Description
Make soft and chewy red velvet cookies using a boxed cake mix. This quick recipe delivers vibrant red, bakery-style cookies with minimal effort, perfect for holidays or a fast sweet treat.
Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup white chocolate chips (optional, for white chocolate red velvet cookies)
- 1/2 cup powdered sugar (for rolling, optional crinkle effect)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine the entire box of red velvet cake mix, the two eggs, and the vegetable oil. Mix with a spoon or electric mixer until just combined into a thick dough. Do not overmix.
- If using, gently fold in the white chocolate chips.
- If you want a crinkle effect, place the powdered sugar in a shallow dish.
- Scoop the dough into rounded tablespoons. Roll each ball lightly in the powdered sugar (if using) to coat, or leave plain for a smoother top.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft. These are the key to chewy cake mix cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker, bakery-style cake mix cookies, you can chill the dough for 30 minutes before scooping.
- If you prefer a richer cookie texture, substitute the vegetable oil with 1/2 cup of melted butter.
- These cookies are excellent for Valentine’s Day cookies easy or Christmas red velvet desserts.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg