These Red Velvet Cake Mix Cookies are soft, chocolatey, and ridiculously easy—made with red velvet cake mix, eggs, oil, and chocolate chips.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, let me tell you how these cookies came to be. It started one night when I was supposed to bring dessert to a get-together the next day. You know that moment when you swear you’ve got everything under control, and then you realize it’s 9:30 p.m., and you’ve got nothing baked, no butter softened, and your energy is somewhere between “please don’t make me stand up” and “maybe store-bought is fine”? Yeah… that was me.
I opened the pantry, hoping for a miracle, and spotted a box of red velvet cake mix I’d bought on a whim months earlier. You know how sometimes you buy baking stuff thinking, I’ll make something cute for Valentine’s Day, and then it just sits there mocking you? That was this cake mix. But that night, it finally earned its keep.
I threw it together with a couple of eggs, some oil, and half a bag of chocolate chips. No measuring cups, no fancy mixer—just vibes. When I pulled them out of the oven, I couldn’t believe it. They were soft and chewy, with those melty chocolate bits and that deep red color that practically glowed. I took a bite and immediately thought, “Okay… this might be dangerous.”
The next day, I brought them to the party, and people lost their minds. Everyone assumed I’d spent hours making them from scratch. I didn’t have the heart to say it took all of 15 minutes, mostly because I was too busy basking in the compliments (and eating another one). Since then, these Red Velvet Cake Mix Cookies have become my go-to “I forgot about dessert” lifesaver.
Why You’ll Love This Red Velvet Cake Mix Cookies Recipe?
You know how some recipes are fussy and others just get you? This is one of those. These cookies are soft in the middle, a little crisp around the edges, and packed with that subtle cocoa flavor that makes red velvet so addictive. They’re ridiculously easy, but they don’t taste easy — and that’s the best part.
Honestly, the thing that gets me every time is how gorgeous they look. That deep red color with melty chocolate peeking through? Total showstopper. You bring these to any event, and you’re instantly “the one who brought the good cookies.” Plus, they work for everything — holidays, bake sales, birthdays, breakups (been there), or when it’s 11 p.m. and you just want something warm and chocolatey.
Ingredient Notes:
This might be the shortest ingredient list you’ll ever see for a cookie recipe, and yet… it’s perfect.
-
Red Velvet Cake Mix: This is your shortcut to greatness. It’s where the color, flavor, and soft texture come from. I’ve tried different brands, but Duncan Hines usually gives me that rich, velvety flavor I love.
-
Eggs: Two large ones. They make everything hold together and give the cookies that soft, almost brownie-like chew.
-
Vegetable Oil: Keeps the cookies moist and smooth. You can use melted butter for a richer flavor, but I actually like the lighter texture oil gives these.
-
Chocolate Chips: The not-so-secret weapon. I love using semisweet, but white chocolate chips also look stunning against the red dough.
Optional but life-changing: sprinkle a little sea salt on top right after baking. It’s a small touch, but it makes these cookies taste like something you’d buy at an overpriced bakery.
How To Make Red Velvet Cake Mix Cookies?
Alright, ready to bake? This is where it gets laughably easy.
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. (Or skip it and live dangerously—it’s fine.)
Step 2: In a large bowl, mix together your cake mix, eggs, and oil. That’s it. You don’t need a mixer unless you really feel like pretending you’re on a baking show. A spatula or spoon does the job perfectly.
Step 3: Stir in your chocolate chips. Be generous—no one ever complained about too many.
Step 4: Roll the dough into 1-inch balls. It’ll be sticky, so you can chill it for 10 minutes if it’s giving you trouble. Place them a couple inches apart on your baking sheet.
Step 5: Bake for about 8 minutes. The trick is to take them out right before they look done—the centers should still look soft. They’ll finish cooking on the sheet as they cool.
Step 6: Let them cool for a few minutes, then move them to a rack. Or, do what I do and eat one while it’s still warm and gooey. Totally worth burning your fingers a little.
Storage Options:
These cookies last for up to 5 days in an airtight container—though honestly, good luck keeping them around that long. They stay soft and chewy, and if you want to freshen them up, a quick 10-second zap in the microwave works wonders.
You can also freeze them! Just layer cooled cookies between parchment paper in a freezer-safe bag or container. When you’re ready, let them thaw at room temperature or heat them up for that fresh-from-the-oven magic.
Want To Save This Recipe?
Variations and Substitutions:
Once you make these, you’re going to start thinking of ways to mix things up—it’s inevitable. Here are a few I’ve tried (and loved):
-
White Chocolate Chips: Super pretty and a little sweeter. Great for Valentine’s Day or Christmas.
-
Cream Cheese Frosting: Sandwich two cookies together with a swipe of frosting in between. You’ll thank me later.
-
Add Nuts: Chopped pecans or walnuts give a nice crunch and balance out the sweetness.
-
Try a Different Cake Mix: You can do this recipe with chocolate, funfetti, or even lemon cake mix. The world is your cookie dough.
-
Use Butter Instead of Oil: It gives them a richer flavor and a slightly denser bite. Perfect if you like that chewy edge.
These cookies are kind of like that one pair of jeans that somehow fits every occasion—simple, reliable, and always flattering.
What to Serve with Red Velvet Cake Mix Cookies?
Okay, so obviously milk is a classic. I mean, come on—cookies and milk are basically soulmates. But if you want to get fancy, try these with:
-
Coffee or Espresso: The bitterness pairs beautifully with the sweet, cocoa flavor.
-
Hot Chocolate: For those full-on cozy vibes.
-
Ice Cream: Sandwich a scoop between two cookies. You’re welcome.
-
A Glass of Red Wine: Don’t laugh. It’s actually amazing.
They also look incredible on a holiday cookie platter. That pop of red just makes everything else look better.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Just wrap it in plastic wrap and keep it in the fridge for up to 2 days. Let it sit out for a few minutes before rolling into balls.
Can I use butter instead of oil?
Yes, totally! The cookies will be a little thicker and more buttery. It’s a win-win either way.
Can I skip the chocolate chips?
You could… but I mean, why would you? Still, if you’re not a chocolate person, you can add white chocolate, candy pieces, or even crushed peppermint instead.
These Red Velvet Cake Mix Cookies have become one of those recipes that feels like an old friend — comforting, reliable, and always there when I need a quick win. They’re the kind of cookie you can whip up in your pajamas, hair in a messy bun, and still feel like you’ve got your life together.
So go ahead, grab that cake mix from the back of your pantry and make these happen. I promise — once you try them, they’ll earn a permanent spot in your “emergency dessert” rotation. And hey, if you eat one warm straight off the pan? I won’t tell.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Red Velvet Cake Mix Cookies
Ingredients
- 1 15.25-ounce package red velvet cake mix
- 2 large eggs
- ½ cup vegetable oil
- ½ 11-ounce package semisweet chocolate chips
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or lightly greasing them.
Combine the Ingredients:
- In a large mixing bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir together using a spatula or electric mixer on low speed until the dough is smooth and fully incorporated.
Incorporate the Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed throughout the dough. The dough will be thick and slightly sticky.
Shape the Cookies:
- Roll the dough into 24 evenly sized balls, approximately 1 inch in diameter. Place them onto the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading.
Bake the Cookies:
- Bake in the preheated oven for 7 to 9 minutes, or until the edges appear set and lightly browned. The centers may look slightly underbaked — this will ensure a soft, chewy texture once cooled.
Cool the Cookies:
- Allow the cookies to rest on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely, about 15 to 20 minutes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
