Print

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

A stack of soft red velvet cake mix cookies dusted with powdered sugar, one cookie broken open showing white chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly soft and chewy red velvet cookies fast using only a boxed cake mix. This simple recipe delivers vibrant red, bakery-style treats perfect for holidays or quick desserts.

Ingredients

Scale
  • 1 box (15.25 oz) Red Velvet Cake Mix
  • 1 large egg
  • 1/2 cup vegetable oil
  • 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 egg, and the vegetable oil. Mix with a spoon or electric mixer until just combined into a thick dough. Do not overmix.
  3. If using, gently fold in the white chocolate chips.
  4. Scoop rounded tablespoons of dough and roll them into balls. For a classic crinkle look, 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 moving them to a wire rack to cool completely. They will firm up as they cool, giving you that soft and chewy texture.

Notes

  • For a richer, slightly denser cookie, you can substitute the 1/2 cup of vegetable oil with 1/2 cup of melted butter.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping and baking.
  • To achieve a strong crinkle effect, roll the dough balls generously in powdered sugar before baking.
  • This recipe is a fantastic shortcut for festive cookie platters, especially for Valentine’s Day or Christmas baking.

Nutrition

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