Red Velvet Cake Mix Cookies
These Red Velvet Cake Mix Cookies are the perfect 4-ingredient cookie recipe for Valentine’s Day or even Christmas! The cookies tastes just like red velvet cake and the white chocolate chips are the perfect complement for this recipe!
Turning cake mix into cookies is one of the most beautiful baking tricks! You can check out my Mint Chip Cake Box Cookies as well for a fun, minty twist! On the lookout for more Valentine’s Day treats? Try my Oreo Red Velvet Cake, Crumbl Pink Velvet Cookies or my Red Velvet Macarons!
Why This Recipe Works
- Only 4 ingredients. The big kicker in this recipe is that you only need 4 ingredients to make it! That’s because we are making these red velvet cookies using cake mix! That cuts out a lot of ingredients and prep time, which is a big time saver!
- Red holiday cookie. The beauty of these red velvet white chocolate chip cookies is that they work for Valentine’s Day, the Fourth of July AND Christmas! Thank goodness each of those holidays have red and white in their color schemes! Haha
- Use any cake mix brand. This recipe will work using any cake mix brand. I used Duncan Hines for these but Betty Crocker or another store brand cake mix will work perfectly, too.
Ingredient Notes
- Red Velvet Cake Mix: I tested this recipe using Duncan Hines cake mix, but the recipe will still work if you use a different brand. The cake box I used was 15.25 oz. If the box you are using is slightly off, you should still be fine.
- Eggs: The eggs act as a binding and leavening agent.
- Vegetable Oil: I’ve always made cake mix cookies with vegetable oil and not butter, so I’m not sure how butter would fair. But the vegetable oil is the important fatty ingredient to give a nice moistness to the cookies.
Step-by-Step Instructions
- Make the cake mix cookie dough. In a large bowl, add the red velvet cake mix, vegetable oil, and eggs. Stir to combine. Add in the white chocolate chips and mix until just combined. The dough will be thick and somewhat sticky.
- Prepare the baking sheet. Spray a 2 tablespoon-sized cookie scoop with nonstick spray. Portion the dough into round balls. Place on a baking sheet lined with parchment paper, leaving 2 inches between each cookie dough ball.
- Bake. Bake the red velvet cake mix cookies at 350°F for 9-12 minutes or until the edges are set and the tops have puffed up and are no longer shiny. Remove from the oven and let cool on the baking sheet for 3-5 minutes before cooling completely on a wire rack.
Recipe Tips
If you find the dough is too sticky to work with, cover the dough and place it in the refrigerator for 30 minutes. Don’t add extra flour or else the cookie will become too tough. Chilling the dough will make it easier to work with.
This recipe makes 22 cookies.
This recipe was tested with Duncan Hines brand cake mix. If your cake mix is a few oz off from the 15.25 oz, this recipe should still work fine.
These cookies are the perfect treat to make for Valentine’s Day when you are in a pinch for ingredients or time.
Variations: The beautiful thing about this recipe is that you can adapt it to your liking! Prefer chocolate chips over white chocolate chips? Great! Want to use a strawberry cake mix? Let’s do it!
Out of chocolate chips? Nix the white chocolate chips and roll the dough balls in granulated sugar THEN powdered sugar, then bake! (This is a trick I use in my Chocolate Crinkle Cookies to ensure the powdered sugar stays and the cookies get nice and crinkle-y!
Make Ahead, Storing, and Freezing
Store in an airtight container for 3-5 days at room temperature.
To freeze, let the cookies cool completely and then store them in an airtight container or Ziplock bag. The red velvet cake batter cookies can be frozen for up to 3 months.
Want to freeze the cookie dough? You can do that too! Store the cookie dough in an airtight container or Ziplock bag in the freezer for up to 3 month. Remove and let thaw in the fridge overnight. The following morning, remove and let come to room temperature or until the dough can be scooped. Bake following the recipe instructions.
You can also freeze the cookie dough in dough balls. Form into dough balls and flash freeze on a baking sheet in the freezer. Once solid, transfer to an airtight container or Ziplock bag and store in the freezer for up to 3 month. Remove from the freezer and bake from frozen. You may need to add an additional minute or two onto the baking time.
FAQs
Red velvet flavor is a subtle chocolate flavor. Red velvet cake from scratch will also include things like buttermilk and/or vinegar since red velvet can also have a tangy flavor to it in addition to the subtle chocolate flavor.
Yes, although not the kind of chocolate cake type of chocolate you are thinking of. Red velvet has a more subtle chocolate flavor than an all chocolate cake.
It’s easy! Follow my easy 3-step instructions above. Plus, an easy tip is the 1-2-3 rule! 1 cake box, 2 eggs, 1/3 cup vegetable oil!
Yes you can! I used Duncan Hines, but this recipe will work great with any brand or even flavor of cake mix. Make it your own!
More Valentine’s Day Recipes
- Red Velvet Waffles
- Old Fashioned Red Velvet Cake
- Red Velvet Popcorn
- Strawberry Chex Mix
- Valentine Rice Krispie Treats
Red Velvet Cake Mix Cookies
Ingredients
- 15.25 oz box red velvet cake mix - any brand will do
- 1/3 cup vegetable oil - or canola oil
- 2 large eggs
- 3/4 cup white chocolate chips - or more to your liking
Equipment
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a large bowl add the red velvet cake mix, vegetable oil, and eggs. Stir to combine. Add in the white chocolate chips and mix until just combined. The dough will be thick and somewhat sticky.
- Spray a 2 tablespoon sized cookie scoop with nonstick spray. Portion the dough into round balls. Place on the parchment lined baking sheet, leaving 2 inches between each cookie dough ball. (if you find the dough is too sticky to work with, cover the dough and place it in the refrigerator for 30 minutes).
- Bake for 9-12 minutes or until the edges and middles are set and the tops have puffed up. Remove from the oven and let cool on the baking sheet for 3-5 minutes. Transfer to a wire rack to cool completely.
- Store in an airtight container for 3-5 days. Cookies can also be frozen for up to 3 months.
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