Red Velvet Cake Mix Cookies
These Red Velvet Cake Mix Cookies are delightfully soft, chewy, and full of chocolate flavor. Made with cake mix, eggs, oil, and chocolate chips, they’re the perfect quick and festive treat for any occasion.
24 Servings
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
To make these Red Velvet Cake Mix Cookies gluten-free, simply replace the standard red velvet cake mix with a certified gluten-free red velvet cake mix. Most major baking brands now offer gluten-free options. Ensure the chocolate chips are labeled gluten-free as well, as some may be processed in facilities that handle wheat products. The cookies will maintain their soft and chewy texture, though the dough may be slightly more delicate — chill it for 10 minutes before shaping for best results.