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These red velvet cake mix cookies are made with simple ingredients and come together fast using one box of cake mix. They bake up soft, chewy, and full of flavor, making them perfect for Valentine’s Day or anytime you’re craving an easy cookie recipe.
If you love easy cake mix desserts, don’t miss my strawberry brownies recipe, this chocolate-covered strawberry brownie recipe, these red velvet cupcakes, this Valentine’s Day Saltine Cracker Crack as well as this Valentine’s Day hot chocolate recipe!
The Easiest Red Velvet Cake Mix Cookies
These red velvet cake mix cookies turn one box of cake mix into soft, chewy, bakery-style cookies with barely any effort. Made with just seven simple ingredients, they’re perfect for Valentine’s Day, busy weeknights, or anytime you want a quick cookie that still feels special.
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Red velvet is one of those flavors I always forget how much I love until Valentine’s Day rolls around. I wanted something festive but easy, no mixer stress, no fancy ingredients, just a cozy, foolproof cookie you can make on a weeknight. These red velvet cake mix cookies ended up being dangerously good, and they disappear fast every time I make them!!.
Why Red Velvet Cake Mix Cookies?
- Quick and Easy: Made with just 7 ingredients, this recipe comes together in no time. Perfect for busy weeknights or last-minute baking sessions.
- Perfect Texture Every Time: Cake mix ensures consistently soft and chewy cookies without the guesswork.
- Customizable: Swap in your favorite mix-ins or drizzle with chocolate to make these cookies your own!
- Impressive Yet Simple: These cookies look bakery-worthy but are easy enough for beginners.
Ingredients for these easy red velvet cookies
- Red Velvet Cake Mix – Use your favorite red velvet cake mix brand to bring that iconic flavor and vibrant hue to our cookies. It’s a shortcut to decadence! You can use Betty Crocker, Duncan Hines or whatever you prefer.
- Cornstarch – Ever wondered how to achieve that perfect softness inside? Say hello to cornstarch, our little secret for the ultimate fudgy and soft cookie texture.
- Salt – Don’t underestimate the power of salt. Just a pinch enhances the flavors and balances the sweetness, creating a harmonious taste.
- Butter – Melted butter adds richness and that melt-in-your-mouth quality we all crave in a good cookie as opposed to using canola oil or vegetable oil which won’t add much flavor to our cookies.
- Eggs – Two large eggs work their magic by binding the ingredients together, ensuring your cookies have the perfect structure.
- Vanilla Extract – A teaspoon of vanilla extract elevates the overall flavor profile, giving your cookies that extra touch of deliciousness.
- White Chocolate Chips –White chocolate chips or chunks take these cookies to the next level. Their creamy sweetness complements the red velvet base impeccably.
Make sure to scroll down to the recipe card for full detailed ingredient measurements and baking instructions.
How to make red velvet cake mix cookies
- Mix the Dough: Combine the cake mix, cornstarch, salt, melted butter, eggs, and vanilla extract in a large bowl until a dough forms.
- Fold in the Chocolate Chips: Gently stir in white chocolate chips. Cover the bowl and chill the dough for 30 minutes.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Shape the Dough: Use a cookie scoop to portion out 2-tablespoon-sized balls of dough. Place them on the prepared baking sheet, leaving space between each.
- Bake: Bake for 9-10 minutes, until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
I made everything using an electric mixer, but feel free to make it by hand or using your stand mixer to make it even easier!
Tips for the Best Red Velvet Cake Mix Cookies
- Don’t overbake: Bake for 8–10 minutes. Remove when edges are set but centers are still soft for chewy cookies.
- Line your pans: Use parchment paper or a silicone mat for even baking and easy cleanup.
- Cool properly: Let cookies sit on the pan for a few minutes, then transfer to a cooling rack.
- Chill the dough: Chilling helps prevent spreading and makes the dough easier to scoop.
- Balance the sweetness: Use unsalted butter + a little salt to enhance the red velvet flavor.
- Customize & decorate: Swap mix-ins or drizzle with white chocolate and sprinkles for a festive finish.
Frequently Asked Questions – FAQ
Absolutely! While red velvet is a favorite, you can use chocolate, lemon, or funfetti cake mix for a fun twist.
The cake mix does most of the work, but the key is not overbaking. Pull the cookies when the centers are still soft.
You sure can! Scoop the dough, freeze until solid, then bake straight from frozen with 1–2 extra minutes added.
Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy.
Absolutely! Get creative with your mix-ins. Whether it’s chocolate chips, nuts, or even a hint of mint, the possibilities are endless. Make these cookies your own delicious creation!
Elevate Your Cookies
- Red Velvet Sandwich Cookies: Add cream cheese frosting between two cookies for an indulgent treat.
- Sprinkles and Drizzle: Decorate with festive sprinkles or a drizzle of melted white chocolate.
- Dust with powdered sugar: For the perfect Christmas cookie look.
Red Velvet Cake Mix cookies
Ingredients
- 1 box red velvet cake mix 15.25oz box
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or chunks
Instructions
- In a large mixing bowl, combine the red velvet cake mix, cornstarch, salt, melted butter, eggs, and vanilla extract. Mix until well combined and a dough forms.1 box red velvet cake mix, 1 tablespoon cornstarch, 1/4 teaspoon salt, 1/2 cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Fold in the white chocolate chips or chunks until evenly distributed throughout the dough. Wrap the bowl with pastic wrap and place in the fridge for 30 minutes.1 cup white chocolate chips or chunks
- Preheat your oven to 350°F then line a baking sheet with parchment paper.
- Scoop 2 tablespoon-sized portions of dough and roll them into balls. Place the cookie dough balls on the prepared baking sheet, leaving some space between each.
- Bake in the preheated oven for 9-10 minutes or until the edges are set. The centers may still be slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was a great hit! I have made this a few times this week! I am going to try this with different boxed cake mixes since I buy them when I walk by them and they are on sale and then forget about them until they’ve expired!
Thanks for sharing!
I’m so happy to hear that you loved the recipe and have been making it so often! Using different boxed cake mixes sounds like such a fun idea—I’d love to hear which flavors turn out to be your favorite. And I totally relate to stocking up on cake mixes and forgetting about them until the last minute! 😆 Thanks for trying the recipe and for your kind words! 😊