Red Velvet Cake Mix Cookies Recipe
These Red Velvet Cake Mix Cookies are soft, chewy & filled with white chocolate chips. There’s only 4 ingredients and they’re the perfect easy red velvet cookie for Christmas or Valentine’s!
I’ve made a lot of red velvet recipes and shared them on the blog – but today I’m making the easiest, most fail proof recipe ever – red velvet cake mix cookies. You can make a batch in under 30 minutes and you only need 4 ingredients. They turn out soft, chewy, and a little gooey with a delicious red velvet flavor and tons of chocolate chips.
Everyone loves red velvet – but getting the perfect red velvet flavor can actually be pretty daunting. You need that mellow hint of chocolate, slight tanginess, and beautiful bright red color. Perfect red velvet recipes can actually be pretty tricky, because if you get things even a little off you can end up with a really bland baked good or a pretty ugly red color.
A Note About Cake Mix: In the United States and Canada, some boxes of cake mix are 15oz and some are 18oz. If your box is 15oz, use 1/2 cup melted butter. If the box is 18oz, use 2/3 cups of melted butter. All other ingredients will be the same. My only recommendation is to choose a brand that you enjoy and have had before. The weight should be 15-18 oz for the cake mix part only (not the icing/frosting if that’s included in your box).
Pro Tip: Add in a couple drops of red food coloring to the cookie dough before stirring in the chocolate chips. Some brands are more vibrant in color than others, so I typically add in a little food coloring to make my cookies a brighter red color.
Red Velvet Cake Mix Cookies Recipes:
- 1 18 oz box red velvet cake mix*
- 2/3 cup unsalted butter , melted
- 2 large eggs
- 1 cup white chocolate chips
- Preheat the oven to 350F degrees & line 2 cookie sheets with parchment paper or baking mats.
- In a large bowl, beat together the cake mix, melted butter & eggs until smooth.
- Optionally, beat in the food coloring for a more vivid red color.
- Mix in the chocolate chips. I like to reserve a couple tablespoons for placing on top of each cookie.
- Form into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. I use a cookie scoop for this.
- Optionally dot the top of each cookie with a few extra chocolate chips.
- Bake for 8-11 minutes, or until the tops look set.
- Cool for 10 minutes, then transfer to a wire rack to continue cooling.