Red Velvet Cake Mix Cookies
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.
Recipe Ingredients
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.
FAQ’s
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.
Baking Tips
- 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
Ingredients
- 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
Instructions
- 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.
Notes
Oooh I LOVE these cookies! Red velvet is my favourite so I know I would love them. So cool they have cake mix in them!!
Thank you, Jess!
Hi! Are these cookies soft and chewy? I can’t wait to bake these! <3
Yes, they are soft and chewy! Hope you enjoy the recipe.
Hi. I tried these recipe with Joey Prats red velvet cake mix. when I mixed the oil and the eggs, the dough was slippery and sticky and runny. not like the other dough i made for choco chip cookie. so i couldn’t scoop them out so well. what can i do? do i need to chill the dough before I scoop them out? appreciate your help. thanks!
Hi, Inah! I’m not familiar with that brand of cake mix, I typically use Duncan Hines or Betty Crocker and it’s never very sticky or runny. Did you use the correct size box of cake mix? If so, I would suggest refrigerating the dough for 20-30 minutes, that should make it easier to scoop.
It’s possible that you just did not mix thoroughly after adding the eggs.
Can these be put in the freezer for like a week as I am not ready to give them to anyone yet
That would be fine! Just thaw to room temperature when you’re ready to serve/give them away.
Hi Seasons Greetings, I made these cookies last night they did get a bit sticky while mixing. Once mixed it stuck to cookie scoop and my fingers very hard to get off. Now we only have olive oil in the house could this be why they were so sticky, also noticed they have a high olive oil taste should I use a different oil next time and which one. Thank you Edie
Cake mix cookies can be a bit sticky, but they shouldn’t be too sticky to work with. If you make another batch, trying freezing/chilling the dough for 20 minutes and see if that helps. I would avoid using olive oil in these cookies and stick with something else like canola, vegetable, or melted coconut oil.
What about using softened butter? Would recipe still work?
It may work, but I have only ever used oil in this recipe so it’s hard to say.
Do you need to adjust anything for high altitude? Thanks
Hi, Melissa! I don’t have any experience with high altitude baking, but some readers have found this guide helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html.
My local grocery stores no longer carry the 16.5 oz Duncan Hines they are now 15.25oz. Would that still work or will I need to adjust the recipe?
The 15.25-ounce box should work fine too, Holly!
Hi
The cake mix we have in my country is betty croker but its 395 g
That ‘s about 14 ounces do i have to change the amount of oil or what
Thanks
Hi, Rania. I find these cake mix cookies to be pretty forgiving when it comes to the cake mix. A 14-ounce box should be fine to use without having to make any adjustments to the recipe.
Used the Betty Crocker mix – it’s def runny and sticky, the instructions are fool proof and not like a dough AT ALL. In the freezer for 45 minutes now.. assuming it will still be sticky. Is there some additional ingredient needed? Thanks 🙂
Cake mix cookie dough can be a little sticky, but it should never be runny. Did you double check the ingredients to make sure you used the correct amounts?
How many cookies does this Red Velvet recipe make at doing 2 Tablespoons a cookie? Do I leave them in a ball or do I push them down? Thanks
The recipe will yield about 20-22 cookies. No need to press them down, they will spread out as they bake.
I am going to try walnuts with this recipe do you think that would be okay
I think that would be fine. I would probably use 1/2 cup.
How is the dough supposed to form? What if it’s to runny?
It should be firmer like cookie dough, not runny. Did you use a smaller box of cake mix or make any changes to the recipe?
Does this work with gluten free cake mix?
I haven’t tried it yet, but I think it would be okay.
This recipe is great! The cookies turn out great every time. The only change I’ve made was to refrigerate the dough before scooping it out for cookies to prevent them from being sticky. These are great cookies though! I’ve had a ton of compliments after cooking these!
Hey Danielle,
What would be the texture inside the cookies?
Thanks,
Amber
(Btw, they look amazing!)
They’re similar to a regular cookie, kind of soft and chewy.
These are wonderful! I made some this past weekend, using dark chocolate chips. I have a batch in the oven right now, with both white and dark chocolate chips, to take to work tomorrow. Thanks for the recipe!
These taste wonderful! Got a bit sticky and hard to mix during the process, and wasn’t able to incorporate all the chocolate chips (a whisk is Not the right utensil for this recipe, I’ve learned), but ended up a great texture at the end. So simple and delicious!
My grandchildren and myself making for their moms birthday (my daughter) tomorrow. Will let you know how we did tomorrow afternoon
Thanks for cookie recipe she doesn’t do cakes…
Hope everyone enjoys the cookies, Tammy!
Gotta say this recipe was a hit!. I used the 15.25 duncan Heinz box of red velvet and 2 eggs and 1/2 cup oil with 1 cup white chocolate chips and these came out awesome. I did bake then for 10 mins per sheet and let them rest for 10 mins before moving them off the sheet…this allowed the nice crackling tops to set but left the centers chewy…we have a day of the dead party coming up and these will be a festive addition
Could you frost these cookies with cream cheese frosting or would they be to soft.
I think that would be fine!
I’m only now getting a chance to leave a review….but I found this recipe a few years ago and its been my go to ever since….this is honestly my most favorite dessert recipe. Thanks so much Danielle 🙂
Thank you, Krysta! So glad you liked the cookies!
I don’t have have any parchment paper. Should the cookie sheet be greased or no?
You can lightly grease the cookie sheet, I just wouldn’t use too much otherwise the cookies may spread more.
I had a box of Red Velvet cake mix but didn’t have white chips. I was too lazy to go to get some and used white yogurt covered cranberries instead. These cookies are delish! My husband is going to love them for Valentine’s Day!
These were very good, thanks!
I tried this recipe and it was amazing. Cake texture was really good. I am going to put the other recipes on shelve, this will be my recipe. Though i didn’t use Vanilla but used Chocolate, i have not tested it before with Vanilla will try and test. I have always used Orange and really loved the taste. I can’t wait to bake it again with Orange. Thank you so much this recipe.
I used this recipe for both red velvet and vanilla Cale mix and substituted pumpkin for oil and just did egg whites and they were soo delicious! I’m addicted to them?
I know you say you use Duncan Hines, but your recipe says a 16.5oz box but Duncan Hines is 15.25oz. Will that affect the recipe?
I think it would be fine to use a slightly smaller box.
Thanks for posting this recipe! I had a box of cake mix and it was just what I needed. Although I have to mention that I used butter and it work just fine. The problem again was the texture this time I added some flour. So my next try I will go with only 1 egg and try adjusting the fat little by little. Because I really want them to work for a shaped cookie.
I tried them they were yummy but I want them to be like the regular cookies not to be soft and chewy what should I do
Are you wanting them crispier? If so you can flatten them some before baking and bake them longer.
So happy I found this recipe! My niece wants Red Velvet cupcakes for her baby shower this weekend! (She’s having twin girls in Dec) So now I can serve both of her favorite desserts!!