There’s something about red velvet that just feels like Valentine’s Day. Maybe it’s the color, maybe it’s the hint of cocoa but these Best Red Velvet Cake Mix Cookies bring that soft, chewy magic to your kitchen in just 15 minutes. With only a few ingredients and five minutes of prep, you’ll have bakery-style cookies that look beautiful and taste even better.
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Why You’ll Love These Red Velvet Cake Mix Cookies
These cookies bake up soft, fudgy, and a little gooey in the center. Their deep red color and creamy chocolate flavor make them perfect for gifting or sharing. You’ll only need one bowl and a boxed cake mix, so cleanup stays simple. They’re ideal for Valentine’s parties, classroom treats, or when you want to bake something sweet and quick.
Ingredients You’ll Need
You’ll start with one box of red velvet cake mix, like Betty Crocker’s Super Moist blend. Add ⅓ cup oil any light olive, canola, or vegetable oil works. Mix in two eggs for structure and chewiness. Then fold in white chocolate chips and mini semi-sweet chips for that perfect balance of creamy sweetness and deep cocoa flavor. The mix of both chip types gives every bite a rich texture and layered taste.
How to Make the Best Red Velvet Cake Mix Cookies
Step-by-Step Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper. Combine the cake mix, oil, and eggs using an electric hand mixer until the dough comes together. Fold in both chocolate chips, then cover and chill the dough for at least 30 minutes (this helps control spreading and gives a better chewy texture).
Scoop about two tablespoons of dough per cookie, roll into smooth balls, and place them two inches apart. For that bakery look, press a few extra white chocolate chips on top. Bake for 8–10 minutes, just until the centers look slightly soft. Let the cookies cool on the sheet for 5 minutes before moving to a rack. They’ll firm up as they rest.
Helpful Tips for Perfect Cookies
Always chill your dough it’s the secret to chewy cookies that hold their shape. Using parchment paper ensures even baking and easy removal. A cookie scoop helps you portion quickly and evenly. For a festive touch, add a few chocolate chips on top before baking; it gives your cookies that “fresh from the bakery” look.
Easy Variations and Flavor Ideas
You can easily change these cookies to fit any season. Add peppermint chips for a cool winter twist or toss in festive sprinkles for a Valentine’s sparkle. Mix in M&Ms or chopped candy bars for a richer flavor. You can even drizzle or dip the cookies in cream cheese glaze for a classic red velvet pairing. Each small change keeps the cookies fun and customizable for every occasion.
Substitutions You Can Use
If you’re out of olive oil, use canola or vegetable oil instead. You can also swap the chocolate chips for milk chocolate or dark chunks, depending on your taste. These small adjustments won’t change the texture, so the recipe stays dependable every time.
Storage and Freezing Guide
Once cooled, store your cookies in an airtight container at room temperature for up to a week. To freeze the dough, shape it into balls and store in a freezer bag for up to 3 months. When baking from frozen, simply add an extra 1–2 minutes to the bake time. Baked cookies also freeze beautifully for about 1 month. Thaw them at room temperature or microwave for a few seconds to bring back that fresh-baked softness.
Frequently Asked Questions
Can you turn boxed cake mix into cookies?
Yes! That’s exactly what this recipe does. The cake mix already has the perfect blend of flour, cocoa, and sugar, so with just oil and eggs, it transforms into soft, chewy cookie dough.
Which flavors go well with red velvet cake?
Red velvet pairs well with cream cheese, vanilla, white chocolate, or dark chocolate. Even a touch of peppermint or espresso deepens the flavor beautifully.
What is the best filling for red velvet cookies?
A cream cheese frosting or a simple vanilla buttercream makes a great filling if you want to sandwich two cookies together.
How to turn cake mix into edible cookie dough?
Skip the eggs and use milk instead until the dough reaches a creamy, scoopable texture. Just make sure the flour in your mix is heat-treated first for safe snacking.
More Such Recipes
- Chewy Chocolate Chip Cookies for a Classic Valentine’s Treat
- Soft Gingerbread Cookies Perfect for Winter Baking
- Apple Pie Bites for a Romantic Dessert Twist
- Easy Crescent Roll Apple Turnovers for Sweet Celebrations
- Pumpkin Cheesecake Cookies That Melt in Your Mouth
- Chocolate Pumpkin Cupcakes for a Cozy Valentine’s Dessert
- Caramel Apple Cheesecake Bars for a Decadent Finish
Conclusion
These Best Red Velvet Cake Mix Cookies are proof that baking doesn’t have to be complicated. In just 15 minutes, you can create something soft, chewy, and perfectly festive. They’re quick to make, easy to customize, and sure to impress anyone who takes a bite. Whether you’re baking for Valentine’s Day or just because, this recipe brings simple joy from one home kitchen to another.
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Best Red Velvet Cake Mix Cookies | Easy & Delicious Treat
- Total Time: 13–15 minutes
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy, and perfectly festive, these Best Red Velvet Cake Mix Cookies come together in just 15 minutes with simple ingredients. Great for Valentine’s Day, parties, or any sweet craving.
Ingredients
1 box red velvet cake mix (e.g., Betty Crocker Delights Super Moist)
⅓ cup oil (extra light olive oil, canola, or vegetable oil)
2 eggs
½ cup white chocolate chips
½ cup mini semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mix cake mix, oil, and eggs with an electric hand mixer until combined.
3. Fold in white and semi-sweet chocolate chips.
4. Cover and refrigerate dough for 30–60 minutes.
5. Scoop about 2 tablespoons of dough, roll into balls, and place on baking sheet spaced 2 inches apart.
6. Optionally press 2–3 white chocolate chips on top of each.
7. Bake for 8–10 minutes until edges are set but centers look soft.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
9. Serve warm or cooled.
Notes
Store cookies in an airtight container at room temperature for up to 1 week.
To freeze, place unbaked dough balls in freezer for up to 3 months, or freeze baked cookies for up to 1 month.
Bake frozen dough with 1–2 extra minutes.
Thaw baked cookies at room temperature or microwave for 10–15 seconds before serving.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided