These soft, delicious red velvet cookies surely don’t disappoint! They’re a must-have for any time of the year however, Valentines Day is the perfect opportunity for me to get into the kitchen and whip up a batch!
I love these cookies first and foremost because they’re delicious, easy to assemble, and make great gifts. I know what you’re thinking, anything red velvet is pretty time consuming and overly complicated. Well, not these cookies! They are basically fail-proof and come together in 10 minutes or less! Now, do I have your attention? Thought so! 🙂
Before We Get Started:
- I usually use farm fresh eggs which are equal to the size of extra large store bought eggs
- If you want to know how I get my cookies perfectly round I have some tips in this blog post
- You can substitute white chocolate chips for semi-sweet chocolate chips
- This recipe yields about 24 cookies depending on the size
The (not so) secret ingredient in these cookies is boxed cake mix! Who would have thought that cake mix would yield some bomb cookies like these?! I have to tell you, after making red velvet cookies from scratch for years, nothing has the taste or consistency as this recipe. To be honest I turned my nose up at the thought of even considering using cake mix…however, I stand corrected. Let’s be clear, I would never make a cake with this mix because I have an award-winning scratch recipe for red velvet cake. However, the cookies are a win!
Let’s get started!
Red Velvet Cookies
This no-fail red velvet cookie recipe is delicious and easy to make.
- 1 box Duncan Hines red velvet cake mix
- 1 TBL cocoa powder
- 1 tsp baking powder
- 2 extra large eggs
- 1/3 cup canola or vegetable oil
- 1/2 TBL vanilla extract
- 1 cup white chocolate chips
Preheat oven to 350℉. Line baking sheets with parchment paper or silicone baking mat.
Add dry ingredients (except chocolate chips) in a mixing bowl; whisk together.
In a separate mixing bowl add wet ingredients, mix until just combined.
Add wet ingredients to the dry mix. Once combined add chocolate chips.
Scoop desired amount of cookie dough and place on cookie sheet.
Bake cookies for 10-12 minutes. Allow 5-7 minutes for cooling. Store in an air-tight container up to 3 days.