This Red Velvet Cake Mix Cookies recipe is a fun baking hack to turn a box of Red Velvet cake mix into super tender cookies! No need to measure out the dry ingredients, just add eggs, oil, and a little salt to the cake mix! Adding white chocolate chips complements the red velvet flavor perfectly.
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⭐Why I Love It:
- Only 4 Ingredients (+ salt) - Instead of having to measure out the flour, sugar, baking powder, and more you only need cake mix, eggs, oil, a little salt and white chocolate chips to mix in! For another spin on the cake mix cookies, try these 3 ingredient Funfetti Cake Mix Cookies!
- Super Tender and Soft Cookies - These red velvet cookies are soft and tender on the inside with pockets of white chocolate chips. If you're craving a red velvet cookie, but don't want a whole batch try this recipe for a Single Serve Red Velvet Cookie!
- No Mixer Needed - The cookie dough can be easily mixed up with a rubber spatula or wooden spoon in just seconds.
🥘Ingredients
- Box Red Velvet Cake Mix - I used box mix that was about 15oz, so if your box is a different amount then you may need to adjust the amount of wet ingredients added. For another red velvet inspired sweet treat, try this Red Velvet Microwave Mug Cake with Cream Cheese Frosting!
- Eggs
- Neutral Oil - Such as canola oil, avocado oil, or vegetable oil.
- Kosher Salt - Adding a little salt is so important to balance the sweetness in cookies.
- White Chocolate Chips - To mix in! Since red velvet cake is usually topped with a frosting, I like to add white chocolate chips to give that contrasting flavor.
See the recipe card for full information on ingredients and quantities.
🔪Red Velvet Cake Mix Cookies Step by Step
This recipe for Red Velvet Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.
Photo 1 - In a medium bowl, whisk together the eggs and oil until combined.
Photo 2 - Add the cake mix and salt and mix together until combined into a dough. Fold in the white chocolate chips.
Photo 3 - Pop the dough in the fridge to chill for about 20 minutes while you preheat the oven. Use a 1.5 tablespoon cookie scoop to scoop the dough onto a parchment lined baking sheet (leave a couple inches in between).
Photo 4 - Bake in the preheated oven for about 10 minutes. The cookies are done when they are starting to get darker on the edges and just set on top. Let them cool on the baking sheet for 5-10 minutes so they finish cooking.
💭Recipe Tips
- Allow to Cool on Baking Sheet - Letting the red velvet cookies cool on the baking sheet for 5-10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
- Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have soft and tender insides be sure not to over bake them.
- Add a Few Extra White Chocolate Chips - I like to press a few extra white chocolate chips into the tops of the dough balls before baking for a prettier appearance.
👩🍳Recipe FAQs
Yes! You can follow the same recipe using other cake mixes, as long as the boxes are the same size.
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Red Velvet Cake Mix Cookies (4 Ingredients)
This Red Velvet Cake Mix Cookies recipe is a fun baking hack to turn a box of Red Velvet cake mix into super tender cookies! No need to measure out the dry ingredients, just add eggs, oil, and a little salt to the cake mix! Adding white chocolate chips complements the red velvet flavor perfectly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 15.25oz box Red Velvet cake mix
- 2 large eggs
- ⅓ cup oil, such as canola oil, vegetable oil, or avocado oil.
- ½ teaspoon kosher salt
- ¾ cup white chocolate chips
Instructions
- Mix Eggs and Oil - In a medium bowl, whisk together the eggs and oil until combined.
- Add Cake Mix - Add the cake mix and salt and mix together until combined into a dough. Fold in the white chocolate chips.
- Preheat Oven and Chill Dough - Preheat the oven to 350 degrees F. Pop the dough in the fridge to chill for about 20 minutes while you preheat the oven.
- Scoop Cookies - Use a 1.5 tablespoon cookie scoop to scoop the dough onto a parchment lined baking sheet (leave a couple inches in between each). I like to top each with a few extra white chocolate chips for prettier cookies.
- Bake - Bake in the preheated oven for 9-11 minutes. The cookies are done when they are getting darker on the edges and just set on top.
- Cool on Baking Sheet - Let them cool on the baking sheet for 5-10 minutes so they finish cooking.
Nutrition
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 13.1 g
- Sodium: 186.6 mg
- Fat: 7.9 g
- Carbohydrates: 21.1 g
- Fiber: 0 g
- Protein: 1.8 g
- Cholesterol: 19.9 mg
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