These no-fuss, no-muss easy red velvet cookies from cake mix are so handy when you need a quick snack or delicious dessert! The end result is a big batch of beautiful, perfectly shaped chewy red velvet cookies studded with white chocolate.
I don’t know about you, but I’m guessing you are probably a lot like me. Once this time of year rolls around, we imagine ourselves in the kitchen each day, whipping up cakes, cookies, and all manner of holiday confections for our loved ones, neighbors, and friends. In my imagination, I’m always wearing a big old smile as my family looks on adoringly in appreciation of how I do all of these wonderful things to make this time of year even more memorable.
And then you realize how messy the kitchen is already and how quickly you can fill up a sink with dirty dishes, how very tired you are after working all day, shuttling the kids to activities, and juggling housework on top of it all. I’m lucky if I get a few evenings of recreational cooking in, but any dreams of weeks filled with baking nights go out the door as fast as those crazy times when I up and decide that I’m going to be a get organized
And that is where these red velvet cookies from cake mix come in! No-fuss, no-muss, and you end up with big, beautiful, perfectly shaped chewy red velvet cookies studded with white chocolate. Thankfully, all it takes is just four ingredients, one dirty bowl, five minutes, and a couple of baking sheets. This red velvet cookie recipe is complete in under 30 minutes. THAT makes my days merrier!
Pay attention and don’t blink because these are made so fast you’re liable to miss it if ya do!
- A box of red velvet cake mix
- 2 eggs
- White chocolate chips
- Vegetable oil
How to Make Red Velvet Cookies From Cake Mix
Place the boxed cake mix, eggs, and oil in a large bowl.
Mix with an electric mixer until blended.
Fold in the white chocolate chips.
Scoop your cookie dough out into slightly smaller than golf ball-sized balls onto an ungreased baking sheet. You can simply use a spoon or a .
Bake these at 350 for 10-12 minutes, or until very lightly browned on the bottom edges.
Let them cool for a few minutes before removing them from the cookie sheets.
Look how pretty!
Enjoy your delicious red velvet cake cookies!
Store your cake mix cookies in an airtight container at room temperature for up to 5 days. You can also freeze the raw cookie dough or the baked cookies as well. Thaw at room temperature before devouring!
- Some people refer to this as red velvet cookie cake mix. The pictured is the same and this recipe works with any cake mix. I especially like chocolate and red velvet.
- Instead of white chocolate chips, you can use semi-sweet, milk, or dark chocolate chips instead.
- Adapt this recipe to make any kind of cookies. For example, use a chocolate cake mix and white chocolate chips, or a vanilla cake mix with sprinkles.
- Another option is to roll the cookie dough balls in granulated sugar or powdered sugar before baking.
- Make a red velvet cookie sandwich by adding our homemade cream cheese frosting between two cookies. ? YUM.
- If the cookie dough/cake batter is too sticky, refrigerate for 30 minutes. Then it should be good to go!
Check out these other red velvet recipes:
Phenomenal Red Velvet Cupcakes
- 1 box red velvet cake mix I use Duncan Hines
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup white chocolate chips I use Toll House, they're very good
- In a mixing bowl, combine the cake mix, eggs, and oil. Mix with an electric mixer until well blended. Stir in the white chocolate morsels.1 box red velvet cake mix, 1/2 cup vegetable oil, 1 cup white chocolate chips, 2 eggs
- Spoon cookie dough balls (a little smaller than golf ball size) onto ungreased cookie sheets using a spoon or cookie scoop.
- Bake at 350 for 10-12 minutes or until very lightly browned on the edges. Allow them to cool completely before removing them from the cookie sheet.
Life is short. Lick the bowl. 🙂
Is there something that I can use instead of the eggs in this recipe – – – major egg allergy here but these look so tasty!!