Red Velvet Cake Mix Cookies
Soft, chewy red velvet cookies made with cake mix, white and semi-sweet chocolate chips. Perfect festive treats for Christmas or Valentine’s Day with a fudgy, flavorful bite.
Equipment
- 1 oven Preheat to 350°F
- 1 baking sheet Line with parchment paper or silicone mat
- 1 mixing bowl
- 1 spatula For folding chocolate chips
- 1 cooling rack
Ingredients
- 1 13.25 oz box red velvet cake mix
- 1/2 cup extra light olive oil vegetable oil, or canola oil
- 2 large eggs
- 1 cup white chocolate chips plus 2-3 additional for topping each cookie
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine red velvet cake mix, oil, and eggs. Mix until well incorporated.
- Fold in white chocolate chips and semi-sweet chocolate chips gently until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to 1 hour to firm up.
- Scoop about 2 tablespoons of dough and roll into balls. Place them at least 2 inches apart on the prepared baking sheet.
- Optionally, press 2-3 white chocolate chips on the top of each cookie dough ball.
- Bake cookies for 8 to 10 minutes until edges are set but centers are still slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow to cool completely or enjoy warm with a glass of milk.
Notes
- Refrigerating dough helps prevent spreading for thicker cookies.
- Use any neutral oil if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.