Cake mix cookies rely on standard boxed cake mix to eliminate measuring flour, sugar, and baking powder. Combining boxed red velvet cake mix with oil, eggs, and white chocolate chips creates a dense, soft dough that bakes into rich cookies with bright contrast.
Baking these cookies at 350°F for 10 to 12 minutes preserves their tender texture. Pulling them out while the centers still look slightly soft prevents them from turning dry as they cool on the baking sheet.
Step-by-Step Instructions
1. Mix the dough
Stir the red velvet cake mix, white chocolate chips, vegetable oil, and eggs together in a large bowl. Stir with a sturdy spoon until no dry pockets of flour remain.
2. Portion dough balls
Scoop portioned dough balls about the size of a golf ball using an ice cream scoop or your hands. Place them onto a baking sheet lined with parchment paper.
3. Bake until set
Bake in a preheated oven at 350°F (180°C) for 10 to 12 minutes. The edges should look firm while the centers remain soft.
4. Cool and serve
Remove the pan from the oven and let the cookies sit on the sheet for five minutes. Transfer them to a wire rack to cool completely.
Tips & Tricks
- Line your baking sheet with parchment paper to prevent sticking and facilitate clean removal.
- Space dough balls at least two inches apart on the baking sheet because cake mix dough spreads as it bakes.
- Let the cookies rest on the warm sheet for five minutes after baking so they set without breaking.
Pro Tips
Variations
- Add a small dollop of store-bought cream cheese frosting on top of cooled cookies for classic red velvet flavor.
- Swap half of the white chocolate chips for dark chocolate chips to add a deeper cocoa bite.
How to Store Red Velvet White Chocolate Cake Mix Cookies
Refrigerator
Store baked cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Freezer
Freeze fully cooled cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 3 months.
Reheating
Warm individual cookies in the microwave for 5 to 8 seconds to soften the chocolate chips before serving.
Frequently Asked Questions
Q: Why did my cookies spread too much?
Cake mix dough is naturally soft. If the room is warm or the oil quantity was slightly generous, chill the dough balls for 15 minutes before baking.
Q: Can I use butter instead of oil?
Yes. Melted butter works as a direct substitute for vegetable oil in equal amounts, yielding a slightly richer flavor.
Red Velvet White Chocolate Cake Mix Cookies
Bake soft Red Velvet White Chocolate Cake Mix Cookies using four simple ingredients in under twenty minutes for a rich, chewy bakery style treat.
Ingredients
Instructions
- 1Mix the dough — Stir the red velvet cake mix, white chocolate chips, vegetable oil, and eggs together in a large bowl. Stir with a sturdy spoon until no dry pockets of flour remain.
- 2Portion dough balls — Scoop portioned dough balls about the size of a golf ball using an ice cream scoop or your hands. Place them onto a baking sheet lined with parchment paper.
- 3Bake until set — Bake in a preheated oven at 350°F (180°C) for 10 to 12 minutes. The edges should look firm while the centers remain soft.
- 4Cool and serve — Remove the pan from the oven and let the cookies sit on the sheet for five minutes. Transfer them to a wire rack to cool completely.
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