Red Velvet Cake Mix Cookies
These easy red velvet cake mix cookies are chewy, fudgy and shockingly delicious! They taste like a moist red velvet cake combined with a rich chocolate brownie. All you need is 4 ingredients and less than 30 minutes to make these pretty little cookies. 
What is red velvet flavor?
Red velvet has a mild chocolate flavor with a distinct tang. It’s made with less cocoa powder than a chocolate cake or cookie would be made with thus giving it a lighter chocolate flavor. The acidity comes from the buttermilk and/or vinegar typically used in the recipe. So the flavor of red velvet is tangy light chocolate. 
Why this recipe is so great:
- Just 4 ingredients and one bowl – All you need is a box of red velvet cake mix, 1/3 cup of vegetable oil, 2 large eggs and a cup of chocolate chips. You can use semi-sweet chocolate or white chocolate chips if you prefer. Mix everything in one bowl, scoop and bake!
- It can be made by hand or with a stand-mixer – You can make this all in a bowl with a wooden spoon. The batter is quite thick so it does take a little muscle strength or you can let your stand-mixer do all the work.
- Only takes 10 minutes in the oven – These cookies bake up quickly, so in just 10 minutes, you have freshly baked cookies with puddles of warm melty chocolate.
- Tastes insanely good! – These gorgeous cocoa-red cookies are chocolaty, soft and chewy, and they have a brownie-like texture to them. They are so good, they’ll keep you coming back for more!
How to make red velvet cake mix cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, mix together the eggs and oil.
- Add the cake mix and stir until just combined. Scape down the sides of the bowl and add in the chocolate chips.
- Stir until the chocolate chips are evenly mixed in.
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto a lined baking sheet. Bake at 350F for 10 minutes.
How to store cake mix cookies:
Store in an airtight container at room temperature for up to 3-4 days.
Can you freeze cake mix cookies?
Yes, you can freeze them unbaked or baked. For unbaked cookies – Freeze the cookie dough balls on a cookie sheet for 1 hour or until frozen solid. Then transfer the cookie dough into a freezer ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake for 2 minutes longer. For baked cookies – Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 until it reaches room temperature before serving. 
You might also like:
- Red Velvet Cupcakes with Cream Cheese Frosting
- Red Velvet Cake (Live Well Bake Often)
- Red Velvet Sandwich Cookies (If You Give A Blonde A Kitchen)
- Red Velvet Cookie Dough Bars (We Are Not Martha)
Did you make this recipe? Please kindly leave a comment with your star rating below.
Easy Red Velvet Chocolate Chip Cookies
Ingredients
- 1 box red velvet cake mix, I used Duncan Hines
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup semi-sweet chocolate chips, or white chocolate chips
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, mix together the eggs and oil.2 large eggs, 1/3 cup vegetable oil
- Add the cake mix and stir until just combined. Scape down the sides of the bowl.1 box red velvet cake mix
- Stir in the chocolate chips until evenly mixed.1 cup semi-sweet chocolate chips
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2" apart onto the prepared baking sheets.
- Bake one sheet at a time for 10 minutes. Let cookies the cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
How to store:
Store cookies in an airtight container at room temperature for up to 3-4 days.How to freeze:
For unbaked cookies - Freeze the cookie dough balls on a cookie sheet for 1 hour or until frozen solid. Then transfer the cookie dough into a freezer ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake for 2 minutes longer. For baked cookies - Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 until it reaches room temperature before serving.This post was originally published on Jan 26, 2014 and has been recently updated with new photos and more information. Recipe adapted from Sally’s Baking Addiction
Hello,
May I ask, when I was attempting this recipe, the dough was very sticky. Hence, I put it into the fridge to chill it before scooping it out onto the baking tray, but it still seemed sticky. I went ahead to bake it and the inside was slightly soft, not chewy.
Should I have increased the quantity of vegetable oil to 1/2 cup?
Kindly advise, I’m looking forward to making it once more. Thank you!
Hi Lynn,
I don’t think you need to increase the oil. The batter is supposed to be very thick and sticky. They will be soft at first, but chewy once completely cooled. How long did you bake it for?
Yes, the batter was very thick and sticky. (That’s a relief to hear!) I was aware that some cookie doughs aren’t too sticky that it sticks to your hand, hence I was worried that it was the different brand of Mix that I used.
I’d baked it for 10mins, as mentioned in the recipe above. I think it may be the cooling part that I had made a mistake. I left it on the tray instead of a rack.
Noted on your advise about the oil. I shall try once more! Thank you for your time 🙂
Oh, what brand did you use and what was the weight of the cake mix? That could play a factor. I find Duncan Hines is the best for this recipe.
This recipe is super easy and helpful! I made them the other day with my kids and we all had a blast! They also taste amazing so thank you for sharing!
So easy and tasty!
I made these cookies when my sister-in-law came over and we loved them, they are chewy, luscious and super cute, pretty enough to be a centre piece, easy to make too, thanks for the recipe.
Thanks Irka, glad you and Vesna liked them:)
Tried the recipe using Betty Crocker red velvet cake mix. It was a hit with my daughter and her friends! Never knew making cookies could be this easy, thanks!
Thanks Leese, glad you liked the recipe. You can actually use any flavor cake mix and turn it into a cookie using the same method.
These looks absolutely fantastic!!! 😉 Beautiful photos too – so appetizing!! Yum!! Will be back for more inspiration! Beautiful blog! Thanks for stopping by mine so I could discover yours! 😉
Thanks Sylvia, I was quite impressed when I came across your blog. I admire you for being able to make healthy food yummy and beautiful. I want to cook healthy and delicious meals for my family, so I will be definitely trying some of your recipes.
Oh wow, these cookies looks great!
Thanks Amy, I really appreciate the compliment:)