These Red Velvet Cake Mix Cookies are so easy to make with just a few ingredients and completely delicious, packed with white chocolate chips in every bite!
Are you a big fan of red velvet recipes? You might also like these tasty Red Velvet Cheesecake Bars which are quite simple to make. One of the most popular recipes on my blog is Copycat Nothing Bundt Red Velvet Cake. If you can't have GLUTEN, try this delicious cookie recipe - Gluten Free Red Velvet Blossoms.
WHY I LOVE THis recipe
• This is one of my favorite cookie recipes because you only need 4 simple ingredients and you've got cookies in about 10 minutes!
• They're easy enough for a teenager to make. My 16 year old son loves them and can easily make them all by himself which is a beautiful thing. Mom gets a break, haha!
• Cake mixes are great when you need cookies in a hurry. Plus, red velvet cake cookies with a pop of white chocolate chips are so good. Perfect flavor combo.
• This red velvet cookie recipe is a must try! You won't believe what you can do with a box of cake mix.
what you need
• Box of Red Velvet Cake Mix - Such as Duncan Hines or your favorite brand of cake mix.
• Eggs - Use large eggs at room temperature.
• Vegetable Oil - Use your favorite kind. We used canola oil. Substitute melted butter for a buttery flavor.
• White Chocolate Chips - We used Nestle brand.
That's it! You've got to love an easy recipe with just a few ingredients, right?
How to make red velvet cake mix cookies
1) Pour the red velvet cake mix into a large mixing bowl. Add two large eggs (room temperature) and ½ cup of vegetable oil.
2) With an electric mixer, mix on low until ingredients are completely combined. Stir in white chocolate chips.
3) Use a small cookie scoop to scoop out enough red velvet cookie dough to make 1-inch dough balls. Place on large cookie sheets lined with parchment paper.
4) For a professional looking cookie, add more white chocolate chips to the top of the unbaked cookie dough balls before baking. Bake at 350°F for 10 minutes. Place baking sheet on a wire rack to cool.
• Use room temperature ingredients (eggs, butter, etc.)
• For best results, use high quality chocolate (I used Ghiradelli white chocolate chips.)
• Try 1 teaspoon vanilla bean paste for an extra robust vanilla flavor (find it online.)
• Scoop the dough with a cookie scoop.
• Placing extra chocolate chips on the tops of the cookies before baking makes them look professional.
• Don’t overbake if you want them to be soft and chewy
• Let them cool completely before serving.
Frequently Asked Questions
What if I can't have gluten, can I make them gluten free?
I've never seen a red velvet gluten free cake mix, so you probably can't make this exact recipe gluten free. But I do have a fabulous gluten free red velvet blossom cookie recipe on my website that you could add white chocolate chips to, instead of chocolate kisses.
Can I freeze them?
Yes, you can freeze the baked cookies (after they have cooled) in an airtight container for up to 2 months.
How do I store these cookies?
Store cookies in an airtight container (at room temperature) for up to 5 days.
Red Velvet Cake Mix Cookies
- 1 box red velvet cake mix 18.25 oz/432 g
- 2 large eggs, room temperature
- ½ cup vegetable oil (or melted butter) 78 mL
- 1 ¼ cups white chocolate chips 165 g
- Preheat oven to 350°F. Line large cookie sheets with parchment paper or silicone mat. Set aside.
- In large bowl, place mix, eggs and oil. With electric mixer, mix on low speed until dough forms (about 1 minute).
- Stir in 1 cup of the white chocolate chips. Cover and refrigerate for 30 minutes to 1 hour or until firm enought to shape into balls.
- Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheets. Using the remaining ¼ cup of chips, stick a few more chips on top of the dough balls (I used about 4 chips per cookies).
- Bake for 10 minutes. Do not let cookies brown. Allow to cool on baking sheet for 3 minutes. They are soft at first, but firm up as they cool. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week (if they last that long). Or freeze for several months.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post contains affiliate links.