Easy 15-Minute Red Velvet Cake Mix Cookies with White Chocolate Chips: Your New Favorite Quick Dessert!
Imagine sinking your teeth into a perfectly soft and chewy cookie, bursting with rich red velvet flavor and delightful pockets of creamy white chocolate. Now, imagine achieving that blissful experience in just 15 minutes, using only 5 simple ingredients! These Red Velvet Cake Mix Cookies with White Chocolate Chips are not just a treat; they’re a culinary revelation for anyone who loves homemade cookies but is short on time.
While I absolutely adore the process of baking from scratch, there are countless moments when a quick and effortless cookie recipe is exactly what I need. Whether it’s for an unexpected guest, a sudden craving, or simply a busy weeknight, these cake mix cookies are my ultimate secret weapon in the kitchen.
Cake mix cookies, much like this vibrant red velvet version, represent one of my favorite baking shortcuts. They deliver warm, freshly baked cookies in mere minutes with minimal effort and just a handful of pantry staples. This is precisely why I always ensure my pantry is well-stocked with a variety of cake mixes, ready for any impromptu baking adventure.
Similar to our popular lemon cake mix cookies and delightful funfetti cake mix cookies, these red velvet treats are bursting with incredible flavor. They consistently turn out perfectly soft, wonderfully chewy, and utterly delicious every single time. They strike a perfect balance, tasting like a delightful cross between a rich red velvet cake and a classic chocolate chip cookie. Simply irresistible!
Why Choose Cake Mix for Cookies? The Ultimate Baking Hack
You might be wondering why a cake mix makes such fantastic cookies. The answer lies in its perfectly balanced dry ingredients. Cake mixes are designed for consistency, containing all the flour, sugar, leavening agents, and sometimes even flavorings in just the right proportions. This takes all the guesswork out of measuring and mixing, allowing you to create bakery-quality cookies with incredible ease. It’s a brilliant way to save time without compromising on taste or texture, making it ideal for beginner bakers and seasoned pros alike who need a quick dessert fix.
The Irresistible Allure of Red Velvet and White Chocolate
There’s something truly special about the combination of red velvet and white chocolate. The subtle cocoa notes of the red velvet, often enhanced by a hint of tanginess, pair exquisitely with the sweet, creamy richness of white chocolate chips. The vibrant red color of these cookies also makes them visually stunning, perfect for festive occasions like Christmas, Valentine’s Day, or any time you want to add a pop of color to your dessert spread. The contrast in flavor and color creates an elegant yet comforting treat that’s sure to impress.
Ingredients You’ll Need
Gathering your ingredients is the first step to these delightful cookies. You will need just five simple items:
- Red Velvet Cake Mix: I typically use Betty Crocker Super Moist Red Velvet Cake Mix, and it yields excellent results every time. Most standard 15.25-ounce boxes of red velvet cake mix from any brand should work perfectly. Just double-check the weight to ensure it’s comparable, as slight variations might affect the dough consistency.
- Vegetable Oil: Regular vegetable oil is my go-to for this recipe, contributing to the cookies’ soft and chewy texture. You can also experiment with other mild-flavored oils like avocado oil or light olive oil. The key is to choose an oil that won’t overpower the delicate red velvet and white chocolate flavors.
- Large Eggs: Eggs are crucial for binding the ingredients and adding moisture, contributing to the rich texture of the cookies. Ensure your eggs are at room temperature if possible, as this helps them incorporate more smoothly into the dough.
- Pure Vanilla Extract: A touch of vanilla extract elevates the overall flavor profile, enhancing both the red velvet and white chocolate notes. Don’t skip this ingredient, as it adds a depth of warmth and sweetness.
- White Chocolate Chips: The flavor of white chocolate chips perfectly complements the red velvet, creating a truly harmonious taste. Their creamy texture melts beautifully within the cookie, providing delightful bursts of sweetness. I highly recommend sticking with white chocolate chips for this recipe, as other substitutions might alter the intended flavor balance. You can even use good quality white chocolate chopped into chunks for an extra luxurious touch.
Essential Baking Supplies
Having the right tools makes baking a breeze. Here’s what you’ll need to make these Red Velvet Cake Mix Cookies:
- Measuring cups and spoons: For accurate ingredient measurement.
- Mixing bowls: A large bowl for the dough.
- Mixing spoons or a spatula: To combine the ingredients.
- Parchment paper or silicone baking mats: To prevent sticking and ensure even baking.
- Baking sheets: For baking your cookies.
- Cookie scoop: Highly recommended for uniform cookie size and ease of handling sticky dough.
- Wire cooling rack: For cooling the cookies completely, preventing them from becoming soggy.
Step-by-Step Instructions
Get ready to bake! Here’s how to make these incredibly easy and delicious red velvet cake mix cookies. You can print the full recipe below for your convenience.
Step 1: Prepare Your Oven and Baking Sheets. Begin by preheating your oven to 350° F (175°C). While the oven heats up, line your baking sheets with parchment paper or silicone baking mats. This crucial step prevents your cookies from sticking and helps them bake evenly, ensuring easy cleanup. Set the prepared sheets aside.
Step 2: Combine Wet and Dry Ingredients. In a large mixing bowl, combine the red velvet cake mix, vegetable oil, large eggs, and pure vanilla extract. Use a sturdy spoon or spatula to stir all the ingredients together until a well-combined, thick red batter forms. Be sure to scrape down the sides of the bowl to incorporate all the dry mix. Don’t overmix; just stir until no dry streaks remain.
Step 3: Fold in the White Chocolate Chips. Gently fold the cup of white chocolate chips into the red velvet cookie dough. Distribute them evenly throughout the batter. The folding technique helps maintain the chips’ integrity and prevents the dough from becoming overly dense.
Step 4: Scoop and Shape the Cookies. Using a cookie scoop (approximately 1 to 1.5 tablespoons) is highly recommended for creating uniform cookies. If you don’t have a scoop, you can use your hands to roll the dough into 1-inch balls. Place the dough balls about 2 inches apart on your prepared baking sheet to allow for spreading. For an extra bakery-style touch, gently press a few additional white chocolate chips onto the top of each cookie dough ball before baking.
Step 5: Bake to Perfection and Cool. Bake the cookies for 10-12 minutes. You’ll know they’re done when the edges are lightly set and the centers still look slightly soft – they will firm up as they cool. Overbaking can lead to dry cookies, so keep an eye on them! Once baked, allow the cookies to cool on the baking sheet for 3-5 minutes. This helps them set further before you transfer them carefully to a wire cooling rack to cool completely. Cooling completely is essential for achieving the perfect chewy texture.
Tips for Perfectly Chewy Red Velvet Cookies
- Don’t Overmix the Dough: Once the wet and dry ingredients are mostly combined, stop stirring. Overmixing can develop the gluten in the flour, leading to tougher cookies instead of soft ones.
- Chill the Dough (Optional, but Recommended for Thicker Cookies): If you prefer thicker, less spread-out cookies, refrigerate your cookie dough for at least 30 minutes (or up to 2 hours) before scooping and baking. This helps the fats solidify, preventing excessive spreading.
- Use a Cookie Scoop: A cookie scoop ensures that all your cookies are roughly the same size, which means they’ll bake evenly and be consistently perfect.
- Do Not Overbake: This is perhaps the most important tip for chewy cookies! Remove the cookies from the oven when the edges are set but the centers still look slightly soft. They will continue to cook slightly on the hot baking sheet and firm up as they cool.
- Add Extra White Chocolate Chips on Top: For that beautiful, bakery-style finish, gently press a few extra white chocolate chips into the tops of your scooped cookie dough balls right before baking.
- Cool Completely on a Wire Rack: Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set without becoming soggy from trapped steam.
Serving Suggestions & Variations
These red velvet white chocolate cake mix cookies are incredibly versatile and delightful. Their deep red color naturally makes them a perfect holiday cookie recipe or a charming treat for Valentine’s Day. However, don’t limit yourself to special occasions – we certainly enjoy them all year long!
Consider serving them:
- With a tall glass of cold milk or a warm cup of coffee.
- As a delicious base for an ice cream sandwich with vanilla or cream cheese ice cream.
- Alongside a fresh fruit platter for a delightful dessert spread.
- As a thoughtful homemade gift for friends, family, or neighbors.
Want to experiment with variations? While the white chocolate is highly recommended, you could try:
- Adding a sprinkle of sea salt on top before baking to enhance the flavors.
- Mixing in a handful of chopped nuts like pecans or walnuts for added crunch.
- Drizzling cooled cookies with melted cream cheese frosting for an extra decadent touch.
How to Store Your Cookies
Proper storage ensures your delicious Red Velvet Cake Mix Cookies stay fresh and enjoyable for longer:
At room temperature: Once completely cooled, store these cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper if stacking to prevent sticking.
In the freezer: To extend their freshness, these cookies freeze beautifully. First, allow the baked cookies to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer the cookies to a freezer bag or other freezer-safe container. They can be stored in the freezer for up to 3 months! When you’re ready to enjoy them, simply thaw them at room temperature for an hour or so. You can even warm them slightly in the microwave for a fresh-baked feel.
Freezing raw cookie dough: You can also freeze the raw cookie dough! Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Recipe FAQ
It is normal for cake mix cookie dough to be quite sticky due to the higher sugar content and specific ratios designed for cake. If you’re finding it particularly challenging to work with, a quick solution is to pop your dough into the refrigerator for 30 minutes. This chilling time will help solidify the fats in the oil, making the dough much easier to handle, scoop, and roll into balls.
For short-term storage, keep the baked and completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, these cookies freeze exceptionally well! After they’ve fully cooled, place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag or container. They will keep in the freezer for up to three months. Thaw at room temperature when you’re ready to enjoy them again.
Absolutely! It’s a very simple swap to adapt this recipe for a gluten-free diet. Just use any brand of gluten-free cake mix in place of the regular one. Remember to also carefully read the labels of your white chocolate chips and vanilla extract to ensure they are certified gluten-free, as some additives can contain gluten. While I haven’t personally tested this specific recipe with a gluten-free cake mix, the general principle for cake mix cookies usually holds true, and it should work just the same!
While vegetable oil is recommended for its neutral flavor and contribution to a chewy texture, you can experiment with melted butter. If you opt for butter, use the same amount (½ cup), but ensure it’s melted and slightly cooled before adding it to the mix. Keep in mind that butter may slightly alter the texture and flavor profile, potentially making the cookies a bit richer and possibly spreading more.
Several factors can cause cookies to spread excessively. The most common reasons include: your oven temperature being too low (use an oven thermometer to verify), the dough being too warm (chilling the dough helps immensely), using too much oil, or having greased baking sheets (parchment paper or silicone mats are preferred as they don’t add extra fat). Ensure you measure ingredients accurately and consider chilling your dough if you notice excessive spreading.
More Easy Boxed Cake Mix Recipes
If you love the simplicity and deliciousness of these Red Velvet Cake Mix Cookies, you’re in for a treat! Cake mixes are incredibly versatile and can be transformed into a variety of desserts with minimal effort. Explore some of our other favorite quick and easy recipes using boxed cake mix:
- Jello Poke Cake: A vibrant and moist cake infused with fruity gelatin.
- Pineapple Angel Food Cake: An incredibly light and fluffy dessert with only 2 ingredients!
- Strawberry Cake Mix Cookies: Another fruity twist on the cake mix cookie concept.
- Chocolate Cherry Dump Cake: A decadent, fuss-free dessert requiring just 3 ingredients.
- Chocolate Chip Cake Mix Cookies: A classic favorite, made effortlessly.
- Root Beer Cupcakes: A fun and nostalgic treat with unique flavor.
- Peppermint Patty Cookies: Refreshing and chocolatey, perfect for the holidays.
Red Velvet Cake Mix Cookies
Author: Jaclyn
Ingredients
- 15.25 ounces red velvet cake mix 1 box
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips plus more for topping
Instructions
-
Preheat the oven to 350° F. Line baking sheets with parchment paper or silicone liners and set aside.
-
In a large mixing bowl combine the cake mix, oil, eggs, and vanilla extract. Stir well.
-
Fold in the white chocolate chips.
-
Use a cookie scoop or your hands to shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Gently press a few extra white chocolate chips into each cookie.
-
Bake for 10-12 minutes. Allow cookies to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack to cool completely.
Notes
If dough is too sticky to scoop or roll into balls you can refrigerate it for 30 minutes which should help considerably.
Store the cookies at room temperature in an airtight container for up to 5 days. They can also be frozen for up to three months in a freezer-safe container after being fully cooled.
Nutrition
Did You Make This Recipe?
There’s nothing I love more than seeing your delicious creations! Share your Red Velvet Cake Mix Cookies with me on Instagram @crayonsandcravings and be sure to follow me on Pinterest @crayonsandcravings for even more easy recipes and baking inspiration!
Pin Recipe
Leave A Review
