Red Velvet Cake Mix Cookies With White Chocolate Chips
Made with a boxed cake mix and white chocolate chips, these easy red velvet cookies will be ready in less than 30 minutes, taste delicious, and add a touch of elegance to any party.
Looking for an easy way to impress your guests? Skip the elaborate red velvet cake and try this red velvet cookie recipe instead.
They turn a classic red velvet cake mix into something extra special with a few simple tweaks.
Plus, they’re really easy to make – even if you’re not a baking expert.
Red velvet and white chocolate is also the perfect color combination to use for holiday celebrations. Whether it’s Christmas, Valentine’s Day or even the 4th of July, these cookies always look stunning.
Ingredients
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- red velvet cake mix – a 15-ounce box will do the trick. I like Duncan Hines, but feel free to use whatever any brand you prefer.
- cake mix ingredients – check the package to see what your cake mix requires, but most need eggs and vegetable oil. Some also include water.
- white chocolate chips – 11- or 12-ounce bag (about 1½ cups). This does not need to be an exact amount…anywhere between 1 and 2 cups will work.
How to make red velvet cake mix cookies
This recipe will make between 24 and 36 cookies depending on how big you make them.
Prep work
Pre-heat the oven to 350℉.
Line the baking sheet with parchment paper. This prevents the cookies from spreading out too much and keeps them from sticking to the pan.
Make the batter
Mix the cake mix following package directions. Stir in white chocolate chips
The first step to making your cookies is to mix the red velvet cake batter following the directions on the package.
In my case, this required 3 large eggs and 1/2 cup vegetable oil. But yours may be slightly different depending on the brand of cake mix. (Some of them add water as well).
When the dry and wet ingredients have been combined, stir in 1½ cups white chocolate chips.
Don’t mix the batter too much or you will end up with tough cookies.
Bake the cookies
Place scoops of dough on a baking sheet. Bake at 350F for 10 minutes. Let cool completely.
Use a large spoon or small ice cream scoop to place 1 to 2 Tablespoons of the batter onto the baking sheet. The smaller amount is better if you’re planning to use the cookies for gifts in a mason jar or box (otherwise the cookies may be too big).
Space the cookie dough balls about 2 inches apart so they have enough room to spread out in the oven.
Bake at 350℉ for 10 to 12 minutes.
The cookies should be a little puffy and quite soft (this is cake batter). They may look like they are not quite done, but they’ll firm up as they cool.
Also, they will turn out best if they are baked on a single rack in the oven. Stacking them on multiple racks causes uneven cooking and you may end up with some overdone and some not cooked enough.
If you are baking the cookies in batches, putting the unused cookie dough in the fridge will make it easier to work with.
When the cookies are done, remove them from the oven and let sit on the baking sheet for a few minutes. Then move them to a wire rack and let cool completely.
They will be very soft when the come out of the oven and will break if you try to move them off the cookie sheet too soon.
How to store cake mix cookies
Once the cookies have cooled, you can store them in an airtight container at room temperature for 2 or 3 days.
Or freeze them for up to 3 months.
Other cookie recipes you might like
- Cranberry white chocolate oatmeal cookies
- Best Valentine’s Day cookies
- Cut out cookies that always hold their shape
- White chocolate dipped Oreo cookies
Red Velvet Cake Mix Cookies With White Chocolate Chips
Ingredients
- 1 15-oz box red velvet cake mix
- large eggs Use the amount specified on the cake mix package
- vegetable oil Use the amount specified on the cake mix package
- water (optional) – if required by your cake mix directions, use the amount specified on the package.
- 1½ cups white chocolate chips
Equipment
- parchment paper
- Baking sheet
- mixer or whisk
- large mixing bowl
- measuring cups
- large spoon or small ice cream scoop
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- With an electric mixer or whisk, combine cake mix, eggs, oil and water (if necessary) in a large mixing bowl using the amounts specified on the package.
- Stir in the white chocolate chips with a spoon.
- To make the cookies, scoop 1 to 2 Tablespoons of cookie dough onto the lined baking sheet, leaving 2-3 inches of room between each cookie.
- Bake for 10 to 12 minutes.
- Remove the cookies from the oven. Let them sit for a few minutes on the baking sheet before moving them to a wire rack to cool completely.
Notes
- Only mix the batter until everything is combined, otherwise the cookies may turn out tough.
- If baking cookies in batches, keep unused cookie dough in the fridge to make it easier to work worth.
- For even baking, only bake one rack of cookies at a time.
- Store the cookies in an air-tight container for up to 3 days at room temperature, or up to 3 months in the freezer.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have questions or comments about our red velvet cake mix cookies? Tell us in the section below.
This post was originally published on February 6, 2022 but was updated with new content on March 19, 2024.
This batter was of the stiffest and stickiest consistency and made it almost impossible to work with.
My hand mixer almost overheated because the batter all came together in a big mass within the beaters. This also affected my ability to use a small scoop to put the batter onto the parchment paper-lined baking sheet. When I squeezed the release mechanism on the scoop, the batter could barely drop from the scoop-I ended up using a teaspoon instead. The finished product was fine, but the batter was a nightmare.
Hi Carole…I’m sorry you had so much trouble with the batter. I’m not sure what the problem would be since I’ve never made a box of cake mix that turned out stiff. They’re usually very easy to work with. Glad the cookies turned out okay, though.
Wanda-
Thanks for replying. No, I haven’t had that problem with a cake mix before, either, at least when making a cake. Note that the cake mix also calls for 1&1/4 cups of water but your recipe didn’t but I was afraid to add any to loosen the batter up—didn’t want to make it too runny. Should your recipe include water?
Hi Carole…the cake mix I used didn’t need to have water added so that’s probably the difference. I’ll add it as an optional ingredient in case other people have the same issue. Thanks for letting me know!
You say to use all the same ingredients and measurements as the cake mix calls for- including water…. Wouldn’t that just be the same consistency as the cake then??? Your directions are confusing.
Hi Paula…sorry to confuse you. (I’m not sure of a better way to say it). Yes, the batter does have the same consistency as cake. Adding the chocolate chips makes it a little thicker. But the big difference is because they are baked in small portions on a cookie sheet instead of in a cake pan. So they are chewier than a cake would be when they are done. (Although they are more “cake-y” than a regular cookie would be). Hope that helps!