Quick Red Velvet Cake Cookies

Transform a simple box of red velvet cake mix into irresistibly chewy cookies studded with creamy white chocolate chips. These cookies offer the perfect balance of crispy edges and tender centers, while capturing the distinct flavor of red velvet cake in convenient cookie form. The high oil content ensures they stay fresh and chewy for days, making them perfect for make-ahead treats. Best of all, they require just five ingredients and minimal effort, proving that sometimes the simplest recipes yield the most impressive results.

Every time I make these cookies, people are amazed they start with a cake mix. The texture is exactly what you want in a cookie - crisp edges, chewy center.

Essential Ingredients Selection

• Red velvet cake mix provides perfect base flavor
• Vegetable oil ensures proper spread and chewiness
• Fresh eggs bind and provide structure
• Quality white chocolate chips add creamy sweetness

Through testing, I've found that chilling dough is crucial for proper texture and prevents excessive spreading.

Detailed Cooking Instructions

1. Begin by preheating oven to exactly 350°F

with rack in middle position. This temperature is crucial - too hot and cookies spread too quickly, too cool and they won't develop proper texture. In medium bowl, combine vegetable oil, kosher salt, and eggs. Whisk vigorously for full minute until mixture becomes pale and slightly frothy. This thorough mixing ensures even distribution of ingredients.

2. Add entire box of cake mix

to wet ingredients. Using rubber spatula or wooden spoon, stir mixture until completely combined, about 2 minutes. Scrape sides and bottom of bowl frequently to ensure no dry pockets remain. Dough will be quite thick and slightly sticky. Don't overmix once combined - this can make cookies tough.

3. Gently fold in white chocolate chips

until evenly distributed throughout dough. Place bowl in refrigerator for exactly 20 minutes. This chilling step is non-negotiable - it prevents excessive spreading and helps develop better texture. While dough chills, line two baking sheets with parchment paper.

4. Using tablespoon measure or cookie scoop for consistency,

portion dough into 24 equal balls. Roll each between palms to form perfect spheres - this ensures even baking. Place on prepared sheets with 2 inches between each ball. They will spread significantly during baking.

5. Bake one sheet at a time

for 10-12 minutes, until edges are just barely beginning to brown but centers still look slightly underdone. Don't overbake - they'll continue cooking on hot baking sheet. Let cool on sheets 10 minutes before moving to wire rack.

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Through years of baking these cookies, I've learned that room temperature eggs incorporate better and produce more even texture.

Storage Solutions

Store cookies in airtight container at room temperature up to 5 days. Place wax paper between layers to prevent sticking. For longer storage, freeze baked cookies up to 3 months. Cookie dough balls can be frozen for up to 2 months - bake directly from frozen, adding 1-2 minutes to baking time.

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Serving Suggestions

Serve slightly warm for gooey chocolate chips. Pair with cold milk or hot coffee. For special occasions, drizzle with melted white chocolate after cooling. Consider sandwiching vanilla ice cream between two cookies for a memorable dessert.

Troubleshooting Tips

If cookies spread too much, chill dough longer or add 2-3 tablespoons extra cake mix. For cookies that don't spread enough, slightly flatten dough balls before baking. If edges brown too quickly, lower oven temperature by 25 degrees. Ensure measuring is precise - this recipe has little room for error.

Make-Ahead Strategies

Prepare dough up to 24 hours ahead, keep chilled. Roll into balls and freeze on baking sheet, then transfer to freezer bag for long-term storage. Have all ingredients at room temperature before mixing. Line baking sheets ahead of time for efficient baking.

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Frequently Asked Questions

→ Can I skip chilling the dough?

The 20-minute chill helps prevent spreading. Without it, cookies will be much thinner

→ Can I use different chocolate chips?

Yes! Dark, milk, or semi-sweet chocolate chips work great too

→ How do I store these cookies?

Keep in an airtight container at room temperature for up to 5 days

→ Can I freeze the dough?

Yes, roll into balls and freeze for up to 3 months. Bake straight from frozen

→ Why did my cookies spread too much?

Make sure to chill dough and keep baking sheets cool between batches