Red Velvet Cake Mix Cookies

5 from 12 votes

Red Velvet Cake Mix Cookies

I make these simple red velvet cake mix cookies with just 4 ingredients for light, fudgy cookies dotted with white chocolate chips. I use a boxed red velvet cake mix, eggs, and vegetable oil to get the perfect texture and flavor. These easy cookies take under 30 minutes and are perfect for Valentine’s Day, the holidays, or anytime I am craving red velvet cake.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 113kcal

Author: Anjali Shah

Equipment

Ingredients

1 box red velvet cake mix Look for an organic cake mix, with no artificial colors or preservatives added!
2 eggs
½ cup vegetable oil
1 cup white chocolate chips

Instructions

Preheat the oven to 360 degrees F / 180 C and line a baking tray with baking paper. Set aside.
Add all ingredients into a medium mixing bowl.
Stir, by hand, until well combined.
Using an ice cream scoop, scoop mixture into tablespoon-sized mounds on the prepared baking tray.
Place into the oven and bake for 10 minutes.
Remove and allow to cool on a cooling rack.

Video

https://youtu.be/qS2ii2XK3JY

Notes

My #1 Secret Tip for this recipe is to hand mix for the best results. I always stir the ingredients by hand to achieve that perfect soft texture. Overmixing with an electric mixer can make them tough, but hand mixing makes sure that they stay light and fluffy.
Choose Organic: I like to use an organic red velvet cake mix for this recipe. Organic mixes are free of artificial colors and preservatives, which makes my cookies healthier and more natural.
Use An Ice Cream Scoop: I use an ice cream scoop to make evenly sized cookies. This ensures they all bake at the same rate and come out perfectly done at the same time.
Monitor Baking Time: I keep a close eye on the cookies while they bake. 10 minutes gives a soft, fudgy center, and I add a couple more minutes if I want them a little crispier.
Adjust For Smaller Cake Mix: This recipe calls for an 18-ounce cake mix, but if I only have a 15-ounce mix, I add a quarter cup of all-purpose flour to get the right consistency.

Nutrition