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Red Velvet Cake Mix Cookies Recipe
These red velvet cake mix cookies with white chocolate chips are melt-in-your-mouth delicious. They are soft and chewy, with just the right amount of sweetness!
Prep Time
10 mins
Cook Time
12 mins
Additional Time
10 mins
Total Time
32 mins
Servings:
24
cookies
Calories:
169 kcal
Course:
Dessert, Snacks, Baked Goods
Cuisine:
American
Ingredients
- 15.25 ounces red velvet cake mix (1 box)
- 2 tablespoons all-purpose flour
- ½ cup butter room temperature (1 stick, unsalted
- 2 large egg room temperature
- 1¼ cups white chocolate chips divided
Instructions
- In a large bowl, whisk the red velvet cake mix and flour together.
- Using a hand whisk, beat in the softened butter and eggs until fully mixed, about 2 minutes.
- Stir in 1 cup of the white chocolate chips. Set the other ¼ cup of white chocolate chips aside for now.
- Line a baking sheet with parchment paper.
- Scoop the cookies using a 2-tablespoon-sized cookie scoop. Place the cookies on the prepared baking sheet. You can place the cookies close together for now so you’ll only have one baking sheet to put into the freezer for the following step.
- Using the remaining ¼ cup of white chocolate chips, press a few chips into the tops of each raw cookie ball. Using your hands, round each raw cookie into a smooth ball. Do not flatten the cookies.
- Place tray of cookies in freezer for 10 minutes. The cookies will spread too much if not frozen slightly before baking so be sure not to skip this step.
- Preheat oven to 350°F.
- Line a second baking sheet with parchment paper.
- Place about 8 cookies (depending on the size of your baking sheet – raw cookies should be at least 2 inches apart from each other) on the second prepared baking sheet. Place only one baking sheet of cookies into the oven at a time.
- Bake cookies from a frozen state for 12-13 minutes. The cookies are done once the bottoms are lightly browned.
- Repeat steps for remaining frozen cookies.
- Let baked cookies cool on baking sheet for about 10 minutes before moving onto wire rack to cool completely.
Cup of Yum
Notes
- Storage: Store red velvet cake mix cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Nutrition Information
Serving
1cookie
Calories
169kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
26mg
(9%)
Sodium
163mg
(7%)
Potassium
93mg
(2%)
Fiber
0.5g
(2%)
Sugar
12g
(24%)
Vitamin A
141IU
(3%)
Vitamin C
0.05mg
(0%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 169
% Daily Value*
| Serving | 1cookie | |
| Calories | 169kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 163mg | 7% |
| Potassium | 93mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.