Red Velvet Cake Mix Cookies
Soft, chewy Red Velvet Cake Mix Cookies—one bowl, no chill, 20 minutes. Perfect Valentine’s Day cookies with white chocolate, easy for beginners and freezer-friendly.
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Servings: 22 cookies
Equipment
- Mixing bowl
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Ingredients
- 1 box red velvet cake mix 15.25 ounces
- 1/3 cup neutral-flavored oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the oil, eggs, and vanilla until smooth.
- Add the red velvet cake mix and stir with a spatula just until no dry streaks remain. Fold in the white chocolate chips.
- Optional for thicker cookies: Refrigerate the dough for 20–30 minutes.
- Scoop the dough into 1½-tablespoon portions (a medium cookie scoop) and place at least 2 inches apart on the prepared sheets.
- Bake for 10–12 minutes, until the edges are set and the tops look dry. The centers will still be soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage: Keep in an airtight container at room temperature for up to 4–5 days or freeze for up to 3 months. For extra pop, press a few white chocolate chips onto the tops right after baking. If your kitchen is warm, chilling the dough helps prevent excessive spreading. Swap white chips for semisweet or add a sprinkle of coarse sugar for a crunchy finish.
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