Quick and easy red velvet cookies recipe with cake mix, homemade with 5 simple ingredients. Soft and chewy and loaded with white chocolate chips.
These classic cookies are perfect for Valentine's Day, Mother's Day or even Christmas. They are so vibrant and red, just like these Red Velvet Cupcakes, Red Velvet Truffles and this Moist Red Velvet Cake and even these Red Velvet Crinkle Cookie (Crinkles). These cookies are thick, soft, chewy and truly the best! You can obviously make them from scratch but this doctored cake mix recipe is much easier and tastes just as good, if not better, with less work and mess.
Table of contents
How to make easy red velvet cookies recipe with cake mix?
- Mix together- Mix in eggs and oil. Then, cake mix.
- Stir in- White chocolate chips.
- Chill dough.
- Form balls- Roll in granulated sugar (optional).
- Bake- Enjoy.
Variations for red cookies
Stir in semisweet chocolate chips- For a different flavor although I think they taste best with white chocolate chips.
Add chopped nuts- Such as pecans, walnuts, macadamia, or peanuts.
Add mini marshmallows- For more texture and sweetness.
Dip them- Once the cookies cool down completely, dip them in melted chocolate and toss some red sprinkles to make them more festive, especially for Valentine's Day.
Drizzle melted white chocolate- On top of the cookies.
Christmas version- You can also dip cookies in melted white chocolate and toss chopped candy canes, making them perfect for Christmas parties and cookie exchange.
Use another cake mix- Instead of red velvet cake mix, any other flavor of cake mix can be used.
Make stuffed cookies- Stuff each cookie with a Rolo candy or caramel or chocolate Kisses. These cookies would be bigger and the recipe would yield about 10-12 big cookies.
Try something else to roll them in- Instead of rolling cookie dough balls in granulated sugar, you can roll them in powdered sugar for a snowball effect or even roll them in sprinkles.
Add extracts- Such as vanilla or almond for more flavor.
Add espresso powder- Add 1 tbsp. instant espresso powder for a coffee flavored version.
Tips and techniques for red velvet chocolate chip cookies
You must chill the dough- To make it easier to handle or else the cookie dough would be too sticky to form balls and cookies will also end up spreading while baking.
Don't over-mix the dough- Because that alters the texture and makes tough cookies.
The brand of cake mix does not matter- I have tested this recipe with pillsbury, Betty Crocker and Duncan Hines and it worked well with all three.
Don’t replace oil with butter- Because butter makes the cookies too dense.
Rolling in sugar is optional- However, I recommend it since it gives these cookies a wonderful crunchy exterior but soft and chewy center.
You can roll smaller cookie balls- Then, this recipe would yield about 24-25 cookies.
Freeze unbaked cookie dough balls- For up to 1 month in sealed freezer bags to bake and enjoy later.
Baked cookies can also be frozen- In sealed freezer bags, if they were not rolled in sugar. Let them thaw at room temperature.
Why are my cookies hard? This is often a result of over-baking. Bake them until the sides are firm and not longer. Hard cookies will also occur because of over-mixing the dough. Avoid this by mixing until just combined.
Line the tray with parchment paper- This prevents the cookies from sticking to the baking tray.
For better aesthetics- As soon as you remove cookies from the oven, push a few chocolate chips on top, before they cool down.
Storage of homemade cookies
Refrigerate- In a sealed container for up to 5 days.
Freeze- In a sealed container for up to 1 month.
Room temperature- Store in a cookie jar for up to 3 days.
More doctored cake mix cookies
- Chocolate Cake Mix Cookies
- Mexican Hot Chocolate Cookies (With Cake Mix)
- Cotton Candy Cookies (With Cake Mix)
- Easy Heart Cookies (With Cake Mix)
- Chocolate M&M Cookies
- Cake Mix Cookie Bars
- Chocolate Cherry Cookies/ Black Forest Cookies (With Cake Mix)
Red Velvet Cookies (With Cake Mix)
- In a large mixing bowl, add oil and eggs and mix until fluffy.
- Add cake mix and mix until just combined.
- Stir in chocolate chips.
- Chill dough for 20-30 minutes to make it easier to handle.
- Scoop out small portions of the dough and form small balls.
- Optional: Roll balls in sugar.
- Place them on a cookie tray, lined with parchment paper.
- Bake at 350 degrees for 10-12 minutes or until edges are firm but center is slightly soft.
- As soon as you remove cookies from the oven, push a few chocolate chips on top, before they cool down, for a nicer appearance. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Until next time, tata my lovelies!