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!
When the holidays come around every year, I serve plenty of festive dessert recipes such as mint brownies, oreo stuffed cookies, cake truffles, peppermint cookies, Christmas tree brownies and these elegant red velvet cookies.
Sometimes you just want a quick and easy treat without spending hours in the kitchen. These chewy red velvet cookies couldn’t be any easier to make. They’re an eye catching dessert that everyone goes crazy over on Christmas or Valentine’s Day! And it all starts with a red velvet cake mix.
Table of Contents
Red Velvet Cookies Ingredients
To make this recipe, you will need red velvet cake mix, vegetable oil, eggs and white chocolate chips. The great part of using cake mix is that it keeps the ingredients and prep work to a minimum. A mix contains all the necessary items like red food coloring, cocoa powder, baking soda and vanilla extract, all purpose flour and salt.
How Do You Make Red Velvet Cookies?
Preheat the oven and line a baking sheet with parchment paper or a nonstick silicone mat. Place the cake mix, oil and eggs in a large bowl and stir to combine. Fold in the white chocolate chips. Cover the bowl with plastic wrap, then chill the dough for at least 20 minutes. Form the dough into balls, then bake the cookie dough balls until set. You will need to work in batches, so repeat this process until all the dough has gone into the oven. Cool the cookies on a wire rack, then serve and enjoy.
Tips For The Perfect Dessert
- Look for a 15.25 ounce box of red velvet cake mix with pudding in the batter for the best results.
- I recommend using white chocolate chips that contain cocoa butter rather than palm oil, as they taste better.
- These cookies will stay fresh at room temperature in an airtight container for 5 days. You can also freeze them for 2 months.
- Use a cookie scoop or tablespoon for evenly sized cookies.
You can press a few extra white chocolate chips into the top of each cookie dough ball for a more decorative look.
Red velvet is a classic Southern cake that gets its flavor from buttermilk and cocoa powder. It also often contains a little vinegar, and typically tastes like a cross between chocolate and vanilla cake.
You should chill cookie dough in the freezer for at least 20 minutes, or in the fridge for at least 30 minutes. The dough should be soft enough to scoop and not overly sticky, but you also don’t want it to be completely solid.
Red velvet cookies are made with cake mix, oil, eggs and white chocolate chips. The cake mix does contain other ingredients such as flour, sugar, baking powder, red food coloring and cocoa powder.
While these cookies are delicious as-is, you can easily customize them to suit your tastes.
- Cake Mix: You can use other types of cake mix such as chocolate, vanilla or yellow cake. If you switch up the cake flavor, then the cookies won’t be red velvet anymore, but they will still be delicious.
- Chocolate: These treats also taste great with semisweet or milk chocolate chips instead of the white chocolate.
- Toppings: Feel free to roll each ball of cookie dough in holiday sprinkles before they go into the oven. You can also dip half of each cookie into white chocolate instead of using the chips in the batter.
- Frosting: Make a cream cheese frosting for your cookies by using a mixer to blend 1/2 cup unsalted butter, 8 ounces of cream cheese, 4 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract. Be sure that your butter and cream cheese are at room temperature before you prepare the frosting.
I actually think these red velvet cake mix cookies make the perfect holiday or Valentines 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 this cookie recipe? Not me!
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
- These cookies will stay fresh in an airtight container for 5 days, or you can freeze them for 2 months.
- For best results, look for white chocolate chips that contain cocoa butter rather than palm oil.