Soft and chewy red velvet cake mix cookies with white chocolate chips are easy to make in only 15 minutes with 5 simple ingredients!
Ingredients
- 15.25 ounces red velvet cake mix 1 box
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips plus more for topping
Instructions
- 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.
Notes
For thicker cookies, refegerate the dough for 30 minutes before scooping onto cookie sheets and baking.
If dough is too sticky to scoop or roll into balls you can refrigerate it for 30 minutes which should 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.
Nutrition
Serving: 1g | Calories: 100kcal
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