Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies are soft, chewy, and colorful cookies made with a convenient boxed cake mix.Made with just a handful of everyday ingredients.Features a vibrant red color and mild cocoa flavor.Requires minimal preparation and mixing time.Bakes into cookies with soft centers and lightly crisp edges.Pairs beautifully with white chocolate chips or powdered sugar.Perfect for holidays, parties, gifting, and afternoon treats.
Ingredients
- 1 box (approximately 15.25 ounces or 432 g) red velvet cake mix
- 2 large eggs
- ⅓ cup (80 ml) vegetable oil
- 1 teaspoon vanilla extract, optional
- ½ cup (85 g) white chocolate chips, optional
- 2 tablespoons powdered sugar, optional, for coating
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a reusable silicone baking mat. This helps prevent sticking and encourages even baking.
- In a large mixing bowl, add the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir with a wooden spoon or spatula until a thick, sticky dough forms. Make sure there are no large pockets of dry cake mix remaining.
- Fold the white chocolate chips into the dough, if using. Distribute them evenly so that each cookie gets a delicious combination of red velvet flavor and creamy sweetness.
- For easier handling and thicker cookies, refrigerate the dough for 20–30 minutes. This step is optional, but it can help reduce spreading, particularly if your kitchen is warm or the dough feels very soft.
- Scoop approximately 1 to 1½ tablespoons of dough for each cookie. Roll the portions gently into balls using lightly greased or lightly dampened hands if necessary. For a festive appearance, roll each ball in powdered sugar before baking.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches (5 cm) between them. The cookies will spread as they bake, so avoid crowding the tray.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Avoid waiting for the cookies to become completely firm in the oven, as they will continue to set while cooling.
- Remove the baking sheet from the oven and let the cookies rest for approximately 5 minutes. Transfer them carefully to a wire rack and allow them to cool completely.
- Add a few extra white chocolate chips on top while the cookies are still warm, if desired. Once cooled, serve them with milk, coffee, or tea, or arrange them on a festive dessert platter.
Notes
- Use the correct cake mix size: A standard cake mix works best with the listed ingredient quantities.
- Expect sticky dough: Cake mix cookie dough is naturally softer than traditional cookie dough.
- Chilling is optional: Refrigeration makes the dough easier to handle and can help control spreading.
- Avoid overbaking: The centers should remain slightly soft when the cookies come out of the oven.
- Use parchment paper: It helps the cookies release easily and makes cleanup simpler.
- Customize the mix-ins: White chocolate chips, dark chocolate chips, or chopped pecans all work well.
- Make evenly sized cookies: A cookie scoop helps the batch bake uniformly.
- Store after cooling: Let the cookies cool completely before placing them in an airtight container.