Delicious red velvet cake mix cookies with white chocolate chips are easy to make in only 15 minutes with 5 simple ingredients.
While I love baking cookies, sometimes I want a quick and easy cookie recipe.
Cake mix cookies, like these red velvet cookies, are my one of my favorite baking shortcuts–warm, freshly baked cookies in minutes with just a few simple ingredients. Which is why I always keep my pantry stocked with a variety of cake mix.
Like our lemon cake mix cookies and funfetti cake mix cookies, these cookies are packed with flavor and come out perfectly soft and delicious every time.
They taste like a cross between red velvet cake and chocolate chip cookies. So yummy!
You will need…
- Red velvet cake mix – I used Betty Crocker Super Moist Red Velvet Cake Mix. Any brand of cake mix should be fine to use just be sure to check the ounces to make sure it’s relatively the same amount for the recipe.
- Vegetable oil – I used regular vegetable oil, but you could also use avocado oil, light olive oil, or any vegetable oil you prefer. Just be sure to use one with a mild flavor so it doesn’t overpower the flavor of the cookies.
- Large eggs
- Pure vanilla extract
- White chocolate chips– The flavor of the white chocolate chips goes so well with the red velvet cookies that I do not recommend substituting them.
- Measuring cups and spoons
- Mixing bowls
- Mixing spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie scoop
- Wire cooling rack
Here is how to make red velvet cake mix cookies. You can print the full recipe below.
Step 1: Preheat the oven to 350° F. Line baking sheets with parchment paper or silicone liners and set aside.
Step 2: In a large mixing bowl combine the cake mix, oil, eggs, and vanilla extract. Stir well.
Step 3: Fold in the white chocolate chips.
Step 4: Use a cookie scoop or your hands to shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Gently press a few extra white chocolate chips into each cookie.
Step 5: Bake for 10-12 minutes. Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack to cool completely.
I hope that you enjoy this red velvet white chocolate cake mix cookies recipe. Like other red velvet desserts, you will find that their deep red color makes them a perfect holiday cookie recipe or even Valentine’s Day treat. Although you can certainly enjoy them all year long–like we do!
How to Store
At room temperature: Store these Red Velvet Cake Mix Cookies in an airtight container at room temperature for up to 5 days.
In the freezer: To freeze, cool the cookies completely, place themin a single layer on a baking sheet, and freeze completely. Once all the cookies are frozen add them to a freezer bag or other freezer-safe container and keep in the freezer for up to 3 months! Thaw at room temperature when you’re ready to serve.
It is normal for cake mix cookie dough to be very sticky. If you are having trouble working it you can pop your dough in the refrigerator for 30 minutes. This will help!
Store the cookies at room temperature in an airtight container for up to 5 days. They can also be frozen for up to three months.
It’s a simple swap to make these cookies gluten-free. Use any flavor of gluten-free cake mix and read the labels to make sure any additions you use are also gluten-free. I personally have not tried the recipe with a gluten-free cake mix but it should work just the same!
More Easy Boxed Cake Mix Recipes
- Jello poke cake
- Pineapple angel food cake (only 2 ingredients!)
- Strawberry cake mix cookies
- Chocolate cherry dump cake (3 ingredients)
- Chocolate chip cake mix cookies
- Root beer cupcakes
- Peppermint patty cookies
Red Velvet Cake Mix Cookies
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- 1 15.25 ounce box red velvet cake mix
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips, plus more for topping
- Preheat the oven to 350° F. Line baking sheets with parchment paper or silicone liners and set aside.
- In a large mixing bowl combine the cake mix, oil, eggs, and vanilla extract. Stir well.
- Fold in the white chocolate chips.
- Use a cookie scoop or your hands to shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Gently press a few extra white chocolate chips into each cookie.
- Bake for 10-12 minutes. Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack to cool completely.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Robert Cullen says
Made these they’re so good but really sticky! In order to finish mixing and to roll into balls I made sure my hands were wet with water