These red velvet cake mix cookies are easy to make with cake mix, cream cheese, butter and white chocolate chips. Soft and chewy with a vibrant red color for the holidays!

Red velvet cake mix cookies with white chocolate chips.

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Cookies with Red Velvet Cake Mix

Red velvet cake mix cookies are soft and moist from cream cheese with an amazing flavor and a festive red color. Load them with white chocolate chips or roll them in powdered sugar and they will melt in your mouth just like an easy chocolate crinkle cookie.

When it comes to an easy dessert cake mix cookies top the list. It’s the best shortcut to quick and easy ooey gooey butter cookies, cake mix funfetti cookies and chocolate chip cake mix cookies!

Why I Love This Recipe

  • Easy: Red velvet cookies using cake mix are perfect when you are short on time. Everyone loves their thick, gooey texture and hint of cocoa flavor.
  • Festive: Their bold red color makes them perfect for the holidays! Include on a Christmas dessert board or serve for an easy Valentine’s Day dessert.

Ingredient Notes

Butter, cream cheese, cake mix, egg, butter, vanilla.

Find the full printable recipe with specific measurements below.

  • Red velvet cake mix: You’ll need 1 box of your favorite red velvet cake mix. My favorite brand is Duncan Hines. You will not need the ingredients on the box and I would avoid cake mix with pudding as your cookies will spread too much.
  • Cream cheese: This adds a creamy texture and rich taste to the cookie.
  • Butter: Vegetable oil would work as a substitute, although I prefer cake mix cookies with butter for a gooey texture.
  • White chocolate chips: These pair perfectly with the rich red velvet flavor and add a burst of sweetness in every bite.
  • Powdered sugar (optional): This is for coating the outside of the cookies for a crinkle cookie. It adds sweet taste and makes them melt in your mouth!

How to Make Red Velvet Cake Mix Cookies

Using a stand mixer, cream together the softened butter and softened cream cheese first in large mixing bowl, then add in the egg and vanilla and stir. Mix in the cake mix until a thick dough forms.

Red velvet cake mix cookie batter.

Gently fold in the chocolate chips and stir to combine. If your cookie dough seems too sticky, cover and refrigerate for 30 minutes.

Red velvet cake mix cookie batter and white chocolate chips in a bowl.

Roll the dough into one inch balls and place on a parchment lined baking sheet spaced about 2 inches apart.

Red velvet cake mix cookies on parchment lined baked pan.

Bake for 10-12 minutes or until the tops are set. Let cookies cool completely on a wire rack.

Red velvet cake mix cookies on counter.

Tips and Variations

  • Chill the dough. Cake mix cookie dough can sometimes be a bit sticky, so it helps to chill the dough for about 30 minutes before rolling to make it easier to work with.
  • Cookie scoop. I like to scoop out the dough with a cookie scoop, then roll into a ball with my hands. This ensures they’re all evenly sized.
  • White chocolate chips. I love the extra flavor and depth they add but they can be omitted. Use your favorite chocolate chips instead including semi-sweet or dark.
  • Powdered sugar. Even though optional, it makes the best melt in mouth cookies. I recommend to coat in powdered sugar twice. Once before baking and then after they have baked and cooled.
  • Frost. Try frosting the tops with a rich cream cheese frosting or make red velvet sandwich cookies!
  • Don’t overcook. Take them out once they’ve set in the middle. You don’t want them to brown. The bake time for this red velvet cookie recipe is between 10 to 12 minutes.

Storage

  • Make ahead: Make these easy cookies even easier by mixing up the dough ahead of time! Just freeze the cookie dough and add an additional minute or two when baking from frozen.
  • Store: Red velvet cake mix cookies with cream cheese will stay fresh in an airtight container at room temperature for about 3 or 4 days.
  • Freeze: Cool cookies completely then place on a cookie sheet and flash freeze until hard (about 30 minutes). Transfer to a freezer container and freeze for up to 3 months. Thaw on counter for about 2 hours prior to enjoying. Once thawed, I would recommend sprinkling with a fresh dusting of powdered sugar before serving.

Looking for more easy cookie recipes? Try this cream cheese cookies recipe, cake mix snickerdoodle cookies or Rolo cookies.

More Cake Mix Cookie Recipes

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red velvet cookies with white chocolate chips

Red Velvet Cake Mix Cookies

5 from 19 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30
These red velvet cake mix cookies are easy to make with cake mix, cream cheese, butter and white chocolate chips. Soft and chewy with a vibrant red color for the holidays!
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Video

Ingredients 

  • 15.25 ounce package red velvet cake mix
  • 8 ounces cream cheese , softened
  • ½ cup butter , softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup white chocolate chips
  • powdered sugar , for rolling (optional)

Instructions

  • Prep. Heat oven to 350°F and line a cookie sheet with parchment paper.
  • Cream butter and cream cheese. In a large bowl, combine 1/2 cup butter and 8 ounces cream cheese using an electric mixer until fluffy.
  • Make dough. Add 1 egg and 1 teaspoon vanilla and mix until completely incorporated. Then add box of cake mix and continue mixing until a dough forms (it will be thick). Fold in 1/2 cup white chocolate chips.
  • Scoop dough balls. If desired, place powdered sugar in a small bowl. Using a small cookie scoop, form one-inch dough balls and roll into powdered sugar to coat.
  • Bake. Place cookies 2 inches apart onto the cookie sheet and bake for 10-12 minutes, or until centers are set.
  • Cool. Let cookies cool completely on a wire rack. Then dust with more powdered sugar if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Dough: If the dough is too sticky, try refrigerating it for 30 minutes prior to rolling to make it easier to work with. 
Storing: Store in an airtight container at room temperature for 3 to 4 days.
Freezing: Flash freeze on a baking sheet for about 30 minutes (or until hard), then transfer to freezer container and store for up to 3 months. 

Nutrition

Calories: 134kcal, Carbohydrates: 13g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 175mg, Potassium: 70mg, Fiber: 1g, Sugar: 8g, Vitamin A: 206IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Originally written by Tidy Mom for I Heart Naptime.