These easy red velvet cookies start with a cake mix and are loaded with white chocolate chips. A simple yet impressive cookie that yields fabulous results!
This 4 ingredient red velvet cookie recipe is now my go-to for a quick treat. It tastes just minutes to make and everyone goes crazy for them! No one will ever guess that this recipe uses a cake mix.
Sometimes you just want a quick and easy treat without spending hours in the kitchen. These red velvet cookies couldn’t be any easier to make, they’re an eye catching dessert that everyone goes crazy over! And it all starts with a red velvet cake mix.
How to make red velvet cookies
For this recipe you’ll need a red velvet cake mix, eggs, oil and white chocolate chips. That’s it! Look for a cake mix that has pudding in it for the best results.
The bonus of using a cake mix is that you don’t have to mess around with red food coloring, it’s all included right there for you. The ingredients form a stiff dough that can easily be formed into balls, which means the cookies come out perfectly round.
I chill the dough before I start forming the balls just to make sure they won’t spread too much in the oven; about 20 minutes in the freezer will do the trick. After the cookies come out the oven, the hardest part is waiting for them to cool so you can get to enjoying them.
I actually think these red velvet cake mix cookies make a great holiday cookie because of their vibrant red color, but really, you can serve them all year round. It’s hard to eat just one of these guys, because who can resist red velvet? Not me!
More cookie recipes
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- Cream Cheese Spritz Cookies
- Almond Roca Cookies
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- Peppermint Bark Cookies
Red Velvet Cookies
- 1 15.25 ounce box red velvet cake mix look for the type with pudding in the batter
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups white chocolate chips
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
- In a large bowl, mix together the cake mix, oil and eggs until a dough forms. Fold in the white chocolate chips.
- Cover the bowl and chill in the freezer for 20 minutes.
- Scoop out 2 tablespoons of dough and roll it into a ball; place on the sheet pan. Repeat the process with the remaining dough, spacing each cookie 2 inches apart. You will need to bake the cookies in batches.
- Bake for 11-13 minutes or until edges of cookies are set. Let the cookies sit for 5 minutes then transfer to a cooling rack. Repeat the process with the remaining cookie dough.
- Cool cookies completely then serve, or store in an airtight container for up to 3 days.
- Recipe adapted from Just a Taste.
- These cookies freeze beautifully if you're looking for a make ahead treat!