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an up close photos of cookies made with red velvet cake mix
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Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies are thin and chewy with crispy edges, studded with creamy white chocolate chips and you only need one box of cake mix and a few baking ingredient essentials to make them!
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
cool time 15 minutes
Total Time 1 hour
Servings 20 cookies
Calories 143kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg