These red velvet cake cookies are chewy, thick, fudgy, and loaded with gooey white chocolate chips! They are unbelievably fast and easy to make. No one would ever guess they were made with a box mix!
Red velvet cake mix cookies are perfect for holidays, special occasions, and add a beautiful pop of color to any cookie tray! As much as I love making cookies from scratch, using a box mix is great for when you need to whip up something ultra quick, and these cookies are so good, people will think you spent hours making them!
RED VELVET CAKE MIX COOKIE INGREDIENTS
- Unsalted butter: Melted. Make sure you are using unsalted butter since there is already salt in the cake mix.
- Sour cream: Gives the cookies that classic tangy flavor that red velvet is known for! You can also substitute with full-fat plain yogurt.
- Egg yolks: Using only the yolks makes these cookies extra thick and chewy!
- Vanilla extract: For flavor!
- Red velvet cake mix: One 15.25 ounce box, use any brand such as Duncan Hines or Betty Crocker.
- White chocolate chips: I love white chocolate chips with these cookies, but milk or dark chocolate chips would also be delicious!
- Powdered sugar: Or granulated sugar, for rolling the cookie dough.
HOW TO MAKE RED VELVET CAKE MIX COOKIES
Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
MAKE THE COOKIE DOUGH
1. Melt the butter in a large bowl. Mix in the sour cream, egg yolks, and vanilla extract.
2. Add the red velvet cake mix and mix until the cookie dough comes together.
3. Stir in the white chocolate chips. Scoop the dough into about 2-tablespoon-size balls.
4. Roll the cookie dough balls in powdered sugar and arrange 1-inch apart on your lined baking sheet. Dot the tops of the cookie dough with extra white chocolate chips, if desired!
Bake in the preheated oven, one baking sheet at a time, for 12-14 minutes. Allow the cookies to cool completely on the baking sheet before removing.
HOW TO STORE AND FREEZE COOKIES & COOKIE DOUGH
Store the cookies in an airtight container and keep at room temperature for 4-5 days. If you refrigerate them make sure they are in a completely sealed container since the cold air will turn them hard faster.
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months. To recapture that fresh-baked cookie taste and texture, reheat the frozen cookies in a 275°F oven for 10-15 minutes.
To freeze cookie dough: Line a baking sheet with parchment paper or a silicone baking mat. Scoop the cookie dough, roll in sugar, and arrange on the lined baking sheet. Set the sheet flat in the freezer until the dough is solid, then transfer to a large plastic bag or an airtight container and keep frozen for up to 3 months.
When ready to bake, arrange the frozen cookie dough on a parchment-lined baking sheet, about 2 inches apart. Bake straight from frozen (don't thaw) in a 350°F oven, a few minutes longer than the normal bake time.
MORE COOKIE RECIPES
- Sour Cream Cut Out Cookies
- Lemon Curd Cookies
- Sprinkle Sugar Cookies
- Italian Butter Cookies
- Biscoff Cookie Butter Cookies
Red Velvet Cake Mix Cookies
- ½ cup unsalted butter
- ½ cup full-fat sour cream, or plain yogurt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 (15.25 ounce) box red velvet cake mix
- ½ cup white chocolate chips
- powdered sugar, for rolling the cookie dough
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a large bowl. Whisk in the sour cream, egg yolks, and vanilla extract until smooth.
- Add the cake mix and mix until the cookie dough comes together, then stir in the white chocolate chips.
- Scoop about 2 tablespoons of dough and roll it into a ball with the palms of your hands. Toss the dough in powdered sugar and arrange on the lined baking sheet, about 1-inch apart. Dot the tops of the dough with more white chocolate chips, if desired.
- Bake the cookies, one baking sheet at a time, for 12-13 minutes each. Take the cookies out of the oven and let cool completely on the baking sheet for at least 5 minutes before removing.
- Butter: Make sure you are using unsalted butter since there is already salt in the cake mix.
- Cake mix: Any 15.25 ounce box of red velvet cake mix such as Betty Crocker or Duncan Hines.
Leave a Reply