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Stack of red velvet cookies with white chocolate chips, top cookie bitten to reveal moist red center. Homemade look with natural lighting and visible crumbs.

Red Velvet Cake Mix Cookies

4 from 1 vote
Soft, chewy red velvet cookies made from boxed Betty Crocker cake mix; quick, easy, and perfect for bake sales or holiday treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Red velvet cake mix Betty Crocker or similar
  • 2 Large eggs Room temperature
  • ⅓ cup Vegetable oil Can substitute with butter or coconut oil
  • 1–2 tablespoon Water Only if dough seems dry
  • ½ cup White chocolate chips Optional but recommended
  • ½ cup Chopped pecans Optional for crunch
  • As needed Powdered sugar Optional for rolling before baking
  • Cream cheese frosting ( Optional ) For sandwich cookie variation

Equipment

  • 1 Mixing bowl Large enough for thick dough
  • 1 Spatula or spoon For mixing ingredients
  • 1–2 Cookie sheets Lined with parchment paper
  • 1 Cooling rack For proper airflow
  • 1 Measuring Cup For oil
  • 1 Cookie Scoop For evenly sized cookies

Method
 

  1. Preheat oven to 350°F and line cookie sheets with parchment paper
  2. In a large bowl, mix cake mix, eggs, and oil until fully combined
  3. Fold in white chocolate chips and pecans if using
  4. Let dough rest for 10–15 minutes
  5. Scoop dough into tablespoon-sized balls; roll in powdered sugar if desired
  6. Place dough balls on cookie sheet 2 inches apart and slightly flatten tops
  7. Bake for 9–11 minutes until edges are set and tops are crackly
  8. 8 Cool on cookie sheet for 2–3 minutes, then transfer to wire rack

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.