Description
These Red Velvet Cake Mix Cookies are a quick and delicious treat made from a boxed cake mix combined with vegetable oil, eggs, and chocolate chips. They offer a soft, fluffy texture and rich red velvet flavor, perfect for those who want easy homemade cookies with minimal effort and maximum taste.
Ingredients
Scale
Dry Ingredients
- 1 (18.25 ounce) box red velvet cake mix (Duncan Hines recommended)
Wet Ingredients
- 1/2 cup vegetable oil (such as canola oil)
- 2 large eggs
Add-ins
- 1 cup chocolate chips (milk chocolate recommended, white chocolate also works)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the red velvet cake mix, vegetable oil, and eggs. Use an electric hand mixer to blend thoroughly until the batter is fully combined and smooth. Then carefully fold in the chocolate chips using a spatula or spoon to evenly distribute them throughout the dough.
- Chill Dough: Place the cookie dough in the refrigerator and chill for 20-30 minutes. This step is recommended as it helps the cookies puff up and maintain shape during baking, but it is optional if you’re short on time.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat non-stick baking mat to prevent sticking and ensure even baking.
- Form Cookies: Using your hands or a cookie scoop, roll the dough into approximately 2-inch diameter balls. Space them at least 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 11-13 minutes, or until they are set and slightly firm to the touch on top without looking doughy.
- Cool and Store: Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet to firm up. Then transfer the cookies to a wire cooling rack to cool completely. Store fully cooled cookies in an airtight container to maintain freshness.
Notes
- The recipe yields fairly large cookies when rolled into 2-inch balls; making smaller cookies will increase the total number you get.
- You can use a smaller 15.25-ounce cake mix box instead of 18.25 ounces. Keep other ingredients the same, but chilling the dough becomes more necessary to manage stickiness. This size will make about 12 cookies of 2-inch size and the cookies will spread a bit more due to less dense batter.
- Chocolate chip variety can be adjusted based on preference—milk or white chocolate both complement the red velvet flavor well.
- Do not skip chilling if possible, as it produces better texture and less spreading during baking.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
