You can have these chewy, moist Red Velvet Cake Mix Cookies ready to enjoy in about 40 minutes (including chilling time!) They taste amazing on their own, or could also be used for cookie sandwiches with some cream cheese frosting in the middle.
Using a classic box of red velvet cake mix, you can make these perfectly sweet cookies that taste just as great as they look. These cookies bake up in about 10 minutes, and stay moist for days. Add chopped white chocolate for a twist, or drizzle cream cheese icing on top!
The Coined Breakdown
- Total Cost per cookie: $0.12
- Total Cost (about 28 cookies): $3.38
- Those Other Guys: $3.99 per cookie
Ingredients
- Cake Mix - Grab your favorite brand of red velvet cake mix, being sure to check the total weight to our recipe.
- Melted Butter - For moisture and texture, we're going to use melted butter in our cookie dough. I usually use salted, but unsalted will be fine.
- Eggs - To bind everything together. I recommend using room temperature eggs if you can remember to take them out a little early.
- Vanilla Extract - For a boost of flavor.
- White Chocolate - In the photos, we chopped up a bar of white chocolate. You could also use white chocolate chips if you prefer.
Variations and Substitutions
This recipe will work for any flavor of boxed cake mix, as long as you make sure you have the right amount of mix!
Funfetti Cake Mix Cookies: Fun and festive! These use yellow cake mix and lots of rainbow sprinkles for a tasty birthday cake flavor.
Double Chocolate Cake Mix Cookies: Use a box of chocolate cake and add extra chopped chocolate into the dough.
Chocolate Covered Strawberry Cake Mix Cookies: Bake up some delicious strawberry cake mix cookies, and dip the bottoms in milk or dark chocolate. Yum!
Other Decorating Ideas: Mix in some macadamia nuts, or drizzle white chocolate on top of the cooled cookies. You can also stuff two cookies with fluffy cream cheese icing for a decadent cookie sandwich.
How to Make Red Velvet Cake Mix Cookies
Cake mix cookies are so easy to make! The longest step in the recipe is waiting for the dough to chill. If you have kids around, this is a great recipe to bring them into the kitchen.
Step 1: Start out by adding melted butter, two eggs, vanilla extract, and a box of cake mix to a mixing bowl.
Stir well until the flour is almost completely incorporated.
Step 2: Pour in chopped white chocolate (or white chocolate chips.)
Stir to combine, then chill the dough for at least 30 minutes.
Bake at 350°F for 9 - 10 minutes, and let the cookies cool completely.
Recipe Pro Tips
- Chill the dough. Your cookie dough will be super soft, especially because of the melted butter. Be sure to chill the dough in the fridge for at least 30 minutes for a fluffy, perfectly baked cookie.
- Don't overbake. My oven bakes these up in 9 - 10 minutes because of the smaller size. You want the cookies to be puffy, with the edges just starting to set. They'll finish baking with residual heat after you remove the pan from the oven.
- Bang the pan on the counter. A baker's trick! This helps slightly deflate the puffy cookies and creates those pretty ripples on the top.
Recipe FAQs
Be sure to check the front of your box for the weight - this recipe is for a 15.25 ounce box of cake mix.
If you used a larger box of mix, you can add a couple tablespoons of milk to add more moisture to the dough.
It could be the size of your scoop! This recipe uses 25g scoops (or a little over half an ounce per cookie) and they bake up in 10 minutes.
If you're using larger scoops of cookie dough, increase the cooking time by 2 - 3 minutes.
Yep! You can freeze both the dough and the actual baked cookies. They will be great in the freezer for up to 3 months.
To freeze the cookie dough: Scoop pieces of dough onto a parchment paper-lined pan, then pop the pan in the freezer until the dough balls are solid. Then, transfer the frozen cookie dough to a freezer-safe bag.
To freeze the baked cookies: Let the cookies cool completely, then add to a freezer-safe bag or container.
You can bake the frozen dough straight from the freezer, maybe adding another minute or so of baking time.
For frozen, fully baked cookies, let them come to room temperature on the counter before consuming.
Other Easy and Quick Dessert Recipes You'll Love!
If you tried this Red Velvet Cake Mix Cookies Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Red Velvet Cake Mix Cookies
Equipment
- Mixing Bowl
- Wooden Spoon
- Cookie Scoop
- Sheet Pan
- Parchment Paper
- Spatula
- Wire Rack (for cooling)
Ingredients
- 1 box red velvet cake mix (15.25 ounces)
- ½ cup salted butter (melted and cooled)
- 2 count eggs
- 2 teaspoons vanilla extract
- 3 ½ ounces white chocolate (or white chocolate chips)
Instructions
- If using a white chocolate bar, chop into small pieces. If using white chocolate chips, skip this step.3 ½ ounces white chocolate
- Pour the dry cake mix, cooled melted butter, eggs, and vanilla extract into a large mixing bowl.1 box red velvet cake mix, ½ cup salted butter, 2 count eggs, 2 teaspoons vanilla extract
- Mix with a wooden spoon until almost fully combined. You should see a few pockets of flour left at this stage.
- Stir in the chopped white chocolate (or white chocolate chips)By this time, your batter will be thick and fully combined.
- Cover the bowl and let the dough chill for at least 30 minutes in the refrigerator.
- Preheat your oven to 350℉ or 175℃.
- Use a cookie scoop to portion out the dough onto a cookie sheet lined with parchment paper.Using 25g scoops will yield about 28 cookies.
- Bake for 9 - 10 minutes. Cookies will be slightly puffy and just set around the edges.
- Remove the pan and gently bang it against the counter. Transfer the parchment paper and cookies to a wire rack to cool completely. Enjoy!
Did you make this recipe? Let me know what you think!