Soft & Chewy Red Velvet Cake Mix Cookies
These red velvet cake mix cookies start with a box mix and come together in about 20 minutes. They bake up soft, fudgy, and studded with white chocolate chips, no chilling required.
If you need a last minute dessert or a fun baking project with kids, this recipe gets you there fast. It only calls for four pantry ingredients and tastes like a rich slice of red velvet cake in cookie form.
Why These Cookies Are Always a Hit
The box mix does the heavy lifting so you skip measuring flour and cocoa. You get a deep red color and that subtle chocolate flavor without any fuss.
They stay soft for days, thanks to the oil in the dough. The edges set just enough to hold their shape while the centers stay almost brownie like.
Ingredients
- 1 (15.25 oz) box red velvet cake mix: use any standard brand, the kind with pudding in the mix gives the softest result
- 2 large eggs: room temperature eggs mix in more evenly
- 1/3 cup vegetable oil: a neutral oil keeps the cookies moist
- 1 tsp vanilla extract, optional: it rounds out the cocoa notes
- 1 cup white chocolate chips: or a little more if you like extra chips
Variations / Substitutions
- Swap melted butter for oil: use 1/2 cup melted unsalted butter for a richer flavor, but the cookies will spread a bit more
- Change the chips: try semisweet, dark chocolate, or cream cheese chips instead of white chocolate
- Make them gluten free: use a gluten free red velvet cake mix and double check your chips are gluten free
- Add a tangy kick: roll the dough balls in powdered sugar before baking for a crinkle effect, or drizzle with thinned cream cheese frosting after cooling
If you love red velvet treats, try our Red Velvet Cupcakes next.
How to Make Red Velvet Cake Mix Cookies
Step 1: Mix the Dough
Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, stir together the box of cake mix, 2 eggs, the 1/3 cup oil, and the vanilla if using. Mix until a thick dough forms and no dry pockets remain, about 1 minute. The dough will be dense and a little tacky, which is exactly what you want.
Step 2: Scoop and Bake
Fold the 1 cup of white chocolate chips into the dough until they are evenly scattered. Use a tablespoon or a small cookie scoop to drop rounded mounds onto the prepared sheets, leaving about 2 inches between them. Bake for 9 to 11 minutes, until the edges look set and the centers are still soft. The cookies will seem slightly underdone when you pull them out, and they will finish setting as they cool.
Step 3: Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. This short rest helps them hold together and keeps the bottoms from steaming. Serve them slightly warm or at room temperature, and watch the first batch disappear.
Tips for Perfect Red Velvet Cookies
- Don’t overmix. Stir just until the dry mix disappears. Overworking the dough can make the cookies tough.
- Measure oil carefully. Too much oil causes flat, greasy cookies. Use a liquid measuring cup and check it at eye level.
- Room temperature eggs blend more smoothly, so set them on the counter for 10 minutes if you keep them in the fridge.
- If your kitchen is warm and the dough feels very soft, chill it for 15 minutes before scooping. Cold dough holds its shape better in the oven.
- For thicker cookies, chill the scooped dough balls on the sheet for 10 minutes right before baking.
Bake times by scoop size:
| Scoop Size | Bake Time |
|---|---|
| 1 tbsp (small) | 8 to 10 mins |
| 2 tbsp (medium) | 10 to 12 mins |
| 3 tbsp (large) | 12 to 14 mins |
Storing Leftover Cookies
- Refrigerate: keep cookies in an airtight container for up to 5 days. A slice of bread in the container helps them stay soft.
- Freeze: layer baked cookies between sheets of wax paper in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
- Reheating: a quick 10 second zap in the microwave brings back that just baked warmth.
Frequently Asked Questions
Can I use melted butter instead of oil?
Yes, you can. Use 1/2 cup melted unsalted butter. The cookies will spread a little more and taste slightly richer, so keep an eye on the bake time.
Can I use a gluten free cake mix?
Yes. A gluten free red velvet cake mix works well. Just confirm the white chocolate chips are gluten free, and note the texture may be a bit more delicate.
Can I freeze the cookie dough?
Yes. Scoop the dough onto a lined sheet, freeze until solid, then transfer the dough balls to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes to the time.
Why did my cookies spread too much?
Usually it is because the dough was too warm or there was a little too much oil. Next time, chill the dough for 15 minutes before baking and double check your oil measurement.
Red Velvet Cake Mix Cookies Recipe
Ingredients
Method
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Stir together cake mix, eggs, oil, and vanilla until a thick dough forms, about 1 minute.
- Fold in white chocolate chips. Drop tablespoon sized mounds of dough onto the sheets, 2 inches apart. Bake 9 to 11 minutes until edges are set and centers look soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
