Red Velvet Cake Mix Cookies
Well, Who Doesn’t Love a Shortcut—Red Velvet Cake Mix Cookies!
Let me just tell you, if you’ve ever stared down a box of cake mix and thought: “Eh, it’s just for cake,” you’re about to eat your words (and some cookies, too). I still giggle a little when I remember the first time I made these red velvet cookies. My cousin Bree said, “Are you sure you didn’t just bake small cakes and call ’em cookies?” And you know, she was kind of right. They’re cake-like in the best way—chewy outside, soft-fudgy inside. Oh, and miles easier than those fussy scratch recipes. This one’s a regular at my house, especially for quick bakes before movie night—I swear it becomes a group project by the end! (It probably shouldn’t, but that’s half the fun I guess.)
Why You’ll Love These (Besides the Fact They’re Red & Cute)
I make these when I don’t want to scrub six bowls after baking, or if someone texts “Coming over in 20, bring dessert?” My family goes wild for them, maybe because they’re almost like having a cookie and a piece of cake at the same time, which is nobody’s worst day. (Hey, it keeps them off my back about forgetting to bake that three-layer showstopper.) Sometimes they come out flatter, and I used to panic—turns out, it’s just as delicious. Plus, fewer things in life are as satisfying as smashing out cookies in under half an hour, especially if you’ve had one of those Mondays.
Things You’ll Need to Get Started (a.k.a. the not-so-fancy shopping list)
- 1 standard box Red Velvet cake mix (any brand does fine—my grandmother swears by Duncan Hines; honestly, I grab what’s on sale)
- 2 large eggs (room temp is better but don’t sweat it if you forget)
- 1/3 cup vegetable oil (sometimes I’ll sub in melted butter; gives a little richer flavor but it’s not night-and-day different)
- 1 cup white chocolate chips (or, semi-sweet in a pinch; once I even tossed in peanut butter chips—yum but not exactly classic!)
- A splash of vanilla extract if you’re feeling fancy (optional, but, well, I like it)
Ready? Here’s How It Goes (With My Occasional Tangent…)
- Get your oven going—preheat to 350°F (I know, obvious, but I forget half the time and have to wait.)
- Mix up the dough: Dump that cake mix into a bowl. Crack in eggs and drizzle in the oil. I toss in vanilla here, too, if I remember. Stir together—don’t be freaked if it’s thick and sticky. This is where I usually sneak a little taste. (Yes, I know, but I live dangerously).
- Chip time! Fold in about a cup of chocolate chips (if it feels right, toss a few more on top after scooping). Sometimes I skip measuring and just add a ‘handful’ or so.
- Gloopy scooping: Drop heaping spoonfuls (like a rounded tablespoon’s worth) onto a lined baking tray. If you don’t have parchment, cooking spray works in a pinch—just don’t tell my mom I said that.
- Bake for 9-11 minutes. But here’s the trick—not a second longer! They’re supposed to look underbaked in the middle when you pull them. They’ll set up as they cool (trust me, I learned this the hard way).
- Let ’em chill out on the tray for a few mins or they’ll fall apart. After that, move to a rack (or straight to a plate if you’re not feeling extra fancy).
Things I Learned the Hard Way (& a Secret or Two)
- If your dough’s super sticky, a quick chill in the fridge helps. Or just coat your spoon (or hands) in a bit of oil.
- Ended up with super flat cookies? Prob your oven’s too hot (or, honestly, sometimes it just happens and nobody complains).
- I think these taste even better the next day, but then… I rarely get the chance to test that theory.
If You’re Feeling Experimental (Some Worked, Some… Not So Much)
- Once I tried adding a swirl of cream cheese straight into the dough. Too messy. Next time, I dolloped it on top—much better!
- Chopped pecans or walnuts—decent, but folks at my house are divided.
- Swapped out white chips for dark chocolate once. Honestly, that’s a keeper in my book.
- I did try making these as giant cookies once. Not recommended; the middles stayed gooey, but not in a good way.
Equipment? Yeah, but Improv Works Too
- Mixing bowl
- Sturdy spoon or spatula (I use a wooden spoon, but a butter knife does the job in a pinch)
- Measuring cups (methinks you can eyeball the oil and chips if you’re feeling wild)
- Baking sheet—and parchment, if you’ve got it (tinfoil works too, but maybe not ideal)
Honestly, once I made these with just my hands and a soup spoon at a friend’s place. Came out splendid, but I did have red fingers for a day.
How To Store (But Will They Last?)
Okay, you can keep them in an airtight tin for 2-3 days, at least in theory. In practice, they rarely last overnight in our house. If you’ve got more self-control, kudos. And if you want to keep ‘em soft, toss in half a slice of bread—learned that from my great-aunt Val (who knew all the tricks, except for portion control).
What to Serve With Them (Or Just Eat ‘Em All Solo, No Judgement)
I’ve put these out with a scoop of vanilla ice cream (makes ‘em into a proper dessert—my brother says it’s a must). Sometimes we sandwich two with a smear of cream cheese frosting for birthdays. But sometimes, honestly, I just grab one with my morning coffee and call it breakfast. No shame in that game!
Stuff I Learned the Hard Way: A Few Pro Tips
- Don’t overbake—seriously. Once I tried to get them “extra done” so they’d be firmer for a picnic. Nope, just ended up dry and sad. Not worth it.
- If making ahead, store the dough (unbaked) in the fridge for up to a day; it makes the baking go even quicker. Actually, it’s better chilled, too.
- Oh! And if you use melted butter instead of oil, don’t skip letting it cool or you’ll have a weirdly greasy dough—lesson learned.
FAQ From My Chatty Neighbors & Relatives
- “Can I use any cake mix flavor?”
Definitely, and I’ve tried chocolate and lemon. Just don’t call ’em red velvet then. Ha! - “Do I have to use eggs?”
Hmm, I haven’t tried it with flax eggs, but my vegan neighbor says it worked. Cookies came out softer, she said. - “Can you freeze these?”
Sure thing—freezer bag, squeeze the air out. They thaw quick. But, honestly, in our house, freezing is wishful thinking. - “Why do mine come out so puffy sometimes?”
Maybe less oil or a smaller egg? Sometimes it’s just the mix, or I’ve found humidity does funny things (Texas problems).
Oh, and if you’re wondering about the red stains on your hands: battle scars, friend. Wear ‘em with pride. Actually, you can usually scrub them off with some lemon juice (or just wait a day, if you’re lazy like me).
Ingredients
- 1 box (15.25 oz) red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup chopped pecans (optional)
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, vanilla extract, and salt. Mix until well combined and a thick dough forms.
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3Fold in the white chocolate chips and chopped pecans (if using) until evenly distributed.
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4Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
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5Bake for 10-12 minutes or until the edges are set but the centers are still soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
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6Dust cooled cookies with powdered sugar if desired before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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