These Red Velvet Cake Mix Cookies are what you make when you want cookies now, not after chilling dough or hauling out half the pantry. One bowl, a handful of ingredients, and about 13 minutes in the oven gets you soft, chewy cookies with a fudgy center and clean edges. White chocolate chips keep them sweet and familiar, while a pinch of salt makes sure they don’t taste like boxed mix.
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You do not need a mixer, you do not need to chill the dough, and you do not need to plan ahead. If you can stir, scoop, and press, you can make these cookies and have them cooling on the counter in under 30 minutes. These cookies are festive enough for Valentine’s Day or Christmas, but they’re delicious enough to enjoy all year long.
Ingredients
- Red velvet cake mix – Any brand will do. Ignore the cake mix instructions and ingredients on the box.
- Large eggs – Extra large also works.
- Neutral oil, such as vegetable or avocado oil – Don’t use olive oil as it’ll add a funky flavor to your cookies.
- White chocolate chips – You can use minis or regular.
- Kosher salt – Optional but recommended. Salt will cut the sweetness in these cookies.
How To Make Red Velvet Cake Mix Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Parchment helps prevent overbrowning and makes cleanup easier, especially with soft dough.
In a large bowl, stir together the cake mix, eggs, oil, and salt until a thick dough forms. Use a sturdy spatula or wooden spoon rather than a mixer. Overmixing loosens the dough and causes the cookies to spread too much. The dough should be scoopable and slightly sticky, not loose.
Fold in the white chocolate chips just until evenly distributed. Stop as soon as the chips disappear into the dough. Mixing past that point warms the dough and affects the final texture.
Use a medium cookie scoop to portion 18 evenly sized dough balls and place them on the prepared baking sheets, leaving space between each one. A scoop keeps the cookies uniform so they bake evenly.
Press each dough ball down gently with your palm to form a thick puck. You are not flattening them completely. This helps the cookies spread just enough without turning thin.
Bake for 13 minutes, until the edges are set and the centers still look soft. Do not wait for browning. The cookies will finish setting as they cool.
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This short rest helps them hold together while staying tender.
Chef Jenn’s Tips
- These cookies are meant to be soft and chewy with slightly fudgy centers. They will firm up as they cool but stay tender for days.
- Do not wait for browning in the oven. Set edges and soft centers are what you’re looking for, not color.
- Pressing the dough gently into thick pucks helps control spread and keeps the centers moist.
Serving Suggestions
Serve these Red Velvet Cake Mix Cookies slightly warm or at room temperature with Strawberry Milk, coffee, or espresso. They work well on cookie trays, dessert boards, and bake-sale spreads, and their soft texture makes them a good option for simple ice cream sandwiches when you want something a little extra without more baking.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Red Velvet Cake Mix Cookies With White Chocolate Chips
Ingredients
- 1 box red velvet cake mix
- 2 large eggs
- ⅓ cup neutral oil such as vegetable or avocado oil
- ¾ cup white chocolate chips
- ⅛ teaspoon kosher salt optional but recommended
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, stir together the cake mix, eggs, oil, and salt until a thick, scoopable dough forms.
- Fold in the white chocolate chips just until evenly distributed.
- Scoop 18 evenly sized dough balls and place them spaced apart on the baking sheets.
- Press each dough ball down slightly to form a thick puck.
- Bake for 13 minutes, until the edges are set and the centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Chef Jenn’s Tips
- These cookies are meant to be soft and chewy with slightly fudgy centers. They will firm up as they cool, but stay tender for days.
- Do not wait for browning in the oven. Set edges and soft centers are what you’re looking for, not color.
- Pressing the dough gently into thick pucks helps control the spread and keeps the centers moist.