These delicious red velvet cake mix cookies are made with simple ingredients that you might already have at home. They yield deliciously soft, chewy, and full of flavor cookies, perfect for Valentine’s Day or just any weeknight baking when you are craving something sweet.
Since you are here, you have to check out this 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 and Most Delicious Red Velvet Cake Mix Cookies
Transform a simple box of cake mix into the most irresistibly chewy, bakery-style cookies with this quick and easy recipe. These red velvet cake mix cookies require only seven ingredients and minimal effort, making them the perfect choice for busy weeknights, Valentine’s Day treats, or any time you are craving a little something sweet. Whether you’re a novice baker or a pro, this recipe guarantees soft, flavorful cookies that are sure to impress your family and friends.
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
Here are the ingredients you will need to make this. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- 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.
How to make red velvet cake mix cookies
This is how you can make this delicious recipe. Make sure to scroll down to the recipe card for the full printable recipe!
- 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 Cookies
- Perfect Bake TimeThese cookies only need 8-10 minutes in the oven. Keep an eye on them, over baking can lead to dry cookies. Pull them out when the edges are set, and the centers are still slightly soft for a fudgy, chewy texture.
- Line Your Cookie Sheets
Use parchment paper or a silicone mats to prevent sticking and make cleanup a breeze. It’s a simple hack that ensures perfect cookies every time. - Cool on a Rack
Once baked, let your cookies rest on the baking sheet for a few minutes, then transfer them to a cooling rack. This helps maintain their ideal texture and prevents the bottoms from becoming too soft. - Chill the Dough
Don’t skip the chilling step! It firms up the dough, making it easier to work with and preventing the cookies from spreading too much during baking. - Mix-In Creativity
While white chocolate chips are a classic choice, feel free to switch it up with some of these variations. Try dark chocolate chunks, nuts, or sprinkles to customize your cookies for any occasion. - Add a Decorative Touch
Drizzle your cooled cookies with white chocolate and top with festive sprinkles for an extra touch of flair.
Frequently Asked Questions – FAQ
Can I Use a Different Cake Mix Flavor?
Absolutely! While we adore the classic red velvet, feel free to experiment with your favorite cake mix flavors like chocolate, lemon, or even funfetti for a new twist. The versatility of this recipe allows for endless creativity.
How Can I Achieve a Perfectly Chewy Texture?
The secret lies in the cake mix. The combination of ingredients and the unique characteristics of red velvet ensure a consistently chewy and delightful texture. Make sure you do not over-bake your cookies as well to keep them extra soft.
Can I Freeze the Cookie Dough for Later Use?
Certainly! Prepare the dough, shape it into balls, and freeze.
When the craving strikes, simply bake the frozen dough for a few extra minutes. Fresh, warm cookies on demand!ake the frozen dough for a few extra minutes. Fresh, warm cookies on demand!
What’s the Best Way to Store Leftover Cookies?
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. This ensures they maintain their delightful texture for an extended period.
Can I Freeze These Cake Mix Red Velvet Cookies?
You sure can! Allow them to cool down fully then place them in an airtight container and freeze for up to 3 months. Allow them to thaw on the counter until soft whenever the cravings hit.
Any Recommendations for Mix-Ins Besides White Chocolate Chips?
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 Red Velvet 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
Red Velvet Cake Mix cookies
Ingredients
- 1 box red velvet cake mix 15.25oz box
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ 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, ¼ teaspoon salt, ½ 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
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Nimbus
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!
Chahinez
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! 😊