Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies use only 4 ingredients to make a gooey, rich, fudgey cookie. This easy recipe is just as good as from scratch!
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Why You'll Love This Recipe
If you ever need the easiest and most crowd-pleasing cookie recipe in the world; one that is a clutch recipe when you're short on time; I've got it for you today.
In case you haven't heard, you can make an incredibly simple cookie recipe from cake mix! All you have to do is add a little bit more butter and take most (if not all of) the liquid out of the recipe. You want a cookie dough to be a lot thicker than a cake batter so the dough will hold up through baking. The butter does just that, as well as making the cookies nice and fudgy.
Who knows - you might just have the ingredients for these Red Velvet Cake Mix Cookies in your pantry right now!
Ingredients & Variations
(See recipe card at the bottom of the post for ingredient measurements.)
- red velvet cake mix - These cookies can be made in any flavor you'd like! You can use lemon, strawberry, chocolate, or vanilla cake mixes in place of red velvet.
- butter - Make sure the butter is at room temperature before blending.
- eggs
- white chocolate chips - If you don't have these on hand, feel free to leave them out. They do add a really yummy flavor variation that contrasts well against the richness of the cookie. You can also use semi-sweet chocolate chips in this recipe.
Additions
These cookies are great with a little bit of crunch. Add ½ cup of chopped pecans or walnuts to your cookie dough to give the cookie a great texture.
These also make for perfect cookie sandwiches! Use a little bit of store-bought cream cheese frosting sandwiched in between two red velvet cookies to make a super decadent red velvet sandwich cookie.
Want to make a red velvet crinkle cookie? Roll dough balls in powdered sugar before placing on the baking sheet. Your baked cookies will have a really pretty crinkle texture on the outside.
Love a rich, chewy cookie? You'll also love my Strawberry Cheesecake Cookies and Four Ingredient Peanut Butter Cookies!
How to Make Red Velvet Cake Mix Cookies
Step 1: Make cookie dough.
Using a hand mixer or stand mixer, blend cake mix, butter, and eggs in a large mixing bowl. Fold in white baking chips.
Step 2: Spoon onto baking sheet.
Spoon 2" balls of cookie dough onto a silicone or parchment paper-lined baking sheet. Cookie dough balls should be taller, rather than flat.
Step 3: Bake.
Bake at 350 degrees for about 14 minutes, until dough is set and sides start to brown. Allow cookies to cool for 5-10 minutes on the baking sheet before gently moving to a wire rack.
Leftovers & Storage
Red velvet cake mix cookies can be stored at room temperature. Just place cookies in an airtight container and enjoy within 4-5 days of baking them.
Can I freeze these cookies?
Yes, you can freeze these cookies! Store cookies in a freezer bag with most of the air removed. They are good in the freezer for up to 6 months after freezing.
More Expert Tips & Tricks
- You'll want to make the spoonfuls rounded on your cookie sheet. If you flatten them out, you're speeding up the spreading process (something you don't want to do if you want thick cookies).
- Add a few white chocolate chips to the top of the cookies after baking to really make that contrast between the white and red pop.
Hope you enjoy this one, guys! Let me know what you think - you can ⭐️ rate & review the recipe below. I'd also love it if you tagged me on 📸 social media (@lambertslately) when you make this red velvet cookie recipe!
Red Velvet Cake Mix Cookies
Affiliate links used.
Ingredients
- 1 box red velvet cake mix
- 1 stick butter (room temperature)
- 2 large eggs
- 6 oz white baking chips (about ½ of a bag)
Instructions
- Preheat oven to 350 degrees.
- Using a hand mixer or stand mixer, blend cake mix, butter, and eggs in a large mixing bowl. Fold in white baking chips.
- Spoon 2" balls of cookie dough onto a silicone or parchment paper-lined baking sheet. Cookie dough balls should be taller, rather than flat.
- Bake at 350 degrees for about 14 minutes, until dough is set and sides start to brown. Allow cookies to cool for 5-10 minutes on the baking sheet before gently moving to a wire cooling rack.
Notes
-
- Add a few white chocolate chips to the top of the cookies after baking to really make that contrast between the white and red pop.
- You'll also want to make the spoonfuls rounded on your cookie sheet. If you flatten them out, you're speeding up the spreading process (something you don't want to do if you want thick cookies).
- Leftovers should be stored in an airtight container at room temperature for up to 4-5 days after baking.
- You can freeze these cookies! Store cookies in a freezer bag with most of the air removed. They are good in the freezer for up to 6 months after freezing.
Nice tips