Red velvet cake mix cookies are soft and chewy red velvet cookies with creamy white chocolate chips. What makes this red velvet cookies from cake mix the best recipe is that you only need a few simple ingredients to make them. They’re the perfect easy to make, holiday cookie you can enjoy all year long.
Why Should You Make This Recipe
Red velvet recipes are some of my favorite recipes to make. My Red Velvet Bundt Cake, Red Velvet Cake Pops and Red Velvet Brownies are quick, easy and delicious red velvet cake inspired recipes that I love. These red velvet cake mix cookies are the perfect addition to my growing collection of cake mix recipes.
- Easy one bowl cookies: These red velvet drop cookies come together in one bowl. Just mix everything together in one bowl, rest for 30 minutes while the oven preheats, scoop and bake.
- Lots of flavors and textures: These red velvet with cake mix cookies are soft and chewy cookies with sweet and creamy white chocolate chips. If red velvet cake could be a cookie, it would be these cookies.
Before I show you how to make cookies out of red velvet cake mix, make sure you have these simple ingredients ready to go!
Gather your preferred red velvet cake mix, cornstarch, melted butter, eggs, granulated sugar, vanilla extract and white chocolate chips.
Making red velvet cookies with a cake mix is super simple. Here are my recommended substitutions to make these brownies if you need them.
- Red Velvet Cake: Any brand or type of red velvet cake mix works perfectly in this recipe. I personally love to use Duncan Hines moist red velvet cake mix.
- Cornstarch: This helps enhance the chewiness of the cookies. Omit if you don’t have on hand.
- Melted Butter: Melted butter creates a chewy cookie. Feel free to use any type of butter you like.
- Eggs: This cake mix red velvet cookie recipe hasn’t been without eggs.
- Granulated Sugar: Adding a bit of granulated sugar to the cake mix helps to create a texture to more of a chewy cookie and less of a cakey cookie.
- Vanilla Extract: This adds a lovely background flavor to the red velvet cookies.
- White Chocolate Chip Cookies: These are optional and complement the flavors of the cake mix red velvet cookies. Feel free to use or leave out. The white chocolate chips can also be melted and drizzled on top of the baked cookie.
- Red Velvet Crinkle Cookies: Follow the directions for these cake mix crinkle cookies. Replace the lemon extract with vanilla extract and bake according to the recipe directions.
- Red Velvet Cookies with Cream Cheese: Swap the white chocolate chips for cream cheese frosting. Cream ½ cup (113 g) room temperature butter, 4 oz. (113g) room temperature cream cheese, 1 teaspoon (5 ml) vanilla extract and 2 -3 tablespoons (15-45ml) milk with 3 cups (360g) powdered sugar until smooth and well combined. Top each cookie with cream cheese frosting and enjoy!
- White Chocolate Drizzle: Melt 1 cup (170 g, 6 oz.) white chocolate chips. Drizzle on top of the cooled red velvet cookies.
- Red Velvet Sandwich Cookies: Prepare the red velvet cake mix cookie recipe as written, omit the white chocolate chips. Prepare the cream cheese frosting, sandwich two red velvet cake cookies together and enjoy.
How To Make
Ready to learn how to make red velvet cake mix cookies in a few easy steps.
- In a mixing bowl, whisk the red velvet cake mix, cornstarch, and salt together until well combined.
- In another bowl whisk the melted butter and sugar until smooth and well combined. Whisk the eggs and vanilla extract together until well combined.
- Mix the dry ingredients into the wet until combined. Fold in the white chocolate chips. Cover the red velvet cake mix cookie dough and rest for 30 minutes. Preheat the oven to 375 F (190 C). Line two cookie sheets with parchment paper.
4. Use a medium 2 tablespoon (30 ml) sized cookie scoop to drop red velvet cookie dough balls onto the prepared baking pan. Top with more white chocolate chips if you like. Bake for 9 - 11 minutes or until the edges of the cookies are set. Cool on the hot baking sheet for 5 minutes. Transfer to a cooling rack to fully cool and enjoy!
How To Serve, Store, Freeze and Thaw
- Store: Store the red velvet cake mix cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Make sure the red velvet cookies are completely cooled to room temperature. Transfer the cookies to an airtight, freezer proof container. Store in the freezer for up to 3 months.
- To thaw the cookies: The easiest and tastiest way to thaw the red velvet cake cookies is to let it sit out at room temperature for at least two hours. Heat in the microwave for 15 - 20 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Rest the red velvet cookie dough: Resting the cookie dough allows the glutens to hydrate. The result is a chewy not cakey cookie.
- Use a cookie scoop: I highly recommend using a cookie scoop so all cookies are the same size and shape.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set. The center of the cookie will be puffed but could look slightly underbaked. The cookies will continue to “bake” while on the hot cookie sheet.
- Give your cookies a “cookie scoot.”: Within the first 3-5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
This cake mix lemon cookie recipe calls for 2 total eggs. This can be a little confusing since the lemon cake mix also lists ingredients on the box. Think of the boxed cake mix as the “dry ingredients” and the other ingredients in the recipe as the “wet ingredients.”
Yes, this red velvet cookie dough can easily be made ahead of time. Simply prepare the cookie dough up to the resting step, cover and chill in the fridge for up to 3 days. Thaw at room temperature for 30 minutes, scoop and bake as directed.
Other Cake Mix Recipes
If you try this Red Velvet Cake Mix Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Red Velvet Cake Mix Cookies Recipe
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 parchment papers
- ½ cup (113 g) unsalted butter
- 1 15.25 oz. boxed red velvet cake mix
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (170 g, 6 oz.) white chocolate chips
- In a small bowl, melt the butter and cool in the fridge for about 10 minutes.½ cup (113 g) unsalted butter
- In a mixing bowl, whisk the red velvet cake mix, cornstarch, and salt together until well combined.1 15.25 oz. boxed red velvet cake mix, 1 teaspoon cornstarch, ½ teaspoon salt
- In another bowl whisk the melted butter and sugar until smooth and well combined. Whisk the eggs and vanilla extract together until well combined. Mix the dry ingredients into the wet until combined. Fold in the white chocolate chips. Cover the red velvet cake mix cookie dough and rest for 30 minutes.¼ cup (50 g) granulated sugar, 2 large eggs, room temperature, 1 teaspoon (5 ml) vanilla extract, 1 cup (170 g, 6 oz.) white chocolate chips
- Preheat the oven to 375 F (190 C) for 30 minutes while the cookies rest. Line two cookie sheets with parchment paper.
- Use a medium 2 tablespoon (30 ml) sized cookie scoop to drop red velvet cookie dough balls onto the prepared baking pan. Top with more white chocolate chips if you like.
- Bake for 9 - 11 minutes or until the edges of the cookies are set. Cool on the hot baking sheet for 5 minutes. Transfer to a cooling rack to fully cool and enjoy!