Red Velvet Cake Mix Cookies
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These shortcut red velvet cake mix cookies need to be moved up to the #1 spot on your baking list!
You know I love cookies. And there are a lot of cookies here on Kroll’s Korner. But most of my cookie recipes are thick, big cookies with a more cake-y texture. (Like these Brookies Cookies and these banana bread cookies!)
I’ve felt there are not enough thin (dare I say “normal sized”) cookies being represented on my site. So, I’m changing that for all of you thin and chewy cookie lovers!
These super easy red velvet cookies have soft chewy centers, slightly crispy edges and melty white chocolate chips in each bite.
This recipe makes about 20 cookies and I think they would make the perfect treat for Valentine’s Day coming up.
My husband can’t keep his hands off these cookies. Right when I take them out of the oven he’s reaching from one almost immediately! (Even thought I tell him he has to wait for them to cool at least 15 minutes haha!) I don’t blame him, they’re totally irresistible!
- Have the best chewy, slightly under baked centers
- Do require chill time, BUT it’s worth it and only need 30 minutes to chill
- Are filled with velvety white chocolate chips
- Ridiculously easy to make
- Festive for the holiday season or Valentine’s Day or ANY day during the entire year!
- Are freezer friendly
- Stay soft for days!
Ingredient Notes:
Scroll down to the recipe card for the full list of recipe ingredients and measurements.
- Red Velvet Cake Mix: We’re taking a shortcut and using a 15.25 oz. box of cake mix for these cookies! Who doesn’t love a baking shortcut?! No need for red food coloring in this recipe!
- Cornstarch and salt: I always like to add a little cornstarch to my cookies to give them a soft texture. And, an additional pinch of salt is the best flavor enhancer but also makes these cookies more chewy!
- Butter and sugar: Like most of my cookie recipes, you’ll cream the cold, cubed butter with granulated white sugar. Other red velvet cookie recipes use oil but I love using butter!
- Eggs and vanilla: Eggs provide structure for the cookies and the vanilla extract helps prevent these cookies from tasting bland and flat.
- White chocolate chips: There is something amazing about the red velvet and white chocolate chip combination. It makes the cookies look pretty too with the contrast of colors!
Step by Step Directions:
Be sure to scroll down to the recipe card for the full recipe instructions.
- In a large bowl combine the cake mix, cornstarch and salt.
- Cream the butter and sugar together.
- Add the eggs and vanilla extract.
- Gradually add the dry ingredients.
- Lastly add in the white chocolate chips.
- Cover with plastic wrap and chill for 30 minutes, or longer.
- Preheat oven to 375°F.
- Line baking sheets with parchment paper or silicone baking mats.
- Scoop cookies into small sized balls (I use a 2 Tbsp. cookie scoop).
- Bake for 10-11 minutes or until the edges look cooked but the middles are still soft and puffy.
- Let cookies cool for 15-20 minutes on the cookie sheet, then move to a wire rack to cool completely.
Tips and Variations
- Make a cream cheese frosting to spread on top for an even more decadent cookie! My favorite cream cheese frosting can be found on this carrot cake cookie blog post.
- Turn these into a red velvet crinkle cookie by rolling cookies in powdered sugar before baking. Perfect for Christmas!
- Use dark chocolate chips instead of white chocolate.
- Don’t skip chilling the dough. The dough will be very sticky to work with and the cookies will spread.
- This recipe makes about 20 cookies, so if you don’t want that many freeze half of the dough to bake at another time!
FAQ
Yes! Keep in the fridge for up to 3 days, then bake as directed.
After the cookies have baked and cooled, cookies can be stored in the freezer for up to 3 months.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1, (15.25 oz. box) red velvet cake mix
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/3 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup white chocolate chips
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine the cake mix, cornstarch and salt in a large mixing bowl. Set aside.1, (15.25 oz. box) red velvet cake mix, 1 tsp. cornstarch, 1/2 tsp. salt
- Cream the butter and sugar together using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~2-3 minutes.8 Tbsp. unsalted butter, cold, cut into cubes, 1/3 cup sugar
- Add the eggs and vanilla extract and use a rubber spatula to knock mixture off edges of mixing bowl as needed.2 large eggs, 1 tsp. vanilla extract
- Add in dry ingredients, gradually until ingredients are incorporated.
- Add in the white chocolate chips and mix just until they are combined. Dough will be sticky.1 cup white chocolate chips
- Cover with plastic wrap and chill cookie dough in the fridge for at least 30 minutes.
- Preheat the oven to 375°F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Measure out cookies, about 2 Tbsp. in size, and place on baking sheet. (I bake 6 cookies at a time).
- Bake in preheated oven for 10-11 minutes or until the edges look cooked but the middles are still soft and puffy. (Cookies will look puffy right when you take them out and the will settle a little bit as they cool).
- Let cookies cool for 15-20 minutes on the cookie sheet, then move to a wire rack to cool completely and enjoy! Continue baking remaining cookies, or place remaining cookie dough in the fridge for up to 3 days, or freeze for up to 3 months.
Video
Notes
- Make a cream cheese frosting to spread on top for an even more decadent cookie! My favorite cookie cream cheese frosting can be found on this carrot cake cookie blog post.
- Turn these into a red velvet crinkle cookie by rolling cookies in powdered sugar before baking. Perfect for Christmas!
- Use dark chocolate chips instead of white chocolate if desired.
- Don’t skip chilling the dough. The dough will be very sticky to work with and the cookies will spread.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I just made red velvet cookies today so they would be ready to enjoy on Valentine’s day. They are thin and chewy as promised! And so so yummy. They are beautiful and easy to make. I love starting with the cake mix but upgrading with the butter. I didn’t make any substitutions or changes. I highly recommend!!
Made these for my daughter – she absolutely loves red velvet and white chips. I am not a fan of either, but for everyone who likes these flavors (especially at Valentines time) they were enjoyed and shared.
Yayyy thank you so much! They look great!
Great recipe! I did turn my oven down though. Originally followed the recipe and baked them 10-12 min at 375 but the bottoms turned out quite dark. They weren’t bad, people loved them, but this is just a small picky thing from me. I think it had to do with the red color because they didn’t taste burnt.
The next time I made the cookies, I baked them at 325 for 12-13 min and they turned out perfectly!
I also made this recipe. Thought to myself 360 would be perfect for these… I went for 10 minutes with smaller cookies. They are very underbaked at the moment. I wish I would have seen this comment beforehand. Back in they go!
Let them cool completely, they set up more as they cool. Thank you for making & hope you love them!
These are SO good! I’ve made them quite a few times and get rave reviews. I’m trying with cream cheese chips, and can’t wait to see how they turn out! Thanks for an easy, great recipe ☺️
thank youuuu!! yay!!