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These Red Velvet Cookies are soft and chewy with a cake-like texture and super easy to make. Made with a box of red velvet cake mix and some white chocolate chips, this is like a cross between my Cake Mix Cookies and my Red Velvet Cake. They are the perfect treat for Christmas or Valentine’s Day.
Red Velvet Cookie Basics
I am relatively new to the red velvet craze, but am here for it! While I love my classic Red Velvet Cake, Red Velvet Cupcakes and Red Velvet Nanaimo Bars (so good if you haven’t tried them), these are in a league of their own. These cookies are:
- made with a red velvet cake mix, oil, eggs, vanilla extract and white chocolate chips
- they are baked really soft and have a great chewy and cakey texture
- are the cutest cookies for the holidays
What is the Difference Between Red Velvet and Regular Chocolate?
There is more than just a color difference! Red Velvet has a unique acidic taste that comes from the vinegar or buttermilk used in the recipe. Red Velvet has a subtle chocolate flavor because cocoa powder is a main ingredient, but it’s not technically considered a chocolate cake….kinda weird, huh?
How To Make Red Velvet Cookies
Making these Red Velvet Cookies couldn’t be easier! Combine the cake mix, eggs, vanilla, oil and white chocolate chips together and bake. The hard part will be not eating them all in one sitting! For full recipe details, see the printable recipe card down below.
Preheat oven. Line two baking sheets with parchment paper and set aside.
Combine + Stir Ingredients
In a large bowl, stir cake mix (I used and prefer Betty Crocker) together with oil, vanilla and eggs. Fold in white chocolate chips by hand.
White Chocolate Chips Optional
While I love the addition of white chocolate chips, you can definitely replace them with milk chocolate or semi sweet chocolate chips or just omit completely. It comes down to personal preference. My kids think white chocolate chips are ‘sacrilegious’ so I enjoyed most of these myself, which I didn’t mind in the least.
Bake + Serve
Scoop dough into 12 even balls and place onto prepared baking sheets. Remove from oven and cool before removing to a cooling rack. Enjoy warm or at room temperature.
Make 12 Large or 24 Small Cookies
I used a larger cookie scoop (OXO 3 tablespoon scoop) to create these cookies, but if you have a regular sized cookie scoop (1 1/2 tablespoon), then you will get 24 small cookies. If you are making larger cookies, you will have to bake them a little longer, if you’re making smaller cookies, you will bake them for less time.
Storing Red Velvet Cookies
While these will taste the best the day you bake them, they can be stored in an airtight container at room temperature for up to 5 days.
Make Ahead + Freeze
Freezing: These cookies freeze really well before or after they are baked.
To freeze the dough, follow the directions up until baking. Place the baking sheet of dough balls into the freezer for an hour. At that point, place the frozen dough balls into an airtight, freezer safe container or ziplock bag.
To freeze cookies: Allow the cookies to cool completely. Place cooled cookies in an airtight, freezer safe container or ziplock bag, squeezing as much air as you can out before sealing. Cookies will stay fresh in the freezer for up to 3 months.
Love Red Velvet Cookies? Give These Recipes a Try!
I hope you enjoy these as much as we do! Have a great weekend, friends! 🙂
Red Velvet Cookies
- 2 half sheet pans
- 1 large bowl
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a large bowl, stir cake mix together with oil, vanilla and eggs. Fold in white chocolate chips by hand.
- Scoop dough into 12 even balls and place onto prepared baking sheets. Bake 10-12 minutes. Remove from oven and cool 4 minutes before removing to a cooling rack. Enjoy warm or at room temperature.