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Red Velvet Cake Mix Cookies
Soft and buttery red velvet cookies from cake mix, made in one bowl with 5 ingredients. White chocolate chips and fudgy centers make these easy cake mix cookies a good pick for Christmas, Valentine's Day, or any day.
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Servings: 17 Cookies
Ingredients
- 1 box (15.25 oz) Duncan Hines red velvet cake mix
- 2 large eggs
- 10 tablespoons unsalted butter, melted but not hot
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips, plus more to dot the tops
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Combine the cake mix and white chocolate chips. Stir until the chips are evenly distributed. Add the eggs, melted butter, and vanilla. Stir by hand until combined and no streaks of cake mix remain. The dough will be thick and a really pretty red color.
- Scoop the dough into mounds 2 tablespoons in size (use a #30 scoop if you have one). Place them on the prepared baking sheets, spacing them 2 inches apart.
- Use two fingers or the back of a teaspoon to press a light indentation into the center of each cookie mound. This helps the cookies bake and spread evenly in the oven. Leave the edges alone. Top with more white chocolate chips.
- Bake one cookie sheet at a time for 10 to 12 minutes, until the cookies are puffed and the centers are barely set but no longer shiny or wet to the touch. They will finish baking as they cool, which keeps the centers fudgy.
- Let the cookies cool on the baking sheet until they are firm enough to lift with your fingers. This gives them time to set.
Want perfectly round cookies? Use a large round cookie cutter, a drinking glass, or the lid of a jar to mold the cookies into a perfect circle. Do this as soon as they come out of the oven.
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Notes
- Cake mix: This recipe is written for a 15.25 oz box of Duncan Hines red velvet cake mix. Use the dry mix only.
- Butter: Melt the butter, but don't let it get see-through or hot.
- Indent: For evenly baked cookies, make an indent in the center of each cookie mound before baking.
- Doneness: Bake until puffed and barely set in the middle. The centers should not be wet, but they should be a little underbaked. Cool before moving.
- Swaps: Use 1/2 cup vegetable oil or melted refined coconut oil in place of the butter. Semisweet or dark chocolate chips can replace the white chips.
- Storage: Keep in an airtight container for up to 5 days. Baked cookies can be frozen for up to 3 months.
Nutrition
Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 227mg | Potassium: 124mg | Fiber: 1g | Sugar: 16g | Vitamin A: 238IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg