smooth ball. Do not flatten the cookies.
- Place tray of cookies in freezer for 10 minutes. The cookies will spread too much if not frozen slightly before baking so be sure not to skip this step.
- Preheat oven to 350°F.
- Line a second baking sheet with parchment paper.
- Place about 8 cookies (depending on the size of your baking sheet – raw cookies should be at least 2 inches apart from each other) on the second prepared baking sheet. Place only one baking sheet of cookies into the oven at a time.
- Bake cookies from a frozen state for 12-13 minutes. The cookies are done once the bottoms are lightly browned.
- Repeat steps for remaining frozen cookies.
- Let baked cookies cool on baking sheet for about 10 minutes before moving onto wire rack to cool completely.
Notes
How to Make Red Velvet Cookies with Cake Mix Step-by-Step
Whisk the Cake Mix and Flour: In a large bowl, whisk 15.25 ounces (1 box) of red velvet cake mix and 2 tablespoons of all-purpose flour together.
Mix the Dough: Using a hand whisk, beat in ½ cup of unsalted butter and 2 large eggs until fully mixed, about 2 minutes.
Add the Chocolate Chips: Stir in 1 cup of the white chocolate chips. Set the other ¼ cup of white chocolate chips aside for now.
Chill the Cookies: Line a baking sheet with parchment paper. Scoop the cookies using a 2-tablespoon-sized cookie scoop, and place them on the prepared baking sheet. Using the remaining ¼ cup of white chocolate chips, press a few chips into the tops of each raw cookie ball. Using your hands, round each raw cookie into a smooth ball. Place the tray of cookies in the freezer for 10 minutes to chill.
Bake the Cookies: Preheat your oven to 350°F. Line a second baking sheet with parchment paper. Place about 8 cookies on the second prepared baking sheet. Place only one baking sheet of cookies into the oven at a time. Bake cookies from a frozen state for 12-13 minutes. Repeat with the remaining frozen cookies. Let the cookies cool on the baking sheet for about 10 minutes before moving them onto wire rack to cool completely.
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