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A stack of red velvet cake mix cookies on a plate with a glass of milk in the background.
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Red Velvet Cake Mix Cookies

My Red Velvet Cake Mix Cookies start with a regular box of cake mix and chopped white chocolate. After baking, you have a batch of beautiful, chewy cookies that taste delicious!
Prep Time3 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time43 minutes
Course: Dessert
Cuisine: American
Servings: 28 cookies
Calories: 115kcal
Author: Shani W.

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.
  • Pour the dry cake mix, cooled melted butter, eggs, and vanilla extract into a large mixing bowl.
  • 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!

Notes

Tips & Tricks: 
You don't want to overbake these cookies. After 9 - 10 minutes, the cookies will be puffy and almost completely set around the edges. Take them out, bang the pan against the counter, and then let them cool and finish cooking outside of the oven. I transfer the cookies and parchment paper directly to a wire rack to cool.
Freezing Instructions:
This dough freezes well! Portion the dough out, and add them to a parchment-lined pan. Pop the pan into the freezer until the dough balls are solid, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. You can bake these straight from the freezer.
The baked cookies also are great to add to a freezer-safe bag and freeze for up to 3 months. When you're ready to eat, let them thaw at room temperature before eating.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 157mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 103IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg