Cakes and cookies aren't all that different in composition—it's all just a matter of ratios. These red velvet cake mix cookies take advantage of that similarity by using a few ingredients to make chewy cookies out of a box of cake mix.
They have the perfect crisp tender texture of a cookie while tasting like red velvet cake with pops of white chocolate throughout. They also keep exceptionally well for a few days because of their high oil content.
Learn how to make red velvet cake mix cookies, and keep a box on hand so you can always make these treats.
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Emily Laurae
Ingredients for Red Velvet Cake Mix Cookies
You'll need just five ingredients for these cookies, including red velvet cake mix as the base of these vibrant treats:
- Vegetable oil: Adds moisture and richness to the cookie dough. Can substitute with other neutral oils if preferred.
- Kosher salt: Enhances the overall flavor.
- Large eggs: Binds and gives the cookies structure.
- Red velvet cake mix: Provides the base for the cookie dough while simplifying the baking process.
- White chocolate chips: Adds sweetness and a pop of color to the cookies. Can substitute with other types of chocolate or flavored chips if preferred.
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Emily Laurae
How To Make Red Velvet Cake Mix Cookies
These impressive cookies couldn't be easier to throw together. Full instructions are below, but here's a brief recap before you get started:
- Step 1. Mix cookie dough: Preheat oven to 350°F. Whisk together oil, salt, and eggs in a medium bowl. Stir in cake mix, and fold in white chocolate chips. Refrigerate for 20 minutes.
- Step 2. Scoop cookie dough: Portion 24 heaping tablespoons of dough and roll in your hands to form balls. Place about 2 inches apart on parchment-lined baking sheets.
- Step 3. Bake cookies: Bake just until edges begin to brown, 10 to 12 minutes. Cool 10 minutes, then transfer to a wire rack to cool completely.
Why Cake Mix Cookies Are So Good
Cake mix cookies don't just simplify the baking process by limiting the number of ingredients and measuring needed, they also offer other benefits:
Cake mix cookies can be made in a number of flavors, depending on your preferences and the cake mix you have on hand. They're consistent, convenient, and result in tender cookies with moist interiors with very little prep.
Red Velvet Cake Mix Cookies Variations
These simple cookies can be customized in a variety of ways:
- Cake mix: If you love these red velvet cookies, create batches with other types of cake mixes for a variety of cookies to serve at your next event.
- Chocolate chips or chunks: Swap the white chocolate chips with milk, dark, or flavored chocolate chips or chunks.
- Freeze-dried fruits: Fold crumbled freeze-dried strawberries or raspberries into the cookie dough before baking for a fruity twist.
- Nuts: Add chopped pecans, almonds, or walnuts for a nutty addition.
- Candies: Fold in M&M's or chopped candy bars before baking.
- Oreos: Top each cookie with crushed Oreos before baking.
- Nutella: Top the baked cookies with a spoonful of Nutella for a sophisticated touch.
- Crackly coating: Roll the scooped cookies in powdered sugar before baking for a pretty white finish.
- Mini sandwiches: Bake the cookies as half tablespoon-sized mounds for mini cookies you can sandwich with cream cheese frosting. Shorten the baking time as needed.
How To Store Red Velvet Cake Mix Cookies
With oil to keep them moist, these cookies will stay fresh for quite a while. Cool the cookies completely on a wire rack before packing into an airtight container. Store at room temperature for up to five days or freeze for up to three months.
You can also freeze the cookie dough to bake later. Scoop the cookies onto a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe zip-top bag or airtight container and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time if needed.
More Cake Mix Dessert Recipes You'll Love
Combine convenience with irresistible flavor by incorporating cake mix into these cakes, cupcakes, and more:
- Million Dollar Cake
- Chocolate Bundt Cake
- Red Velvet Cake Balls
- Snickers Cake
- Cranberry Upside-Down Cake
- Pumpkin Dump Cake
- Cheerwine Cherry Cupcakes with Cherry-Swirl Frosting
- Ice Cream Cone Cupcakes
- Reese's Cake
Recipe Tip
This method of making cookies from cake mix can be used with almost any cake mix. Consider a confetti cake mix or a chocolate cake mix for fun and easy variations of this recipe. These cookies can easily accommodate chopped nuts, toffee bits, and sprinkles for further flair and flavor.
Editorial contributions by Katie Rosenhouse.
Ingredients
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1/2 cup vegetable oil
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1/4 tsp. kosher salt
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2 large eggs
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1 (15.25-oz.) box red velvet cake mix
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3/4 cup white chocolate chips (from 1 [11 1/2-oz.] pkg.)
Directions
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Mix cookie dough:
Preheat oven to 350°F. Whisk together oil, salt, and eggs in a medium bowl until well combined, about 1 minute. Add cake mix, stirring until fully combined, about 2 minutes.
Emily Laurae
Fold in white chocolate chips. Refrigerate for 20 minutes.
Emily Laurae
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Scoop cookie dough:
Line 2 rimmed baking sheets with parchment paper. Portion out 24 heaping tablespoons of dough and roll them in your hands to form round balls. Place each ball about 2 inches apart on the baking sheet (Cookies will spread out considerably, so it's important to leave plenty of space).
Emily Laurae
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Bake cookies:
Bake in preheated oven just until edges begin to brown slightly, 10 to 12 minutes. Let cookies cool on baking sheets for 10 minutes.
Emily Laurae
Transfer to a wire rack to cool completely, about 10 minutes.
Emily Laurae
Frequently Asked Questions
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To help reduce the spread of these cookies, refrigerate the balls of dough for at least 1 hour and up to 48 hours before baking.
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The edges of the cookies will begin to brown and crinkle when they're ready. Avoid overbaking, which will turn these chewy cookies into cakey or crunchy ones.
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Make sure to carefully measure your ingredients to avoid throwing off the balance of wet to dry ingredients in this cookie recipe. Overbaking can also cause cookies to become cakey or dry.