These red velvet cake mix cookies are soft, chewy, simple to make, and absolutely delicious. Counting the cake mix as one ingredient, this recipe uses just four ingredients—perfect for a quick bake.
Cake mix cookies are a useful shortcut when you want reliable, tasty results without fuss. The only measurements you need are for the oil and the chocolate chips, and you’ll crack two eggs into the bowl. That’s it—easy and fast.
How to make cookies from cake mix
Add the cake mix, vegetable oil, and eggs to a mixing bowl. Use a hand mixer to blend until the batter is uniform, then stir in any mix-ins you prefer, like chocolate chips.
Form the dough into balls and bake at 350°F until set—about 11–13 minutes for 2″ balls.
These cookies aren’t complicated, and they don’t need to be. I appreciate a dependable recipe, even if it’s a shortcut. Red velvet is a lovely choice year-round, and these also make cute treats for Valentine’s Day.
I rolled these into roughly 2″ balls by hand rather than using a cookie scoop. From this recipe you should get about 16 cookies at that size; smaller cookies will yield more.
If you choose a smaller cake mix box, expect around a dozen 2″ cookies (this recipe used an 18.25-ounce box).
You can make the cookies smaller if you prefer—just reduce the baking time slightly. Bake until the cookies are set rather than browned; they’ll firm up as they cool and stay soft if stored in an airtight container.
Have you tried cake mix cookies before? What flavors do you like? Leave a note in the comments—hope you enjoy these red velvet chocolate chip cookies!
Red Velvet Cake Mix Cookies
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Ingredients
- 1 (18.25 ounce) box red velvet cake mix (I used Duncan Hines)
- 1/2 cup vegetable oil (e.g. canola)
- 2 eggs
- 1 cup chocolate chips (I used milk chocolate; white chocolate also works)
Instructions
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Combine the cake mix, vegetable oil, and eggs in a large mixing bowl. Use an electric hand mixer to blend until smooth. Fold in the chocolate chips or stir them in by hand.
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Chill the dough for 20–30 minutes. Chilling helps the cookies hold shape and become puffier, though you can skip this step if short on time.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick mat.
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Form the dough into 2″ balls, spacing them at least 2″ apart on the baking sheet. Bake for 11–13 minutes, until the cookies are set.
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Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Store in an airtight container to keep them soft.
Notes
- The recipe makes larger cookies when rolled into 2″ balls; use smaller portions to increase the yield.
- If using a smaller 15.25-ounce cake mix box, keep the other ingredient amounts the same. With the smaller box the dough will be stickier and chilling is more helpful; expect about 12 2″ cookies and slightly more spread.
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Love easy cake mix cookies? Try the lemon cake mix cookie recipe or the funfetti cake mix cookies for more simple, satisfying bakes.
Making these for the holidays? Consider white chocolate cranberry cake mix cookies as another festive option.