Red Velvet Cake Mix Cookies

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I make these simple red velvet cake mix cookies with just 4 ingredients for light, fudgy cookies dotted with white chocolate chips. I use a boxed red velvet cake mix, eggs, and vegetable oil to get the perfect texture and flavor. These easy cookies take under 30 minutes and are perfect for Valentine’s Day, the holidays, or anytime I am craving red velvet cake.

I love that I can turn a cake mix into decadent cute cookies! Cake mix is a shortcut that saves time and reduces ingredients while still giving me a sweet homemade treat. They are a great alternative to cookie monster cookies if I want something simple, festive, and full of flavor.

I created this red velvet cake mix cookie recipe because I wanted a quick, simple treat that I could make for my family without spending hours in the kitchen. I was inspired while making lemon blueberry cookies for a weekend brunch and realized I could use the same idea with red velvet cake mix to get a soft, fudgy cookie in under 30 minutes. Give this recipe a try and see how easily you can make a delicious batch for your own family or friends.

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🥘 Ingredients

This red velvet cake cookie recipe is as simple as it gets. Here are all the ingredients I use to bake these red velvet cake mix cookies.

Red Velvet Cake Mix: I use an 18-ounce box of red velvet cake mix as the star of this recipe. It gives the cookies their classic red color and rich cocoa flavor.

Eggs: I add eggs to bind all the ingredients together and help create a fluffy texture in the cookies.

Vegetable Oil: I use vegetable oil to keep the cookies moist and soft. It also helps the cookies bake evenly and turn out perfectly.

White Chocolate Chips: I add white chocolate chips for a sweet contrast to the cocoa flavor and a little crunch. I also sometimes swap in dark chocolate chips, chopped dried fruit, or nuts depending on what I have on hand.

Substitutions

Cake Mix: If I cannot find a red velvet cake mix, I use a vanilla cake mix and add a couple of tablespoons of unsweetened cocoa powder and some natural red food coloring.

Vegetable Oil: I substitute the vegetable oil with any neutral-flavored oil I have on hand, such as coconut, canola, or avocado oil.

White Chocolate Chips: I use any type of chocolate chips I have. If I cannot find regular white chocolate chips, I use a vegan version, dairy-free dark chocolate, semi-sweet chocolate, or even chop up a bar of regular or vegan white chocolate.

🔪 How To Make

It is so easy to make red velvet cookies using cake mix! I follow these simple steps to create a batch of these delicious treats.

Preheat Oven, Mix Ingredients: I preheat the oven to 360 degrees F (180 degrees C) and line a baking tray with parchment paper for later use. Then I combine all my ingredients in a large mixing bowl.

Combine: I stir the cake mix cookie dough by hand until it is well combined. I could use a stand mixer, but I find it is not necessary.

Form the Cookies: I use an ice cream scoop or cookie scoop to form tablespoon-sized mounds of dough and place them on my prepared baking sheet.

Bake Cookies, Cool Cookies: I place my cookie sheet in the oven and bake the cookies for about 10 minutes. After baking, I remove them and let them cool on a wire rack. I enjoy these homemade red velvet cake mix cookies fresh from the kitchen!

📖 Variations

Here are some delicious and fun ways I like to switch up this easy red velvet cookies recipe: 

Lemon Zest Cookies: I swap the red velvet mix for a lemon cake mix to make tangy, zesty cookies. I like to sprinkle 1 tablespoon of granulated sugar on top before baking for a sweet crunch.

Chocolate Coconut Cookies: I use a German chocolate cake mix instead of red velvet and add 1/2 cup of shredded coconut. I also replace the white chocolate chips with dark chocolate chips for a rich, chocolatey flavor.

Cream Cheese Cookies: I spread 2 tablespoons of cream cheese frosting on cooled red velvet cookies. The creamy, tangy frosting pairs perfectly with the rich cookie for an indulgent treat.

🍽 Serving Suggestions

I like to enjoy these red velvet cake mix cookies for brunch with a hearty bowl of strawberries and cream oatmeal or a frozen berry smoothie without yogurt. I love how the cookies add a sweet, soft bite alongside the fresh fruit flavors and creamy texture of the oatmeal or smoothie. 

For a snack, I pair these cookies with a cup of oatmilk hot chocolate or fresh fruits like apples and bananas. I also make a simple dessert when served alongside a scoop of vanilla ice cream or a vegan mug cake for a quick, indulgent treat.

🧊 Storage Directions

Refrigeration: After enjoying these light and fudgy red velvet cake mix cookies, I store any leftovers in an airtight container. I keep them at room temperature for 2 to 3 days or in the refrigerator for up to 1 week to maintain their taste and texture.

Freezing: I do not freeze these cookies because their delicate texture and the white chocolate chips do not hold up well. Thawing can make them soggy and lose their fudginess.

Reheating: If my cookies have been refrigerated, I let them come to room temperature before serving. If I want them slightly warm, I microwave them for a few seconds, being careful not to overheat and melt the white chocolate chips.

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