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Red Velvet and white chocolate chip Cake Mix Cookies sitting on a fluted metal plate.
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Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies require just 4 ingredients: a cake mix, oil, eggs, and white chocolate chips! With these basic ingredients (which lets be honest... I'm sure are already in your pantry/fridge) you can have these delicious red velvet cookies in a matter of 15 minutes! Slightly crunch edges, soft and tender centers... these cookies are pure perfection!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 22 servings
Calories 142kcal

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

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. 

Notes

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.
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. Freeze cookie dough balls on a baking sheet then transfer to a Ziplock bag. Store in the freezer for up to 3 months. Remove and bake from frozen (adding a minute or two onto the bake time. 

Nutrition

Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 148mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg