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, 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.
- There are only 4 simple ingredients in this cookie recipe, including cake mix!
- These cookies are easily customizable to whatever flavor you'd like to use.
🥣 Ingredients & Notes
- 15.25 oz box of red velvet cake mix - I love using cake mix in everything from red velvet waffles to red velvet cheesecake brownies. This ingredient is so versatile! 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.
- 1 stick of butter - Make sure the butter is at room temperature before blending.
- 2 large eggs
- 6oz 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.
Suggested Additions
- These 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 them 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 Cream Cheese Cookies and Chewy Peanut Butter Cookies!
👨🍳 How to Make Red Velvet Cake Mix Cookies
- MAKE COOKIE DOUGH. Using a hand mixer, blend 1 box of cake mix, 1 stick of room-temperature butter, and 2 large eggs in a mixing bowl. Fold in white chocolate chips.
- 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.
- 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 cookies to a wire baking rack.
🥡 Leftovers & Storage
STORAGE: These cookies can be stored at room temperature. Just place cookies in an airtight container and enjoy within 4-5 days of baking them.
FREEZING: Store baked cookies in a freezer bag with most of the air removed. They are good in the freezer for up to 6 months. Once you're ready to serve them, thaw them in the refrigerator overnight.
✅ More Helpful 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).
- If the dough is too thin to make rounded spoonfuls, pop it in the refrigerator for 15-30 minutes to firm up.
- 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.
More Sweet Treats with Cake Mix
Hope you enjoy this one, guys! 🍪 Let me know what you think - you can ⭐️ rate & review the recipe below.
Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies use cake mix and only 4 total ingredients to make a gooey, rich, chewy cookie from simple supplies. This easy recipe is just as good as from scratch!
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Ingredients
- 15.25 oz red velvet cake mix (1 box)
- 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 1 box of cake mix, 1 stick of room temperature butter, and 2 large eggs in a large mixing bowl. Fold in 6oz of 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).
- If the dough is too thin to make rounded spoonfuls, refrigerate for 15-30 minutes before scooping.
- 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.
Nutrition Facts
Calories: 185kcalCarbohydrates: 21gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 228mgPotassium: 103mgFiber: 1gSugar: 13gVitamin A: 168IUVitamin C: 0.04mgCalcium: 53mgIron: 1mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
