These Red Velvet Cake Mix Cookies are soft, chewy & filled with white chocolate chips. There’s only 4 ingredients and they’re the perfect easy red velvet cookie for Christmas or Valentine’s!
**This post was first published November 12, 2018 and updated January 30, 2020 with new recipe tips and photos**
I’ve made a lot of red velvet recipes – but today I’m making the easiest, most fail-proof recipe ever – red velvet cake mix cookies. You can make a batch in under 30 minutes and you only need 4 ingredients. They turn out soft, chewy, and a little gooey with a delicious red velvet flavor and tons of chocolate chips.
I love making red velvet cookies from scratch, but when you’re short on time, or just feel like a lazier recipe – these are the perfect alternative.
Red Velvet Cookies with Cake Mix
For this recipe, you’ll need:
- 2/3 cup unsalted butter (melted). Always measure the butter first, then melt it.
- 2 large eggs
- one 18 oz box red velvet cake mix
- and 3/4 cup white chocolate chips – or whatever variety you prefer.
I tried the recipe using oil too, but I found the texture was better and more “cookie-like” using melted butter. You won’t prepare the cake mix according to the box, instead, here’s what to do:
- In a large bowl beat together the melted butter, cake mix and eggs.
- Stir in the chocolate chips.
- Scoop the batter into balls (I like to use a cookie scoop), and place 2 inches apart on a lined cookie sheet.
- Place a few extra chocolate chips on the top of each cookie, then bake in the preheated oven at 350F for 8-10 minutes.
The dough will definitely feel a little different than normal cookie dough and look quite shiny. Don’t worry, that’s expected.
When they’re done baking the tops should look just set, but you don’t want to bake them much longer than that or they won’t be as soft. If you find that your cookies spread too thin, just pop the dough in the fridge for 15-30 minutes before baking
A Note About Cake Mix: In the United States and Canada, some boxes of cake mix are 15oz and some are 18oz. If your box is 15oz, use 1/2 cup melted butter. If the box is 18oz, use 2/3 cups of melted butter. All other ingredients will be the same. My only recommendation is to choose a brand that you enjoy and have had before. The weight should be 15-18 oz for the cake mix part only (not the icing/frosting if that’s included in your box).
Pro Tip: Add in a couple drops of red food coloring to the cookie dough before stirring in the chocolate chips. Some brands are more vibrant in color than others, so I typically add in a little food coloring to make my cookies a brighter red color.
These red velvet cookies are soft, chewy & seriously easy to make. For more red velvet recipes, try these other favorites:
- Red Velvet Cookies with Cream Cheese Frosting
- Red Velvet Sandwich Cookies
- Red Velvet Chocolate Chip Cookies from scratch
- Red Velvet Cake
- Red Velvet Cupcakes
Red Velvet Cake Mix Cookies
- 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
- Preheat the oven to 350F degrees & line 2 cookie sheets with parchment paper or baking mats.
- In a large bowl, beat together the cake mix, melted butter & eggs until smooth.
- Optionally, beat in the food coloring for a more vivid red color.
- Mix in the chocolate chips. I like to reserve a couple tablespoons for placing on top of each cookie.
- Form into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. I use a cookie scoop for this.
- Optionally dot the top of each cookie with a few extra chocolate chips.
- Bake for 8-11 minutes, or until the tops look set.
- Cool for 10 minutes, then transfer to a wire rack to continue cooling.
- Do not prepare the cake mix as directed on the box.
- If your box of cake mix is 15oz, I recommend using 1/3 cup melted butter instead.
- Using red food coloring will give the cookies a more vivid red color. I used a few drops of red food coloring for the cookies photographed.
- Nutrition information is based off of 1 cookie, with the recipe yielding 34 cookies total.
- Storage & Makeahead Details: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months. Thaw in the fridge overnight. I do not recommend freezing the cookie dough for this recipe.