Red Velvet Cake Mix Cookies
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!
Print
Pin
Servings: 20 cookies
Ingredients
- 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
Instructions
- 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.
Notes
Store the cookies in an airtight container and keep at room temperature for 4-5 days.
Ingredient Notes:
- 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.
Nutrition
Serving: 1cookie | Calories: 176kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 186mg | Potassium: 95mg | Fiber: 1g | Sugar: 11g | Vitamin A: 207IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
