Red Velvet Cake Mix Cookies with Chocolate Chips are made with just a handful of ingredients. These easy to make, chewy, and perfectly delicious cookies ready in about 20 minutes!
Check out my Cinnamon Toast Crunch Cookies and my Chocolate Chip Applesauce Cookies for more delicious cookie recipes. And, for more cake mix treats, don't miss these Pumpkin Whoopie Pies with cake mix or these Red Velvet Oreo Cookies!
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These red velvet cake mix cookies are loaded with chocolate chips and are full of flavor with the classic red velvet color and taste. You'll love how soft and fluffy these cookies are too!
These cookies are perfect for anytime you’re craving red velvet cake and cookies!
You’ll Love Red Velvet Cake Mix Cookies
This easy cookie recipe is made with 4 simple ingredients and is ready in less than 30 minutes! This recipe uses a red velvet cake mix giving the cookies a moist and delicious texture. Plus, it's a great baking shortcut!
These cookies are great for any occasion. With only 4 ingredients, you're going to want to make these all the time!
Ingredients You Need
- Red velvet cake mix: One box of cake mix, not prepared. Any brand will work.
- Vegetable oil: Or your favorite.
- Eggs: You'll want to use large eggs.
- Chocolate Chips: Use semi-sweet chocolate chips.
How to Make Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies come together fast and are bake in just minutes! Start by preheating the oven to 350 °F. Line a baking sheet with parchment paper and set aside.
Step 1. Firstly, in a large mixing bowl, combine cake mix, eggs, and vegetable oil. Continue folding the mixture, until all dry cake mix spots are gone.
Step 2. Then, fold in the chocolate chips using a rubber spatula to combine them into the batter.
Step 3. Using a medium cookie scoop, scoop cookies onto parchment paper, 2-3 inches apart.
Step 4. Bake for 10 minutes. Allow the cookies to cool before removing from the sheet. Cool completely on a wire rack before storing.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Refrigerate your cookie dough! This makes working with sticky cookie dough much easier.
- Leave at least 2 inches between each on the cookie sheet.
- Use parchment paper or a silicone baking mat. I'm a big proponent of using parchment paper for easy, mess-free baking!
- Storing. Place the cooled cookies in an airtight container and store at room temperature for about 4 days.
- Freezing. Place the cooled cookies in an airtight freezer safe container, or zip top bag, and store in the freezer for up to 2 months. Then, bring to room temperature before eating.
Variations
- Drizzle cooled red velvet cake mix cookies with melted white chocolate, melted chocolate or a combination of both.
- Try a mix of white chocolate chips or sprinkles in place of the chocolate chips!
- Switch it up! Be sure to try making cake mix cookies with a different flavor cake mix or different flavor chocolate chips.
Recipe FAQ's
You won't want to over bake your cookies as just slightly under baking them is what makes them soft. They'll continue to bake while they cool.
Yes! Shape the dough into cookie dough balls, and freeze in a single layer on a parchment covered baking sheet. Once frozen, transfer the cookies to a freezer safe bag and freeze for up to 3 months. Bake uncooked cookie dough balls from frozen, adding an additional 1-2 minutes bake time.
More Cookie Recipes You'll Love!
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Red Velvet Cake Mix Cookies with Chocolate Chips
Equipment
Ingredients
- 15.25 ounces red velvet cake mix
- 2 large eggs
- ½ cup vegetable oil
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine cake mix, eggs and oil. The dough will become thick, continue folding the mixture with a rubber spatula, until all the dry cake mix spots are gone. Fold in the chocolate chips.
- Using a medium cookie scoop or spoon, scoop cookies onto parchment paper, 2-3 inches apart.
- Bake for 10 minutes in preheated oven on middle rack. Allow the cookies to cool before removing from the pan. Enjoy!
Notes
- You can prep the dough ahead of time and refrigerate until ready to bake. This makes working with sticky cookie dough much easier. Plus, it can give a better texture to the cookies overall.
- When baking, these cookies will expand. Be sure to leave at least 2 inches between each on the cookie sheet.
- Use parchment paper or a silicone baking mat.
- Storing: Place the cooled cookies in an airtight container and store at room temperature for about 4 days.
- Freezing: Place the cooled cookies in an airtight freezer safe container, or zip top bag, and store in the freezer for up to 2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Crenda Jo Pickering
We love this recipe and made a batch today! Hershey's makes Cream Cheese chips that are nice in this cookie, too.
Kim
These look really good. I'm having company this weekend and these seem like the perfect thing to serve!
Caroline
So simple and decadent - a great quick treat.
Casey
Red velvet cake is delicious, but I've never tried red velvet cookies. These look delicious!
TAYLER ROSS
I made these red velvet cookies for Valentine's Day and they were a hit! I swapped the chocolate chips for white chocolate chips!
Angela
So perfect for Valentine's Day! 🙂
Chenee
These cookies truly are the best of both worlds. They were so delicious.