These Red Velvet Cake Mix Cookies are soft, chewy, and studded with white chocolate chips. With only four ingredients, they’re an easy, fail-proof treat—perfect for Christmas, Valentine’s Day, or any time you want a quick cookie fix.
**This post was first published November 12, 2018 and updated January 30, 2020 with new recipe tips and photos**
I’ve baked many red velvet desserts, but this cake mix cookie version is the quickest and most dependable. You can mix, scoop, and bake a batch in under 30 minutes using just four ingredients. The cookies come out soft and chewy with a slightly gooey center and plenty of white chocolate chips for sweetness.
If you prefer baking from scratch, red velvet cookies can be made that way too, but when time is short or you want a simpler option, these cake mix cookies are ideal.
Red Velvet Cookies with Cake Mix
Ingredients you’ll need:
- 2/3 cup unsalted butter, melted (measure before melting)
- 2 large eggs
- 1 18 oz box red velvet cake mix (see note below if using 15 oz)
- 3/4 cup white chocolate chips (or your preferred chips)
I tested the recipe with oil, but melted butter gives a more traditional cookie texture—chewy, slightly crisp at the edges, and tender inside. You won’t prepare the cake mix according to the box. Instead, follow these steps:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat together the melted butter, cake mix, and eggs until smooth.
- If you want a brighter red color, stir in a few drops of red food coloring at this stage.
- Fold in the white chocolate chips, reserving a few tablespoons to press on top of each cookie before baking.
- Scoop the dough into 1 to 1.5 tablespoon-sized balls (a cookie scoop works well) and place them about 2 inches apart on the lined sheets.
- Optionally press a few extra chips onto the tops, then bake for 8–11 minutes, or until the tops look set but not overbaked.
- Let cookies cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
The dough will feel shinier and different than traditional cookie dough—that’s normal. When baked, aim for set tops; pulling them out while slightly underbaked keeps the cookies soft and chewy. If your dough spreads too much while baking, chill it in the refrigerator for 15–30 minutes before baking to firm it up.
A note about cake mix: In the U.S. and Canada, cake mixes commonly come in 15 oz or 18 oz boxes. For a 15 oz box, use 1/2 cup (or as the recipe notes suggest, 1/3 cup) melted butter; for an 18 oz box use 2/3 cup melted butter. Choose a brand you like—the weight listed should refer to the cake mix only (not any included frosting).
Pro tip: A couple of drops of red food coloring brightens the cookie color if your cake mix shade is muted. I often add a little coloring for more vivid red cookies.
These red velvet cake mix cookies are quick, forgiving, and delicious. Below is the recipe card and details for baking, storage, and notes.
Red Velvet Cake Mix Cookies
Ingredients
- 1 18 oz box red velvet cake mix*
- 2/3 cup unsalted butter, melted
- 2 large eggs
- a few drops red food coloring, optional*
- 3/4 cup white chocolate chips
Instructions
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Preheat the oven to 350°F and line 2 cookie sheets with parchment paper or baking mats.
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In a large bowl, beat together the cake mix, melted butter, and eggs until smooth.
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Optionally, beat in a few drops of red food coloring for a more vivid color.
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Fold in the white chocolate chips, reserving a few to place on top of each cookie.
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Form dough into balls about 1–1.5 tablespoons in size and place 2 inches apart on the lined sheet. Use a cookie scoop if you have one.
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Optionally press a few extra chips on top of each cookie.
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Bake for 8–11 minutes, or until the tops look set.
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Cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Do not prepare the cake mix according to the box directions—use only the mix, not the oil or water instructions.
- If your cake mix box is 15 oz, reduce melted butter slightly (see ingredient notes above).
- Adding red food coloring will make the cookies more vivid; it’s optional.
- Recipe yields about 34 cookies; nutrition info (if shown) is per cookie.
- Storage & make-ahead: Store cooled cookies in an airtight container at room temperature for up to 4 days. Baked cookies can be frozen for up to 2 months and thawed in the fridge overnight. I don’t recommend freezing the raw dough for this recipe.
Nutrition
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