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.
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!
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- 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
- 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.
- 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.
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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.
I’ve made it today and left in the freezer for a lit bit and it was easier to slice. It’s delicious soft in the center and crunch on sides.
The box of cake here in Australia is much smaller so I used 1 egg and 1/3 cup oil it worked perfectly.
I’m so glad you enjoyed the recipe!
Which cookbook has the fed velvet cookie recipe?
Hi Ellie! You can find the recipe for the cookies above. My cookbook, The Secret Ingredient Cookbook, features 125 brand-new family-friendly recipes. Here’s the Amazon link in case you’re interested in purchasing a copy: https://www.amazon.com/Secret-Ingredient-Cookbook-Family-Friendly-Surprisingly/dp/0358353971/ :)
I ran right out after seeing Rachel Ray this week and made them … lol my husband was like, “I thought we were on a diet??” … they are super fast, easy and delicious (and I agree w the comment below that batter was very thick / hard to mix w mixer but chilling really helped) Agree w Maria that hand mixing may be best. It is an epiphany to not have to soften butter and measure ingredients!
BUT… did I read the guesstimated nutritional info correctly? 229 calories PER cookie? So the 4 cookies I scarfed down immediately after making them was almost 1000 calories?
Thanks so much for tuning in to the Rachael Ray segment, Dee! The calories depends on the brand of cake mix you use and the cookie size, so it’s just an estimate :)
I have purchase her cooking bookbook today by Amazon.
How I can get the recipe for the Cockie candy cone recipe and the Christmas tree
Thank you kindly
Hi Judith! Here’s the link to all of my Christmas Recipes: https://www.justataste.com/christmas-recipes/ :)
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?
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.
I chilled it overnight. I’m almost positive the mix was 15.25 oz, but will check again. I made a double recipe; could that have caused a problem?
Hi Mary – What issue did you have with the recipe?
Hello Kelly, I love making this cookie recipe for my family, as they are so delicious and so easy to make! My one recommendation is to not use an electric mixer at all – just hand mix with a spatula; that way nothing will stick or splatter. It’s not hard to stir by hand. Thanks for the great recipe.
Thanks for your tip, Maria! I’m thrilled you’ve been enjoying the recipe!
They’re great !! Thanks for the recipe :)
You’re so welcome, Annie! I’m thrilled you enjoyed the recipe!
Red velvet cake mix cookies are awesome thank you for the recipe
You are so welcome, Tommy! I’m thrilled you enjoyed the recipe!
Can this be done with any cake mix?
Hi there! I’ve only made this particular recipe with a red velvet-flavored cake mix.
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!
I’m so thrilled you’ve been enjoying the recipe, Nicholas!
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?
Hi there! I’ve never tried that substitution so I’m not certain.
What size balls for this cookie? I I have pampered chef small & med scout?
Hi Paula! As noted in the recipe above, you’ll want to scoop out about 2 tablespoons of dough to roll into a ball.
May I know how long can this cookie last? Can this cookie be made for selling?
Hi Rosaline! They’ll stay fresh for about 5 days when stored in an airtight container at room temp.
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.
Woohoo! I’m so thrilled you’re enjoying the recipe, Amanda!
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