Looking for the perfect Valentine's Day cookie? These Red Velvet Cake Mix Cookies are soft and cakey and are sure to impress your sweetheart. Made with boxed cake mix, this recipe is easy to make and only takes about 15 minutes of prep time!
There's nothing like a homemade gift on Valentine's day to show someone you appreciate them. And what better way to do that than with the decadent flavor of red velvet?
Red velvet cake is a classic flavor with its deep red hue, rich velvet texture, and subtle cocoa flavor. It has become an iconic flavor for any Valentine's Day event or special occasion not only because of its deep rich color but also because of its decadent taste.
Enjoy all the flavor of red velvet in cookie form using a boxed cake mix! These simple four-ingredient cookies are cake-batter based, so they are soft and cakey while also having a moist and chewy texture. Enjoy them plain, or top them with white chocolate hearts for Valentine's day treat that everyone will love!
Why You’ll Love This Recipe
- Easy to make - Using cake mix, you can easily whip up these cake-batter-based cookies in no time at all.
- Delicious flavor - Red velvet cake is a classic flavor with its deep red hue and subtle cocoa flavor.
- Fun to decorate - Get creative with your decorations! Try using icing, sprinkles, or even chocolate chips.
- Perfect Texture - These cake batter cookies are cakey, soft, and chewy.
Ingredients You’ll Need
- Red Velvet Cake Mix - You can find boxed red velvet cake mix in the baking section at most grocery stores. Popular brands include Betty Crocker, Duncan Hines, and Pillsbury.
- Eggs - For this recipe, you will need two large eggs to help bind the cookie dough together so they are set properly when baking.
- Cooking Oil - Adds a moist, cakey, and dense texture to the cookies.
- White Chocolate Hearts - Add white chocolate to the top to decorate the cookies. I used Hershey's Cookies and Cream.
How To Make Red Velvet Cookies Using Cake Mix
Prepare for baking: Preheat your oven to 350° F. Line two cookie sheets with parchment paper and set aside.
Make the cookie dough: To the bowl of a stand mixer, add the cake mix, eggs, and oil. Cream everything together until a rich cookie dough is formed and well incorporated. You can also use an electric hand mixer.
Scoop and bake: Using a 1½ inch cookie scoop, place the dough onto the cookie sheets two inches apart. There should be about nine cookies on each sheet. Bake for 10-12 minutes or until the cookies are baked through the center but still slightly soft.
Cool and decorate: Remove the cookies from the oven and place them on a cooling rack. While the cookies are still warm, lightly press the white chocolate hearts into the cookie. Cool completely, and enjoy!
- Cake mix, eggs, and oil should all be at room temperature before mixing the cookie dough. This will help ensure that the cookies turn out soft and cakey.
- If you don’t use enough oil when making cake mix cookies, they can turn out dry and crumbly. So make sure to use the amount of oil specified in the recipe.
- The cookies should be slightly underbaked when you take them out of the oven for maximum cakey texture. The edges should be lightly golden brown, but the center is still a bit soft.
- Overmixing cake mix cookie dough can lead to tough cookies, so make sure to mix just until everything is combined and there are no streaks of cake mix or oil in the batter.
- Add the chocolate while the cookie is still warm but not hot. This will help the chocolate stick to the cookie.
Variations & Substitutions
- Use a different flavor cake mix for a unique flavor like chocolate, lemon, or strawberry.
- Add sprinkles or mini chocolate chips to the top of the cookies before baking for an extra touch of sweetness and color.
- Drizzle white chocolate or melted peanut butter over the cooled cookies for a delicious drizzle.
- Top with cream cheese frosting for a classic red velvet cake cookie.
- If decorating for Valentine's day, add red sprinkles, conversation hearts, or red and pink M&Ms to the top of the cookies.
Storing & Freezing
Storing: Once cooled, store cake mix cookies in an airtight container at room temperature for up to 5 days.
Freezing: Once cooled, cake mix cookies can be frozen. Place the cookies in a single layer on a baking sheet and place them in the freezer until they are solid about 1-2 hours. Once frozen, transfer the cookies to an airtight container or freezer-safe bag. They will stay fresh in the freezer for up to 2 months.
Red velvet is a cake flavor that is slightly chocolatey but not overly sweet. It is usually made with cocoa powder and buttermilk for a tender crumb.
If you can't find red velvet cake mix, use devil’s food cake mix instead. It has a similar flavor and will work great in this recipe.
Red velvet cake gets its signature red hue from a combination of cocoa powder and either food coloring or beet juice. The food coloring gives the cake an artificial bright red color, while the beet juice adds a more natural subtle reddish hue.
More Easy Cookie Recipes
- Butterbeer Cookies
- Coconut Cake Mix Cookies
- Peppermint Sugar Cookie Bars
- Brownie Cookies
- Twix Thumbprint Cookies
- Soft & Chewy Snickerdoodles
SHARE IT & RATE IT
Red Velvet Cake Mix Cookies
- 1 Red Velvet cake mix
- ⅓ cup cooking oil
- 2 eggs room temperature
- 20 white chocolate hearts I used the Hershey's Cookies and Cream
- Preheat your oven to 350° F. Line two cookie sheets with parchment paper and set aside.
- Add cake mix, eggs, and oil to a medium-sized bowl using a stand mixer or a hand-held mixer. Cream together until everything is well incorporated.
- Using a 1½ inch cookie scoop, place the dough onto the cookie sheets (about nine scoops per pan).
- Bake cookies for 10-12 minutes or until they are cooked thoroughly.
- Remove the cookies from the baking sheet and place them on a wire cooling rack. Place the chocolates on the center of the cookies and cool completely. Serve and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.