These easy Red Velvet Cookies only require 4 simple ingredients and are ready in less than 30 minutes. These cookies are the perfect easy treat for Valentine’s Day too!
Can I tell you a secret? I love to bake, but every now and then I am just not in the mood to spend a long time in the kitchen or I just don’t have time. So when I need a quick and simple dessert, I love to use a box of cake mix to whip up a batch of cookies.
The wonderful thing about this red velvet cookie recipe is that the cookies do not turn out cakey at all, they taste just like a regular cookie.
Every single time I make these no one has a clue they’re actually cookies made with cake mix. And I’m totally okay with not telling my secret. Well, I guess I’m telling that secret now.
The ingredients list for these red velvet cake cookies is as simple as it gets. Here’s what we’ll need to make these cookies:
- Red velvet cake mix: I really love Duncan Hines cake mixes for this recipe, the 16.5 ounce box is the perfect size.
- Oil: Canola or vegetable oil will work.
- Eggs: Make sure your eggs are at room temperature before mixing them into the cookie dough.
- White chocolate chips: You can mix in whatever you like into these cookies. I love white chocolate chips, but semi-sweet or dark chocolate chips would be delicious as well.
How to Make These Cookies
These cookies are as simple as mixing together your box of cake mix, oil, eggs, and your favorite mix-ins in one bowl. I decided to use a red velvet cake mix in these cookies, since Valentine’s Day is right around the corner.
The cookie dough will be a bit sticky, but this is normal. If you’re having trouble working with the cookie dough, you may cover it and refrigerate it for about 30 minutes.
Once the dough is ready, scoop it into 2-tablespoon sized balls, place them on a baking sheet, and bake them for about 10 to 12 minutes. You’ll know the cookies are done once the tops are set. I do suggest letting them cool for just a few minutes before removing them from the baking sheet.
How to Store These Cookies
Can I Use Gluten-Free Cake Mix?
I’ve only made this recipe as written, so I can’t say for sure whether gluten-free red velvet cake mix will work. I do think it will probably work though!
Can I Freeze These Cookies?
Yes, the cookie dough balls can be frozen for up to 3 months. Bake from frozen, but add 1 to 2 minutes to the bake time. Baked cookies that have cooled completely can also be frozen. To thaw, place them on your counter and let them come to room temperature.
- This recipe is so versatile, you can change up the flavor of cake mix and mix-ins to create your own version. Sometimes I’ll use a white cake mix and mix in some sprinkles or use a chocolate cake mix and use semi-sweet chocolate chips.
- Note that cookie dough made with cake mix is often quite sticky. If your dough is sticky, don’t fret, that’s normal! If it’s too difficult to work with you can chill it in the refrigerator for 30 minutes and that should help.
- This recipe is fairly forgiving. If your box of cake mix is an ounce too small or too large, this recipe should still work.
More Red Velvet Desserts to Try!
Red Velvet Cake Mix Cookies
- 1 (16.5-ounce) box red velvet cake mix
- 1/3 cup (80 ml) oil
- 2 large eggs at room temperature
- 1 cup (190 grams) white chocolate chips
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, add the cake mix, oil, and eggs and mix until fully combined. Add in the white chocolate chips and fold into the dough until well combined. Scoop two tablespoon sized balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake at 350°F for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool for 5 to 10 minutes on the baking sheet, then transfer them to a wire rack to finish cooling.