Incredibly soft and SO simple to make, these red velvet cake mix cookies use just 4 readily available ingredients and are ready in 20 minutes!
Great for Valentine’s Day, and SO simple and easy to make! We love easy sweets like my Funfetti Cake Batter Dip, and Copycat Wendy’s Frosty. This is one of my Desserts you’ll definitely want in your recipe box!
Cake mix cookies
For years I was skeptical of baking cookies from cake mix. I kept thinking they wouldn’t taste the same as cookies baked from scratch.
BUT, I finally tried it… and was blown away. Y’all. These taste SO good! If I gave you one of these cookies, you’d never know they were made from a mix.
These cookies are so soft and tender, with a beautifully crackled and slightly crispy top. And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations!
How to make red velvet cake mix cookies
- Stir together cake mix, oil and eggs.
- Stir in chocolate chips.
- Scoop onto baking sheet and bake for 11-12 minutes.
- Let cool on baking sheet for 5 minutes, then transfer to cooling rack.
Cooking tips for cake mix cookies
- Cake mix – this recipe was created for a 15.25 oz box of cake mix. I found several popular brands had boxes that size. That being said, if the box is close in size, you can make the recipe as is – it’s pretty forgiving.
- Cookie scoop – I find using a cookie scoop (or old fashioned ice cream scoop) makes scooping the dough a breeze. I’ve linked to the one I use down by the recipe.
- Extra chips – to make your cookies look even prettier, after scooping the dough onto the baking sheet, lightly press a couple extra chocolate chips on top.
Variations of this recipe
- Cake mix with pudding – for an even softer cookie, use a cake mix that has pudding in it. Betty Crocker is a popular brand like this.
- Different cake mixes – this recipe works with any cake mix! Chocolate, vanilla, Funfetti, Spice Cake, Lemon, Carrot Cake, Cherry Chip, Devils Food, Strawberry, etc.
- Different add-ins – try mixing it up with different add-ins! Sprinkles, m&m’s, chopped candy bars, different chocolate chip flavors, peanut butter chips, toffee chips, peppermint chips, andes mints, etc.
Making red velvet cookies ahead of time
These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time and freezing it into individual balls.
That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!
Bake as directed, adding an additional minute or two to the cook time.
Freezing
You can also freeze baked cookies for up to 2 months.
Storage
Leftover cookies should be kept in an airtight container at room temperature and consumed within 5 days.
Shop the recipe
- Cookie Scoop – this model holds 2 tbsp of dough.
- Baking Sheets – I love the large size and how sturdy these pans are.
- Parchment Paper – no cutting required, these sheets fit perfectly in the baking sheets above.
Be sure to scroll down to check out other readers’ comments for tips and reviews.
And don’t forget, if you’ve made this recipe, leave a comment and please consider giving it a star rating letting me know how you enjoyed it 🙂
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 15.25 oz box red velvet cake mix (I tested with Duncan Hines and Betty Crocker)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup white chocolate chips
- 1/4 cup mini semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
- In a mixing bowl, combine cake mix, oil and eggs using a rubber spatula. Stir in chocolate chips. Dough will be fairly stiff and have a slightly sticky consistency.
- Lightly spray a 1.5 – 2 Tbsp cookie scoop with cooking spray (this helps the dough release from the scoop). Scoop batter onto prepared baking sheets, about 2-3 inches apart.
- Bake 11-12 minutes. Cookies will look soft and not quite done in the center when you take them out. Don't worry, they'll keep cooking while on the baking sheet.
- Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Fran says
These were better than expected! Easy and quick to make!
MJ says
can these be made with chocolate chips?
The Chunky Chef says
Sure thing 🙂
Andrea R says
I made these tonight and they have a great flavor! But my bottoms were slightly too dark 🙁 not sure why? I even have my rack higher up.
The Chunky Chef says
All ovens cook slightly differently, so it sounds like in your oven these may need just a little less time 🙂
Valerie H says
SUPER easy, and made the perfect size! I made 2 batches to send to a local Kairos ministry and they had VERY SPECFIC requirements, due to going into a local prison! I did have some left over, which I taste-tested, and I agree that these are a hit! I may have to make another batch to share with my friends and neighbors!
Farisa Karimi says
I tried this recipe and it turned out wonderful—everyone totally loved it. I just made a little change, I added a teaspoon of french vanilla essence. The rest was the same. I’m going to make another batch soon. Also, I’ll be trying more of her recipes in the future.
Thank you so much for the recipe, Amanda!
With lots of love,
Farisa.
Camellia cross says
Love your recipe:) these are so yummy❤️
Jana Horton says
I made this recipe a little different as to where I made a cookie cake in my iron skillet. I took a red velvet cake mix and added white chocolate chips to it and spread it into my iron skillet and baked it. I will send a picture upon request. Now I need to find a cream cheese buttercream frosting recipe.