These easy one-bowl red velvet cake mix cookies are chewy and fudgy and are loaded with white chocolate chips. These are perfect for valentine's day or for any other day!
All you need for this recipe is your favorite red velvet cake mix, vegetable oil, cornstarch, eggs, salt, and white chocolate chips! If you are not in the mood to make a whole recipe from scratch, this recipe is perfect for you!
If you like red velvet desserts, check out our red velvet cupcakes with cream cheese frosting.
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Why this recipe works
- These cookies are loaded with white chocolate chips.
- You will only need a few simple ingredients to make these cookies.
- These cookies are unbelievably moist and fudgy.
- These cookies are perfect if you want an easy recipe that is not made from scratch!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Red velvet cake mix- we used Betty Crocker's cake mix, but you can use your favorite red velvet cake mix for this!
Vegetable oil- we made these cookies with vegetable oil, but you can use canola oil or melted coconut oil as well!
Cornstarch- cornstarch helps to create a crumbly and tender texture for these cookies, plus, it keeps the cookie thick and soft.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
White chocolate chips- use your favorite brand of white chocolate chips! For the best result, use high-quality white chocolate chips for this.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Into a large mixing bowl, add the eggs, vegetable oil, and kosher salt, and mix it with a whisk until well combined.
Add the cake mix, and cornstarch, and mix until the mixture is just combined.
Add the white chocolate chips and mix until the mixture is just combined. Do not overmix the dough to keep these cookies fudgy!
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10-12 minutes.
Immediately top them with more white chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
Red velvet taste like a combination of chocolate and vanilla with a slightly tart flavor.
I used betty crocker's red velvet cake mix. A more popular red velvet cake mix is Duncan Hines.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.
OR freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the white chocolate chips with dairy-free white chocolate chips.
Variations
Chocolate chips- you can swap the white chocolate chips with milk or dark chocolate chips.
White chocolate- you can dip these in white chocolate and sprinkle sprinkles on top for a festive look!
More cookie recipes
Chocolate crinkle cookies- These chocolate crinkle cookies are made by making a simple brownie-like dough, letting the cookie dough chill in the fridge, rolling them, and coating each cookie ball with plenty of powdered sugar.
Chewy coffee cookies- These coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks, and espresso powder.
Triple chocolate cookies- These triple chocolate cookies are made with cocoa powder, chocolate chips, and chocolate chunks! These are the ultimate cookies for real chocolate lovers.
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📖 Recipe
Chewy Red Velvet Cake Mix Cookies
Ingredients
- ¼ cup Vegetable oil
- 2 Eggs
- ½ teaspoon Kosher salt
- 1 cup White chocolate chips
- 1 tablespoon Cornstarch
- 15.25 oz Red velvet cake mix
Instructions
- Into a large mixing bowl, add the eggs, vegetable oil, and kosher salt, and mix it with a whisk until well combined.
- Add the cake mix, and cornstarch, and mix until the mixture is just combined.
- Add the white chocolate chips and mix until the mixture is just combined. Do not overmix the dough to keep these cookies fudgy!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 10-12 minutes.
- Immediately top them with more white chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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