Red Velvet Cake Mix Cookies are a quick and easy cookie recipe that starts off with a store-bought cake mix. With the addition of a few simple ingredients, you can transform a boxed cake mix into delicious cookies that are as flavorful as they are pretty. These Red Velvet cookies are perfect for Valentine’s Day or Christmas!
These easy Red Velvet Cake Mix Cookies use a boxed cake mix and a few simple pantry ingredients to make something extra special.
You’re going to love the white chocolate chips inside the cookies as well as on top.
The red and white color scheme makes these cookies so festive and fun.
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
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Key to Success #1 – Electric Mixer Not Required
While you can use an electric mixer to whip up this cookie dough, it is not required!
All you really need is a spoon or a spatula to stir together the dough.
I often use my electric mixer because it is cordless and so convenient, but this recipe doesn’t require it.
I have had my Kitchenaid cordless hand mixer for over a year and I use it quite a lot.
It has stood up to heavy use in my food blogger kitchen.
The only thing I will stay is it’s not quite as powerful as a normal hand mixer.
It’s high speed is more like a medium speed on most other hand mixers and I don’t think it would stand up to stiff batters like buttercream frosting without running out of steam.
It’s quick to charge up though and gets the job done for most recipes.
That said, you can definitely skip the mixer and just use a spoon to stir these cake mix cookies together.
Once the batter is fully combined, you’re done mixing.
You don’t want to overmix the cookie dough or you might end up with tough cookies.
Key to Success #2 – Use a Cookie Scoop for Even Baking
The key to perfect cookies is making sure they are uniform in size so that they will cook in the same amount of time.
All the cookies will cook evenly without any overcooking or undercooking if the cookie dough is the same size.
Use a medium cookie scoop to portion out the dough to ensure even baking.
I have been using the OXO Medium Cookie Scoop for years and it is one of my most frequently used kitchen items.
If you use this cookie scoop, this recipe will make exactly two dozen cookies.
When scooping the dough, be careful not to overfill the scoop.
Try wiping off the excess on the side of the bowl so that the scoop is level each time.
Key to Success #3 – Extra Chocolate Chips for the Top
You may already know this trick, but I’ll share it anyway just in case!
When you’re making cookies with chocolate chips, make sure you have some extra chocolate chips to press into the tops of your cookies after they come out of the oven.
The chocolate chips that you’ve stirred into the batter may become melted and flat, but the chocolate chips that are put on after baking will stay pretty.
With white chocolate chips, the color of your cookie dough can stain the chocolate chips that are baked in but that will not happen with the chocolate chips that are placed on top.
Place the extra chocolate chips on the cookies as soon as they come out of the oven so that the heat from the cookies will slightly melt the chocolate.
This will ensure that the chocolate chips stick to the cookies and won’t fall off while you’re transporting them or storing them.
Save this Red Velvet Cookes recipe to your favorite Cookie Recipes board or your Cake Mix Cookies board.
- 1 box (15 oz) Red Velvet Cake Mix
- 1 tsp baking powder
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup white chocolate chips + extra for the top
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, mix together the cake mix, baking powder, eggs, and oil until fully combined. Stir in white chocolate chips.
- Scoop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets, placing them 2 inches apart.
- Bake 9-10 minutes until the tops of the cookies are set. Remove from the oven and press a few extra white chocolate chips into the tops of the cookies if desired.
- Allow the cookies to cool on the baking sheet for 5-10 minutes then transfer them to a sheet of waxed paper to cool completely.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 191mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.