Red Velvet Cake Mix Cookies
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These Red Velvet Cake Mix Cookies taste like they came straight from a bakery case, but come together in minutes with almost no effort. Cream cheese makes them rich, tender, and impossibly soft… No eggs required. Each bite delivers that classic chocolate-kissed red velvet flavor balanced with sweet white chocolate chips. Perfect for holidays, gifting, Valentine’s Day, or anytime your sweet tooth demands something fabulous right now.
Table of Contents
WHY YOU’LL LOVE RED VELVET COOKIES FROM CAKE MIX
- One Bowl Recipe: Mix, scoop, and bake!
- No Eggs Needed: Cream cheese keeps the dough tender and rich.
- Bakery-Style Sweetness: Soft and chewy red velvet cookies packed with creamy white chocolate.
- Easy to Customize: Try different chips or holiday add ins.
Red Velvet Cake Mix Cookies
Red velvet and I go way back. Dad used to bring home those red velvet snack cakes from Entenmann’s, and I swear they were a whole personality trait in our house.
We always had one tucked away “for company,” which in mom-language meant: don’t touch it unless guests are watching. So naturally, red velvet cookies speak to my soul.
These little beauties have everything I love: that deep ruby color, a hint of cocoa, a buttery soft texture, and plenty of creamy white chocolate chips.
And since they start with a cake mix, they come together faster than you can say “company’s coming!” Just like Mom loved.
Honestly, these are so good that if my childhood self had known I could make red velvet cookies from cake mix this fast, Entenmann’s never would’ve stood a chance.
INGREDIENT NOTES
- Red Velvet Cake Mix: Duncan Hines Perfectly Moist gives the best flavor and color, but any 15.25-ounce box works.
- Unsalted Butter: If you only have salted butter, it’s a good swap here as-is.
- Cream Cheese: Use full-fat brick cream cheese, not whipped tubs, and let it come to room temperature before mixing.
- White Vinegar: A signature red velvet ingredient. It adds tang and enhances the cocoa flavor.
- Milk: Whole milk is ideal for richness, but 2% works too.
- White Chocolate Chips: Press extras into the tops of your red velvet cake mix cookies after baking to keep them bright white.
VARIATIONS
Chocolate Chip Mix-In: Swap some white chips for semi-sweet or milk chocolate.
Red Velvet Cookie Sandwich: Sandwich two cookies with cream cheese frosting.
Festive Version: Add holiday sprinkles or mini chocolate chunks.
Valentine’s Day: Mix in a handful of pink, white, and red M&Ms.
SERVING SUGGESTIONS
- Cozy Sip: Enjoy a cookie (or three!) with a warm mug of Italian hot chocolate.
- Dessert Tray: Pile high on a platter with truffles and dessert bars for a sweet mix.
- Cookie Swap: Pair with other indulgent recipes like tiramisu cookies, cherry chocolate thumbprints, and s’mores cake mix cookies!
- Holiday Gifting: Add a stack of cookies to a cellophane bag, then tie it up with a festive ribbon to match the occasion.
RED VELVET COOKIES WITH CAKE MIX FAQ
Not usually. The dough scoops easily when making red velvet cookies with red velvet cake mix. But if it feels too sticky, chill for 15 minutes.
The tops should look set but still soft. They firm up as they cool, so don’t wait for browning.
Absolutely! Milk chocolate, semi-sweet, or dark chocolate all work for red velvet cookies with cake mix.
Yes. Let them cool completely, then freeze baked cake mix cookies for up to 3 months.
After testing dozens of cake-mix cookies over the years, here’s the insider secret: Cake mix cookies overbake in a heartbeat.
They go from soft and perfect to dry and crumbly with just 60 seconds too long in the oven.
That’s why I bake these for exactly 10 minutes and let carryover heat finish the job.
And cream cheese in the dough? That’s the game-changer. It gives these cookies a tender, almost velvet-like chew that you can’t achieve with oil-based cake mix cookies.
These red velvet cake mix cookies truly taste and feel like a from-scratch bakery treat. I’m looking at you Crumbl!
DONNA’S PRO TIPS
- Use room-temperature ingredients for flawless blending.
- Flatten the cookie dough before baking. Cake-mix cookies don’t spread much.
- Add extra white chocolate chips after baking for a pretty presentation.
- Do NOT overmix once the cake mix is added, or cookies become tough.
- Cool on the sheet for 5 minutes so the cookies set properly.
TOOLS NEEDED
- Stand Mixer or Electric Hand Mixer: For creaming the butter and cream cheese and mixing the dough.
- Medium Cookie Scoop: Keeps cookies the same size for even baking.
- Baking Sheets: You’ll need two for red velvet cookies using cake mix!
- Parchment Paper: Lining your baking sheets prevents spreading.
- Spatula or Spoon: To fold in the white chocolate chips.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Soft and chewy red velvet cookies packed with creamy white chocolate.
- Cream cheese keeps the cookies tender with that bakery style texture.
- Inspired by my childhood love of Mom’s Entenmann treats and her “company is coming” stash.
- Cake mix cookies overbake fast so pull them when the tops just set.
- Cream cheese in the dough creates a richer flavor and no eggs needed.
- Easy to customize with different chips or holiday add ins.
- Perfect for gifting, parties, and Valentine treats.
Red Velvet Cake Mix Cookies
Ingredients
- 1 box (15.25 ounces) red velvet cake mix
- 1/2 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3 tablespoons whole milk, room temperature
- 1 teaspoon distilled white vinegar
- 3/4 cup white chocolate chips, plus extra for topping
Instructions
- Preheat the Oven: Preheat oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and even browning.
- Cream Butter + Cream Cheese: In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat 1/2 cup unsalted butter and 4 ounces cream cheese together on medium-high speed for about 1 minute until light, fluffy, and smooth. There should be no visible lumps of cream cheese.
- Add Milk + Vinegar: Add the 3 tablespoons whole milk and 1 teaspoon distilled white vinegar. Mix for 30 seconds until fully incorporated. The mixture may look a little fluffy and creamy. Perfect!
- Add Cake Mix: Reduce mixer speed to low. Sprinkle 1 box (15.25 ounces) red velvet cake mix over the wet ingredients and mix until just combined, scraping the sides of the bowl as needed. The dough will be thick and a little sticky. This is normal.
- Fold in the Chips: Add the 3/4 cup white chocolate chips and fold with a spatula until evenly distributed.
- Scoop + Shape: Using a medium cookie scoop (about 2 tablespoons), portion dough onto the prepared baking sheet 2 inches apart. Use your fingers to gently flatten each scoop to about 1/2 inch thick for even baking.
- Bake: Bake for 10 minutes. The tops should be set but the centers will still be soft. They firm up as they cool. Do not wait for browning; red velvet should stay vibrant.
- Finishing Touch: Right after removing the cookies from the oven, press extra white chocolate chips into the top of each cookie. This keeps them bright white instead of browning in the oven.
- Cool: Let cookies stand on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
