Red Velvet Cake Mix Cookies With White Chocolate Chips
Add Preferred SourceThese Red Velvet Cake Mix Cookies are the epitome of fast and dependable baking. One bowl, a short ingredient list, and just over ten minutes in the oven deliver soft, chewy cookies with a slightly fudgy center and smooth, clean edges. White chocolate chips add sweetness and familiarity, while a small amount of salt keeps the flavor balanced instead of overly sugary.
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There is no mixer involved, no dough chilling, and no advance prep required. If you can stir the dough, scoop it onto a pan, and gently press it flat, these cookies will be cooling on the counter in under 30 minutes. They are festive enough for holidays like Valentine’s Day or Christmas, yet simple and reliable enough to bake anytime a cookie craving hits.
Ingredients
- Red velvet cake mix – Any brand will do. Ignore the cake mix instructions and ingredients on the box.
- Large eggs – Extra large also works.
- Neutral oil, such as vegetable or avocado oil – Don’t use olive oil as it’ll add a funky flavor to your cookies.
- White chocolate chips – You can use minis or regular.
- Kosher salt – Optional but recommended. Salt will cut the sweetness in these cookies.
How To Make Red Velvet Cake Mix Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper. The parchment prevents overbrowning and makes cleanup easier, especially with soft dough.
Stir the cake mix, eggs, oil, and salt together in a large bowl until a thick, scoopable dough forms. Use a sturdy spatula or wooden spoon instead of a mixer. Overmixing loosens the dough and can cause the cookies to spread too much.
Fold the white chocolate chips into the dough just until evenly distributed. Stop mixing as soon as the chips disappear to keep the dough from warming up.
Use a medium cookie scoop to portion 18 evenly sized dough balls and place them on the prepared baking sheets, leaving space between each one for spreading.
Press each dough ball gently with your palm to form a thick puck. Do not flatten the dough completely, as this helps the cookies spread evenly while keeping the centers soft.
Bake for 13 minutes, until the edges are set and the centers still look slightly underdone. Do not wait for browning. The cookies will finish setting as they cool.
Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Chef Jenn’s Tips
- These cookies are designed to stay soft and chewy with slightly fudgy centers. They firm up as they cool but remain tender for several days.
- Do not rely on browning as a doneness cue. Set edges and soft centers indicate perfect timing.
- Forming thick pucks instead of flat discs helps control spreading and improves texture.
Serving Suggestions
Serve these Red Velvet Cake Mix Cookies warm or at room temperature with strawberry milk, coffee, or espresso. They work well on cookie trays, dessert boards, and bake-sale spreads. Their soft texture also makes them ideal for quick ice cream sandwiches without additional baking.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a single layer, then transfer them to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Red Velvet Cake Mix Cookies With White Chocolate Chips
Ingredients
- 1 box red velvet cake mix
- 2 large eggs
- ⅓ cup neutral oil
- ¾ cup white chocolate chips
- ⅛ teaspoon kosher salt optional but recommended
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Stir the cake mix, eggs, oil, and salt together in a large bowl until a thick dough forms.
- Fold the white chocolate chips into the dough just until evenly distributed.
- Scoop 18 evenly sized dough balls and place them spaced apart on the prepared baking sheets.
- Press each dough ball down gently to form a thick puck.
- Bake for 13 minutes, until the edges are set and the centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- These cookies are designed to stay soft and chewy with slightly fudgy centers. They firm up as they cool but remain tender for several days.
- Do not rely on browning as a doneness cue. Set edges and soft centers indicate perfect timing.
- Forming thick pucks instead of flat discs helps control spreading and improves texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
