Red Velvet Chocolate Chip Cake Mix Cookies Recipe

Three words: Cake mix cookies.

Yes, you read that correctly. Yes, you can use any type of red velvet cake mix. And yes, these will be the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips. So preheat your oven, make sure the milk is ice-cold, and read on for this quick and easy cookie recipe that marries red velvet cake flavor with chocolate chip cookie perfection.

Red Velvet Chocolate Chip Cake Mix Cookies Recipe

The real trick to ensuring cake mix cookies maintain their soft and chewy texture is the same technique I use for my top-rated Secret Ingredient Chocolate Chip Cookies: You must chill the dough. A quick burst of cool air allows the ingredients to cozy up to one another and work their magic. So don’t skip that crucial step!

Aside from refrigerating the dough, these cookies couldn’t be easier to make, requiring only four ingredients to make. And just imagine the endless flavor combinations with other cake mixes. Let the countdown to German Chocolate Cake Mix Cookies begin!

Red Velvet Chocolate Chip Cake Mix Cookies Recipe

Red Velvet Chocolate Chip Cake Mix Cookies Recipe

Red Velvet Chocolate Chip Cake Mix Cookies Recipe

Red Velvet Chocolate Chip Cake Mix Cookies Recipe

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Dessert

Red Velvet Chocolate Chip Cake Mix Cookies

Three words: Cake mix cookies. Yes, you read that correctly. Yes, you can use any type of red velvet cake mix. And yes, these will be the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips. So preheat your oven, make sure the milk is ice-cold, and get ready for this quick and easy cookie recipe that marries red velvet cake flavor with chocolate chip cookie perfection.
4.91 from 10 votes
Red Velvet Chocolate Chip Cake Mix Cookies Recipe
Prep Time 1 hr
Cook Time 13 mins
Total Time 1 hr 13 mins
Servings 18 cookies

Ingredients 

  • 1 (15.25-oz.) box red velvet cake mix (See Kelly’s Note)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups white chocolate chips

Instructions 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, oil and eggs until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes.
  • When ready to bake, scoop out about 2 tablespoons of dough and roll it into a ball. Arrange the cookie dough balls on the baking sheet, spacing them at least 2 inches apart. Bake the cookies for 10 to 13 minutes or until they’re slightly crisped around the edges and still soft in the center. (The cookies will puff up slightly while baking but then settle as they cool. All ovens vary in temperature, so check the cookies at 12 minutes then continue baking if needed.)
  • Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely. Repeat the baking process with the remaining dough, allowing the baking sheet to cool completely between each batch.

Kelly’s Note:

  • Any brand of red velvet boxed cake mix will work as long as it weighs 15.25 ounces. I prefer the cake mixes that include pudding in the mix, as the resulting cookies are even softer and chewier in texture.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 229kcal, Carbohydrates: 24g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 20mg, Sodium: 216mg, Potassium: 121mg, Sugar: 16g, Vitamin A: 30IU, Vitamin C: 0.1mg, Calcium: 64mg, Iron: 1.2mg

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Comments

  1. Hi Kelly,
    I just made the cookies today and they taste great. But the batter was very difficult to mix.
    The ingredients did not want to blend, and the batter itself was extremely sticky. It all clogged up in the beaters and I had to constantly raise the beaters up to release the batter. Then little splatters of batter went all over the place. When it was finally mixed it was so sticky and I couldn’t get it off the beaters and spatula. And I don’t know how you rolled it into balls. It stuck to itself and my hands so I just spooned them out. The cookies are good but what did I do wrong?

    1. Hi Mary! There are a couple of factors that may have attributed to this, such as the ingredients being too warm or there wasn’t enough flour (read: the boxed cake mix was less than 15.25-oz.). Chilling the dough thoroughly will help make it easier to scoop it.

  2. 5 stars
    Cake mix cookies have become a quick go to in our house and this version is the bomb. Great in red color and the white chocolate chips give the right pop of sweetness. We love them!

  3. I’ve made it but the cookies were flat I don’t know what could have happened.. they tasted very nice though but they were not as chunky as the photo… can i use butter instead of the oik? If i will no so how much butter will i use in substitution of the 1/2 cup of veg oil?

    1. Hi Paula! As noted in the recipe above, you’ll want to scoop out about 2 tablespoons of dough to roll into a ball.

    1. Hi Rosaline! They’ll stay fresh for about 5 days when stored in an airtight container at room temp.

  4. 5 stars
    I’ve made these 3 – 4 times in the past and they’ve been SUCH a huge hit! These are a great go-to when you’re looking for a red-colored dessert.

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