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These red velvet cake mix cookies are soft, chewy, super easy to make, and totally delicious! If you count the cake mix as one ingredient, this recipe has only 4 ingredients. Woo hoo!
Ah cake mix cookies. A not-so-well kept secret, and that’s fine by me. I am not the world’s greatest baker, so I love the occasional shortcut.
The only things you need to measure are the vegetable oil and chocolate chips. And crack two eggs into a bowl. Easy peasy.
How to make cookies from cake mix
Add the cake mix, vegetable oil, and eggs to a bowl. Use a hand mixer to mix until combined. Add in any mix-ins (e.g. chocolate chips).
Roll into balls and bake at 350F until set (11-13 minutes for 2″ balls).
These cookies aren’t rocket science, but they don’t need to be. I like reliable. If that means I’m cheating a bit, well no one has to know, right? 😉
I’m thinking these could be red velvet Valentine’s Day cookies if you wanted. IMO, red velvet works year-round, though.
I didn’t use a cookie scoop to make these; I just rolled them into approx. 2″ balls.
You should get at least 16 2″ cookies out of this recipe, and depending on how close you are to the 2″, maybe a few more. I can’t say I’m always super accurate, and that’s fine with recipes like this.
If you go with a smaller box of cake mix, you will get about a dozen cookies out of this recipe (I used an 18.25 ounce box of Duncan Hines cake mix).
You can definitely make these easy red velvet cookies smaller than the 2″ suggested, as well.
I would then err on the side of less baking time.
These Duncan Hines red velvet cookies should be baked until they’re set rather than browned. They firm up as they cool, and then they remain nice and soft, especially if you store them in an airtight container.
Have you ever made cake mix cookies? What other flavors have you tried?
Let me know in the comments below! Hope you love these red velvet chocolate chip cookies. 🙂
Red Velvet Cake Mix Cookies
- 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 would work too)
- Add the cake mix, vegetable oil, and eggs to a large mixing bowl. Using an electric hand mixer, mix until combined. Carefully mix in the chocolate chips (or stir them in).
- Chill dough for 20-30 minutes. I recommend this step because you will get puffier cookies with chilling, but you don't have to chill them.
- Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
- Make 2" balls and place them on the baking sheet at least 2" apart. Bake for 11-13 minutes until they're set.
- Let them cool for a few minutes on the baking sheet, then transfer to a cooling rack. Once cooled, store cookies in an airtight container.
- I made fairly large cookies (rolled dough into 2" balls), so if you make them smaller, you can definitely make more than the 16.
- You can use the smaller-sized boxes of cake mix (15.25 ounces) as well (keep everything else in the recipe the same). With the smaller size boxes (15.25 ounce), chilling becomes more necessary (dough will be quite sticky), and it'll make about 12 2" cookies. The cookies do tend to spread a bit more because the batter is less dense.
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Making these for Christmas? You may also like my white chocolate cranberry cake mix cookies.