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Red Velvet Cake Mix Cookies

Red velvet cake mix cookies bake up soft in the center with set edges and sweet white chocolate chips in every bite. Chill the dough before baking to make it easier to portion into 24 cookies.
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Prep Time 15 minutes
Cook Time 22 minutes
chilling 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) red velvet cake mix
  • 2 eggs large
  • 0.33 cup vegetable oil
  • 1 cup white chocolate chips

Equipment

  • 2 large baking sheets

Method
 

  1. Stir together the eggs and vegetable oil in a large bowl.
  2. Mix in the red velvet cake mix until no dry pockets remain.
  3. Fold in the white chocolate chips.
  4. Cover the bowl and refrigerate the dough for 30 minutes.
  5. Heat the oven to 350°F near the end of chilling.
  6. Line two large baking sheets with parchment paper.
  7. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, arranging 12 portions at least 2 inches apart on each sheet.
  8. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.
  11. Bake the second sheet the same way.

Notes

Take the cookies out when the edges are set and the centers still look slightly soft so they stay tender as they cool. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use dairy-free white chocolate chips and confirm the cake mix is dairy-free.