Red Velvet Cookies made easy by using cake mix! These red velvet cake mix cookies are dotted with white chocolate chips–a perfect treat for Valentine’s Day or any time of year.
Want to know a secret?
I love baking with cake mix.
Okay, it’s not exactly a secret. I’ve shared plenty of recipes using boxed cake mix, like Cake Mix Cinnamon Rolls and Cake Mix Cinnamon Waffles on this site but some people are still surprised to see me–a food blogger–using hacks like boxed mixes.
I say, why not use a few short cuts to make life easier (and tastier)? A box of simple cake mix can be a fabulous launch pad for so many home baked treats, not just cake and cupcakes.
These pretty Red Velvet Cookies come together with almost no effort at all. You use just a few simple ingredients to create a deliciously dreamy crinkle cookie that’ll put a smile on everyone’s face.
Red Velvet Cake Mix Cookies
Do you like Red Velvet Cake? Around Valentine’s Day, I can’t resist baking up a few treats with that lovely signature red color–but I don’t like messing with red food coloring. Who wants to be cleaning red stains off their kitchen counters when they could be eating cupcakes?
So, oftentimes I skip the from-scratch red velvet baking and reach for a box of red velvet cake mix. The color comes mixed right in already so you don’t have to worry about stained fingers or counters (or, let’s be honest, kids).
This red velvet cookie recipe could hardly have a short ingredients list if you tried. You just need a box of red velvet cake mix, oil, 1/4 cup of flour and eggs. I folded in white chocolate chips, too.
For this recipe I used Duncan Hines Red Velvet Cake Mix. I go with Duncan Hines because it’s safe for my daughter’s nut allergies, but any of your mainstream red velvet cake mixes in the 15-16oz size will work.
The “pop” of white chocolate morsels against the deep red cookies was so visually appealing! Then, there’s the amazing taste.
Red Velvet Cookies bake up with a crinkly exterior and moist chewy center. The bits of white chocolate make these cookies almost addictively good.
If you’re looking for an easy but impressive looking cookie recipe for Valentine’s Day, this is it!
How to Make Red Velvet Cookies
All you do to make these cookies is mix a box of cake mix with oil, eggs, flour and chocolate chips. Then, scoop the dough by the spoonful onto a cookie sheet and bake. That’s all!
The cookies are ready after about 10 to 12 minutes in the oven. And since you only need one bowl to mix everything, clean up is a cinch too.
I wanted to be sure to share this Red Velvet Cookie recipe with you before Valentine’s Day. Nothing says “I love you” like handing someone a big plate of homemade cookies. These are the ideal dessert to give to the ones you love, maybe alongside a batch of Valentine Bark, too.
These are so good though that you might just be tempted to keep them all for yourself. Don’t worry, I won’t tell if you do!
More Red Velvet Desserts
I’ve created many red velvet treats over the years because my family just can’t get enough of them! Some use cake mix too like these Red Velvet Cookie Bars and Red, White and Blue Bars. My Red Velvet Whoopie Pies are made from scratch.
As a big fan of all things cute and sparkly, I can never resist these Pink Velvet Cupcakes, especially when they’re topped with Pink Velvet Cake Pops!
I mean, If you can’t make glittery pink desserts at Valentine’s Day, when CAN you?!
Red Velvet Cookies
A box of cake mix makes it easier than ever to make a beautiful and delicious Red Velvet Cookies. These crinkle cookies are the perfect addition to your Valentine’s Cookie trays and a welcome treat any time of year.
Red Velvet Cake Mix Cookies
Ingredients
- 1 package Red Velvet Cake Mix (standard size cake mix – for this recipe Duncan Hines was used )
- 1 cup white chocolate chips
- 1/2 cup oil
- 2 large eggs
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Prepare baking sheets with silicone mats or parchment paper.
- In a large bowl combine all ingredients, and mix until combined, however do not overmix.
- Using a cookie scoop or spoon, scoop dough onto prepared baking sheets, approximately 2-3 tablespoons of dough each. Use hands to shape into balls, then gently make balls taller than wider. This helps prevent cookies from spreading too much.
- Bake for 10-12 minutes, then remove from oven. Allow to cool on baking sheet, on a wire cooling rack, for five minutes. Then using a spatula, transfer cookies to a wire cooling rack and cool completely. Repeat with remaining cookies.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
do these freeze well?
They should freeze as well as any other drop cookie. Just make sure you cool them fully prior to freezing.
These taste yummy. Baked as directed however, lots of cracks in the cookie. Could have over mixed but was pretty careful. They were for a cookie swap at a wedding. Maybe less flour, more liquid, not sure.
How did you measure your flour? My first thought is there was too much flour. You always want to give flour a stir, then spoon it into the measuring cup and level it off, vs scooping the flour with the measuring cup. Also, different brands of cake mixes may yield a different result. For reference I always use Betty Crocker whenever I use a red velvet mix.
Can I cook these at 325 instead of 350?
Cara, I’ve only made them as written in the recipe so I can’t advise on different time/temps.