By: Author Michelle
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These Easy Red Velvet Cake Mix Cookies are big, sweet, soft, chewy, crinkly, and as delicious as they are pretty!
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Red is the color of love, and these gorgeous red velvet cookies studded with white chocolate and semisweet chocolate chips are the perfect sweet treat for Valentine’s Day (and they’d also make a great Christmas cookie…or an any-old-day cookie)!
I’ve been eyeing up cake mix cookies for a while now. I finally decided to give them a try with this version because red velvet is one of my favorite cakes. Plus, I wanted to do something red for the upcoming holiday.
Now, if you’ve been following along (and thank you if you have!), you know that my recipes are mostly made from scratch with very few overly-processed ingredients. That’s just how I roll.
But hey, every now and then, we all need a few great shortcuts that make things super quick and easy. And when the results are this dang delicious, you’ve just gotta go with it!
Let’s review, shall we? Ingredients needed: 5. Bowls needed: 1 (hello, easy clean-up!). Mixers needed: 0. Time needed: 10 minutes to prep, 12 minutes to bake each sheet, plus a little extra time to let them cool off. Rating: 5 out of 5 stars!
Let me tell you, these babies taste just as good as any totally-from-scratch cookie that I’ve ever made. They are officially my new favorite cookies!
Being that they’re made with cake mix, you might think that they would have a cakey texture (I did), but they don’t. They’re perfectly soft and chewy…just like a good cookie should be!
Ingredients you need:
- Red velvet cake mix
- Eggs
- Vegetable oil
- White chocolate chips
- Semisweet chocolate chips
Here’s a look at how to make Easy Red Velvet Cake Mix Cookies:
Tips & Tidbits:
- The dough is a little on the stiff side, and it’s quite sticky and a little shiny, especially when you roll the balls. This is all totally normal and how it should be.
- I love the combination of both white and semisweet chocolate chips, but you could do 1 cup of one or the other if you’d prefer (or you could do no chips at all).
- If you want a super pretty presentation, put a few extra chips on top of the dough balls once you’ve rolled them (this is optional, but it does make them look really nice!).
- The cookies will spread out quite a bit when baking, so make sure you put the dough balls at least 2 inches apart on the baking sheets.
- For this recipe, I need to use two baking sheets. I can’t fit them all on even my largest sheet without them being too close together.
- I recommend baking one sheet at a time in the center of the oven so that the cookies bake evenly. If you put both sheets in the oven at the same time on different racks, you may get inconsistent results.
- The cookies are done when the tops are set (that is, they look dry) and they start to develop cracks.
- Store your cookies in an airtight container for up to 3 to 5 days.
- These cookies are freezable!
Here’s the big bonus: These cookies are 100% versatile, and you can make them with any flavor of cake mix and any add-ins you want!
I have so many ideas for different flavors swirling around in my head right now. So, so many possibilities!
I hope you try this recipe for Easy Red Velvet Cake Mix Cookies and love them as much as I do. Thanks for visiting today!
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Easy Red Velvet Cake Mix Cookies
These Easy Red Velvet Cake Mix Cookies are big, sweet, soft, chewy, crinkly, and as delicious as they are pretty!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes minutes
Cook Time: 24 minutes minutes
Cooling Time: 25 minutes minutes
Total Time: 59 minutes minutes
Servings: 21 cookies (approximately)
Estimated Calories: 170
Ingredients
- 1 (15.25-ounce) box red velvet cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large bowl, stir together the red velvet cake mix, eggs, and vegetable oil until well-combined. Note: The dough will be rather stiff and sticky and a little shiny. This is totally normal!
Add the chocolate chips and stir them in until they are evenly distributed throughout the dough.
Using a heaping tablespoon for each cookie, roll the dough into balls and place them on the baking sheets at least 2 inches apart (they will spread quite a bit during baking). I do one dozen on one sheet and the rest on the other.
For a prettier presentation, add a few extra chips to the tops of the dough balls. This is optional, but it really does make the cookies look nice!
Bake each sheet (use the center rack of the oven) for 10 to 12 minutes or until the tops are set (they look dry) and the cookies have begun to develop cracks. Note: I recommend baking one sheet at a time so that the cookies bake evenly. If you put both sheets in the oven at the same time on different racks, you might get inconsistent results.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
- I love the combination of both white and semisweet chocolate chips, but you could do 1 cup of one or the other if you’d prefer (or you could do no chips at all).
- Store cookies in an airtight container for up to 3 to 5 days.
- Yes, these cookies are freezable!
- These cookies are totally customizable! Try different flavors of cake mix along with any mix-ins you’d like.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
