Red velvet cake mix cookies are the easiest way to get that classic flavor wrapped in a white chocolate studded cookie without any extra fuss. Only 4 ingredients needed!
Why this recipe works
Red velvet cake mix cookies are sweet, soft, and speckled with white chocolate chips. It probably goes without saying that cake mix cookies are a lot easier to prepare than classic cookies. They only require 4 ingredients because most of the measuring is already taken care of. I love that during the craze of Christmas cookie baking in December.
My youngest daughter is a lover of all things red velvet and was so excited to see these cookies on the table. She even wrapped some up to take to her friends at school. They were a huge hit, and they would never know it all started from a cake mix!
RELATED – We have a bunch of cake mix cookie recipes to share over here. Anything from chocolate to funfetti and strawberry. They’re definitely my favorite way to use a cake mix that’s been sitting in the pantry untouched!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – Cake mix manufacturers have adjusted their weights, some boxes weighing 13 ounces and others up to 16 ounces. Any standard red velvet cake mix between 13 and 16 ounces will work. You will only need the dry mix, not the additional ingredients on the back of the box.
CHOCOLATE CHIPS – White chocolate chips and red velvet go hand in hand. You can, of course, change up the flavor of the baking chips you use. Milk, semi-sweet, or bittersweet are all great options! We use most of the chocolate chips inside the cookie dough and save the rest to dot on top before the cookies go in the oven. This is strictly for appearances and is totally optional. In fact, you can stir the entire bag into the cookie dough if you like. These are very sweet cookies, so adding the rest of the chips will make them even sweeter!
How to Make Red Velvet Cake Mix Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line an insulated baking sheet with parchment paper.
- Combine dry cake mix, oil, and eggs in a large bowl. Mix on medium-low for 2 minutes, the dough will begin to stiffen.
- Using a rubber spatula, fold in the white chocolate chips.
- Cover bowl with plastic wrap and chill dough for 30 minutes.
- Using a 2-tablespoon cookie scoop, place cookies 2 inches apart on prepared baking sheet. If you like, now is the time to dot the tops of the cookies with additional white chocolate chips, 2-4 per cookie works great.
- Bake 9-12 minutes. Remove from oven and cool on baking sheet for 5 minutes. Move cookies to wire racks to cool completely.
Frequently Asked Questions & Expert Tips
We have not tested this, but some of our readers have experimented in the past with some of our other cake mix cookies and have had success swapping the oil with melted butter (in equal amounts). Do note that there may be some slight texture differences in your finished cookies. Butter tends to make the cookies a bit denser with a richer taste, whereas oil lends a good amount of moisture and a more tender crumb.
Cake mix cookie dough is notoriously sticky, and that’s totally normal. After all, cake mixes are formulated to be a batter, not a thick dough like we are transforming it into! Chilling the cookie dough before shaping it into balls will help a lot with handling.
Store cooled cookies in an air-tight container or large sealed ziptop bag. Keep at room temperature for up to 5 days. To keep your cookies from going stale quickly, be sure to keep them sealed. Optionally add a piece of sandwich bread to the container to aid in moisture.
Yes, you can absolutely freeze the dough. Shape the dough into balls and place them on a parchment lined baking sheet. Flash freeze the dough balls until solid. Once solid, transfer them to a large ziptop bag. You can bake the cookies from frozen, simply add an extra minute or two to the bake time. Or, place them on the baking sheet as you preheat the oven.
Serving Suggestions
Optionally wrap your velvet cake mix cookies in a cellophane bag and tie them with a bow for gift giving, or pop them into a Christmas cookie box!
More Cake Mix Recipes
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Red Velvet Cake Mix Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 box red velvet cake mix 13-16 ounces, dry mix only
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups white chocolate chips plus extra white chocolate chips for dotting on top
Things You’ll Need
Before You Begin
- Cake mix manufacturers have adjusted their weights, some boxes weighing 13 ounces and others up to 16 ounces. Any standard red velvet cake mix between 13 and 16 ounces will work. You will only need the dry mix, not the additional ingredients on the back of the box.
- A bag of white chocolate chips is 12 oz. You will use 10 oz in the cookies and can use the remainder of the bag on top before baking.
- Milk, semi-sweet, or bittersweet are all great options if you aren’t a fan of white chocolate.
- We use most of the chocolate chips inside the cookie dough and save the rest to dot on top before the cookies go in the oven. This is strictly for appearances and is totally optional. In fact, you can stir the entire bag into the cookie dough if you like. These are very sweet cookies, so adding the rest of the chips will make them even sweeter!
Instructions
- Preheat oven to 350 F and line an insulated baking sheet with parchment paper.
- Combine dry cake mix, oil, and eggs in a large bowl. Mix on medium-low for 2 minutes, dough will begin to stiffen.1 box red velvet cake mix, 1/2 cup vegetable oil, 2 large eggs
- Using a rubber spatula, fold in the white chocolate chips.1 1/2 cups white chocolate chips
- Cover bowl with plastic wrap and chill dough for 30 minutes.We chill the dough before baking because cake mix cookie dough is very sticky. It’s easier to handle when chilled.
- Using a 2-tablespoon cookie scoop, place cookies 2 inches apart on prepared baking sheet. If you like, now is the time to dot the tops of the cookies with additional white chocolate chips, 2-4 per cookie works great.
- Bake 9-12 minutes. Remove from oven and cool on baking sheet for 5 minutes. Move cookies to wire racks to cool completely.
Expert Tips & FAQs
- Store cooled cookies in an air-tight container or large sealed ziptop bag. Keep at room temperature for up to 5 days. To keep your cookies from going stale quickly, be sure to keep them sealed. Optionally add a piece of sandwich bread to the container to aid in moisture.
- To Freeze – Shape the dough into balls and place them on a parchment lined baking sheet. Flash freeze the dough balls until solid. Once solid, transfer them to a large ziptop bag. You can bake the cookies from frozen, simply add an extra minute or two to the bake time.
- If you would like the dot the top of the dough balls with additional white chocolate chips, then I would recommend placing the dough balls onto the baking sheet as you preheat the oven. Just before popping them in, add your extra chips on top, at this point, the dough balls should be soft enough for the chips to stick.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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