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Ultimate Soft & Chewy 4-Ingredient Red Velvet Cake Mix Cookies (Optional White Chocolate)

A soft red velvet cake mix cookie broken in half, revealing white chocolate chips inside, resting on a white plate.
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You can make soft, chewy, and vibrant red velvet cookies fast using just a box of red velvet cake mix. This simple recipe delivers bakery-style flavor with minimal effort, perfect for holidays or quick treats.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup white chocolate chips (optional inclusion)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, combine the entire box of red velvet cake mix, the melted butter, and the eggs. Mix them together until just combined. Do not overmix the dough.
  3. If you are using white chocolate chips, gently fold them into the dough now.
  4. Scoop rounded tablespoons of dough and roll them into balls. For a crinkle effect, roll the dough balls in powdered sugar before placing them on the prepared baking sheets.
  5. Place the dough balls about 2 inches apart on the baking sheets.
  6. Bake for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best when soft and chewy.

Notes

  • For a slightly different texture, you can substitute the melted butter with 1/2 cup of thawed, softened Cool Whip. This variation often results in a fluffier cookie.
  • If you prefer thicker cookies, chill the dough for 30 minutes before scooping and baking.
  • To achieve a strong crinkle effect, make sure to generously coat the dough balls in powdered sugar before baking.

Nutrition

Find it online: https://savorandpin.com/red-velvet-cake-mix-cookies/