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 

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!

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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Other Easy Cake Mix Cookie Recipes

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Lemon Cake Mix Cookies

S’mores Cake Mix Cookies

Strawberry Cake Mix Cookies with White Chocolate Chips

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Red Velvet Cake Mix Cookies

These Red Velvet Cake Mix Cookies have all the soft and chewy sweetness of a bakery-style treat, but with a no-fuss recipe made in one bowl!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 -22 cookies

Calories 191cal

Author Donna Elick

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.

Notes

Room Temperature Ingredients: Your butter, cream cheese, and milk MUST be room temp for smooth blending. Cold cream cheese leads to lumps; cold butter won’t cream properly.

Sticky Dough Help: If dough is too sticky to scoop, chill for 15–20 minutes. You can also lightly flour your fingertips.

Don’t Overbake: Red velvet cookies should stay soft! Overbaking makes them dry and cakey.

Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1 | Calories: 191cal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 204mg | Sugar: 13g | Fiber: 1g | Calcium: 55mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Red Velvet Cake Mix Cookies appeared first on The Slow Roasted Italian.

Call yourself Betty Crocker and make these easy chocolate cake mix cookies! You’ll be hooked after the first batch!

Every time that I make these chewy chocolate cookies, they instantly curb my chocolate craving! 

The printable recipe card below shows has fast and easy it is to make cookies with a box of cake mix – and I love how these chewy cookies turn out every time! 

It’s amazing that a box of chocolate cake mix makes easy cookies – and actually is a great recipe, at that! 

If you’re looking for a quick dessert for Valentine’s Day or just want some new recipes to try, cake mix recipes are a good choice. 

Chocolate Cake Mix Cookies

These crispy chocolate cookies give you all the flavor of the cake, but without the extra measuring and mixing.

Just combine your favorite boxed mix with a few pantry staples and add a quick icing drizzle to the tops!

If easy cake mix cookies are your go-to, our Death by Chocolate Cookies offer a decadent twist with pure chocolate overload in a fudgy, bite-sized treat!

Speaking of sweet treats, do you love those warm Doubletree Cookies when you check into their hotels? 

Well, now you can make them right at home with their official recipe!

For a lighter option, Lemon Almond Crinkle Cookies offer just the right amount of citrusy zing without being overwhelming. Plus, you probably already have everything you need to make them!

If you’re looking for fun desserts to make for your child’s birthday party, try my Percy Jackson’s Blue Chocolate Chip Cookies, they’re a hit!

Cake mix cookies are just so easy & quick! My Red Velvet Cake Mix Cookies also take just 20 minutes to bake!

We have cinnamon roll cookies, key lime pie cookies, butterfinger cookies, and even cranberry chocolate chip cookies for you to try!

Chocolate Cookies Made From Cake Mix

This chocolate cake mix cookie recipe comes together quickly and easily, making it a great choice for cookie swaps!

1. Just combine the ingredients in a bowl, scoop onto cookie sheets, and roll into evenly sized balls.
   
2. Use a fork to press down on the dough, making a criss-cross pattern like you would with peanut butter cookies.
   
3. Once they are baked and cooled, add some drizzle or dip half of the cookie for a fancy touch!

Don’t Overbake!

Chocolate cookies made from cake mix have the perfect balance of chewy and fluffy textures. The “crispy” part of this recipe comes from the added rice cereal. 

Leaving your chocolate cake mix cookies in the oven longer won’t make them crispy and crunchy — they’ll just be tough and hard to chew! 

Tips for Making Crispy Cookies

• Save some time. Cookie scoops let you divide out your treats in a flash and guarantee a uniform size. Plus, no messy fingers or struggling to get the batter off of a spoon!
  
• Use wax paper. After drizzling or dipping your crispy chocolate cookies, lay them on sheets of wax paper. Once they are set, you’ll be able to peel them right off.
  
• Need a large batch? You can easily double this recipe, but if you need more I would suggest making one full set before starting another separately. 
  
  Too much dough in your mixer means ingredients won’t be fully incorporated and the cookies won’t bake properly.
  
• Tip for easy drizzling: Transfer the melted almond bark to a piping bag to avoid a mess. 
  
  Or, make your own by snipping off the corner of a zippered bag once it’s filled.

Storing and Freezing Crispy Chocolate Cookies

Keep your chocolate cake mix cookies in a sealed container so they stay soft and moist. Use within a week for best results, if they even last that long!

You should be able to freeze chocolate cookies made from cake mix in storage bags, just keep in mind that the rice cereal may become soft once thawed. 

Use wax paper between each layer so they don’t stick together.

Chocolate Cake Mix Cookie Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Chocolate cake mix cookies are perfectly sweet with an extra crunch from rice cereal. Make this recipe today with 5 simple ingredients!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 Dozen

Calories 1885cal

Author Donna Elick

Ingredients

• 15.25 ounce German Chocolate Cake Mix 1 box
• 1 large egg
• 1/2 cup stick unsalted butter melted
• 1 cup crispy rice cereal
• 6 ounces vanilla almond bark

Instructions

• Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silpat mat.
• In a large bowl, using a hand or stand mixer, mix together the cake mix, egg, and butter. Fold in the rice cereal with a spatula until blended.
• Using a large cookie scoop, shape dough into 1 1/2 – 2 inch balls. If you don't have a cookie scoop a tablespoon is comparable in size. Place onto lightly greased cookie sheet.
• Using a fork, flatten the cookies in a criss-cross pattern. 
• Bake for 10-12 minutes; until the top no longer looks wet. 
• Cool on cooling rack.
• Prepare the drizzle.
• In a microwaveable bowl, cook the vanilla almond bark for 30 seconds. Stir and continue cooking for 15-second intervals; stirring between each time and until the bark is melted. Be careful to not overcook the bark as it will start to seize on you.
• Once the bark is melted prepare the cookies for drizzle by laying them out on a sheet of wax paper. Using a fork, drizzle the bark all over your cookies. If you don't want to drizzle, dipping the cookies into the bark will work as well. Place the cookies back onto the wax paper and allow the bark to harden.
• Store in an airtight container.

Nutrition

Serving: 1 | Calories: 1885cal | Carbohydrates: 227g | Protein: 17g | Fat: 106g | Saturated Fat: 61g | Cholesterol: 204mg | Sodium: 1846mg | Sugar: 144g | Fiber: 5g | Calcium: 351mg | Iron: 10mg

Originally published February 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE LEMON COOKIES FROM CAKE MIX

• Make a dozen in just 17 minutes
• Bright, chewy, and citrusy sweet
• Total crowd-pleaser
• Use a handful of ingredients

Lemon Cake Mix Cookies

I love love LOVE lemon. These cookies? They’re basically lemon drop candies that grew up, got soft, and went to pastry school.

I’ve made dozens of lemon treats over the years, but this is the one I grab when I want the flavor of a bakery cookie without the time, effort, or cleanup.

Literally… all you need to make this lemon cookies recipe is cake mix, oil, eggs, and vanilla. Want a glaze?

Powdered sugar and lemon juice. I mean, if you’re not licking the glaze off your fingers, are you even living?

And when you’re done making melt-in-your-mouth lemon cookies with cake mix, try my chocolate and strawberry versions too! 

Pro tip: These lemon cake cookies disappear so fast at parties, I’ve learned to set a stash aside in the pantry just for me. Because Mama deserves citrusy joy too. 💁‍♀️

INGREDIENT NOTES

• Lemon Cake Mix: Any 15.25-ounce box will work. Betty Crocker, Duncan Hines, or store-brand are all fair game for making this lemon cookies recipe with cake mix.
  
• Oil & Eggs: Use the amounts listed here, not what’s on the box. Canola or vegetable oil both keep the texture light and tender.
  
• Lemon Juice: Fresh lemon juice gives the glaze that real pucker factor. Bottled works in a pinch.
  
• Lemon Zest: Totally optional, but it adds a gorgeous pop of color and amplifies the lemon flavor.
  
• Extract: Want a stronger lemon punch? Swap the vanilla extract for lemon extract in the dough.

VARIATIONS

Add White Chocolate Chips for a sweet surprise inside each bite.

Use Strawberry Cake Mix for a strawberry lemonade vibe.

Roll in Powdered Sugar before baking for a crinkle cookie version.

Top with Candied Lemon Peel for a bakery-style presentation.

SERVING SUGGESTIONS

• Make It a Sandwich Cookie: Spread lemon buttercream between two cookies for a bakery-worthy dessert.
  
• Citrus Overload: Make a full spread with orange brownies and key lime pie cookies.
  
• Drink Pairing: Sip on a homemade Pink Drink or White Mocha Frappuccino for an afternoon pick-me-up!

LEMON CAKE COOKIES FAQ

I’ve tested every shortcut and cake mix cookie under the sun, and as far back as I can remember, this lemon version has stood the test of time.

The balance of tangy lemon and soft vanilla is a magic trick every busy baker needs up her sleeve.

Whether I’m baking for my daughter’s cookie party or squeezing in a last-minute treat for Chad, this lemon cookie recipe with cake mix comes together in minutes and always disappears.

TOOLS NEEDED

• Large Mixing Bowl: For mixing the cookie dough.
  
• Whisk or Fork: Breaks up any lumps in the cake mix.
  
• Baking Sheet: Grab two if you plan to double the recipe.
  
• Parchment Paper: Line the pans to prevent too much spreading.
  
• 2-Tablespoon Cookie Scoop: So all your lemon cake cookies are the same size (and bake evenly).
  
• Cooling Rack: Guarantees chewy results and makes icing the cookies easier.
  
• Small Bowl: To make the lemon glaze.

Enjoy!

With love, from our simple kitchen to yours.

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Lemon Cake Mix Cookies

Lemon Cake Mix Cookies are perfect for cookie swaps, baby showers, or a zingy afternoon snack. Glazed perfection in less than 20 minutes!

Course Dessert

Cuisine American

Method Oven

Prep Time 7 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 12 cookies

Calories 209cal

Author Donna Elick

Ingredients

• 1 15.25 ounce box lemon cake mix (I used Betty Crocker)
• 2 large eggs
• 1/3 cup canola oil or vegetable oil
• 1 teaspoon pure vanilla extract or substitute lemon extract for more citrus punch
• 2 cups powdered sugar
• 2 tablespoons lemon juice divided
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest optional, for garnish
• 1 tablespoon lemon juice

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Mix the Cookie Dough: In a large mixing bowl, combine 1 15.25 ounce box lemon cake mix , 2 large eggs, 1/3 cup canola oil or vegetable oil, and 1 teaspoon pure vanilla extract. Stir until fully combined and a soft dough forms. You can use a fork, spoon, or hand mixer — whatever makes you feel like the baking queen you are.
• Scoop the Dough: Use a 2-tablespoon cookie scoop (or heaping tablespoon) to form dough balls. Place them about 2 inches apart on the prepared baking sheet to give them space to spread.
• Bake the Cookies: Bake for 9 to 10 minutes or until the edges are lightly golden and the centers are just set. The cookies will continue to cook slightly on the sheet after baking.
• Cool on the Pan: Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring.
• Make the Lemon Glaze: While cookies cool, whisk together the 2 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract in a medium bowl. If needed, add the remaining 1 tablespoon lemon juice a little at a time to reach desired drizzling consistency. The glaze should be thick but pourable.
• Glaze the Cookies: Transfer cookies to a wire rack set over a sheet of parchment for easy cleanup. Spoon or drizzle glaze over each cookie, letting it drip slightly over the sides for that bakery-style finish.
• Add the Zest: Sprinkle with 1 teaspoon lemon zest while glaze is still wet, if using. Allow cookies to cool completely for the glaze to set before serving or storing.

Notes

Make-Ahead Tips: You can make the dough up to 24 hours in advance and refrigerate it. Let it sit at room temperature for 15 minutes before scooping.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing Instructions: Freeze baked and glazed cookies in a single layer until solid, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Thaw at room temperature and enjoy!

Reheating Tips: These cookies don’t need reheating, but if you want to bring back the just-baked softness, microwave one for 8–10 seconds.

Flavor Note: If you’re a serious lemon lover (like me), go with lemon extract instead of vanilla in the dough, and use lemon juice (not water) in the glaze. Don’t skip the zest!

Nutrition

Serving: 1 | Calories: 209cal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 301mg | Sugar: 17g | Fiber: 1g | Calcium: 89mg | Iron: 1mg

Originally published August 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Cake Mix Cookies appeared first on The Slow Roasted Italian.

Strawberry Cake Mix Cookies

As much as I’m a self-proclaimed chocoholic, I do love a fruity dessert — especially in the form of cookies.

It’s so easy to whip up a batch or two and nibble on them until they’re gone… or maybe whenever I pass through the kitchen!

These strawberry and white chocolate chip cookies are the most gorgeous shade of pink thanks to strawberry-flavored cake mix and sweet, fresh berries.

But that wasn’t enough! I added white chocolate chips for texture and even more sweetness so these adorable treats are packed with strawberries and cream flavor.

They’re such an adorable treat for Valentine’s Day, a springtime celebration, or anytime you need a little color in your life!

Ingredient Notes and Substitutions

• Strawberry Cake Mix – Use your favorite brand — all you need is the powdered mix to make this strawberry cookie recipe. I do find that name-brand mixes provide more consistent results.
  
  If you’re not a fan of artificial strawberry flavor, vanilla or lemon cake mix would taste yummy with the berries.
  
• Unsalted Butter – Cake mixes already contain salt, so we don’t need any extra in the butter.
  
• Eggs – You’ll get a much smoother batter if you bring these to room temperature first!
  
• Lemon Juice – Freshly squeezed lemon juice will have the best flavor. The bottled stuff can sometimes be too tart or bitter.
  
• Fresh Strawberries – Look for the plumpest berries you can find with an intense red color. Remove the leaves (I like to hull mine too), then chop them into pieces.
  
  Avoid overripe or frozen berries as they’ll release too much liquid into the batter.
  
• White Baking Chips – While we usually call these white chocolate chips, they aren’t real white chocolate!
  
  They have more of a light vanilla flavor and are far less sweet, plus they hold their shape better when baked.
  
  As with any baking chip, high-quality brands like Ghirardelli or Guittard will have the best flavor and a creamier texture.

Tips and Tricks to Make Strawberry White Chocolate Chip Cookies

• Don’t mix hot and cold ingredients together.

Hot melted butter can actually scramble the eggs, especially if they’re still cold from the fridge.

Instead, let the butter cool first and allow the eggs to warm on the counter. You can also place the eggs in a bowl of warm (not hot) water to speed up the process.

As a bonus, the dough will come together easier and smoother if the eggs aren’t cold, which means you won’t have to worry about overmixing!

• Add extra strawberries on top of each cookie.

Press a few extra fruit pieces into the top of each dough round before baking, but keep in mind they will likely brown in the oven.

You could also add them right after pulling your strawberry cake mix cookies from the oven while the tops are still a bit soft.

• Try different sizes to find the best texture.

If you’re all about larger cookies, use a 3-tablespoon scoop and increase the baking time by a few minutes. You’ll definitely want to chill the dough first so they don’t end up completely flat.

Or, use a 1-tablespoon scoop for smaller treats and reduce the baking time to 8-9 minutes. They’ll usually end up a little thicker than full-sized cookies.

Mini strawberry white chocolate chip cookies would be so cute for baby showers or tucked into Easter baskets!

Prep Ahead

• Clean and chop strawberries
• Melt butter

Kitchen Tools You Will Need

• Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Silicone Spatula – Sturdy enough to mix the dough and gently fold in the berries. 
• 2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Wire Rack – Great for cooling all kinds of baked goods.

Make Ahead Tips

If you want to make the dough ahead of time, cover and store it in the fridge for up to 24 hours. It will be quite firm, so let it warm on the counter for about 10 minutes before scooping and baking.

You can also freeze the dough for up to 3 months without the berries. Fold those in after thawing the dough in the refrigerator overnight, then bake as directed.

Storing Strawberry and White Chocolate Chip Cookies

Transfer cooled treats to an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Strawberry and white chocolate chip cookies do not freeze well since the berries will release moisture when thawed.

Strawberry Cookie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Desserts Using Cake Mix

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Lemon Cake Mix Cookies

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Strawberry Dump Cake (5 Ingredient Recipe) + Video

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Strawberry Cake Mix Cookies with White Chocolate Chips

Strawberry Cake Mix Cookies are dotted with white chocolate chips and chunks of fresh strawberries. A soft, chewy, and simply sweet treat!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

cooling time 10 minutes minutes

Total Time 31 minutes minutes

Servings 18 cookies

Calories 226cal

Author Donna Elick

Ingredients

• 15.25 ounces box strawberry cake mix
• 6 tablespoons unsalted butter melted
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 cup fresh strawberries chopped, divided
• 1 1/2 cups white baking chips divided

Instructions

• Preheat the Oven: Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Mix the Dough: In a medium mixing bowl, stir together the cake mix, melted butter, eggs, and lemon juice until fully combined.
• Fold in Mix-Ins: Gently fold in 1/2 cup of chopped strawberries and 1 cup of white baking chips.
• Scoop the Cookies: Using a 2-tablespoon cookie scoop, drop cookie dough onto the prepared baking sheet, spacing them 2 inches apart.
• Add Extra Strawberries (Optional): Top each cookie with a few of the remaining chopped strawberries for a fresh, fruity touch.
• Bake: Bake for 11 minutes, or until the edges just start to brown. Keep an eye on them to prevent overbaking.
• Add White Chocolate Chips: Remove cookies from the oven and immediately press the remaining white baking chips into the tops of the warm cookies.
• Cool & Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Make-Ahead Tips: The cookie dough can be prepared and stored in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before scooping and baking.

Storage: Store cookies in an airtight container at room temperature for up to 3 days. For extended freshness, store them in the refrigerator for up to 5 days.

Freezing Instructions: These cookies do not freeze well due to the fresh strawberries, which release moisture when thawed. However, the cookie dough (without strawberries) can be frozen for up to 3 months. When ready to bake, fold in fresh strawberries and bake as directed.

Nutrition

Serving: 1 | Calories: 226cal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 184mg | Sugar: 21g | Fiber: 0.2g | Calcium: 80mg | Iron: 1mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Cake Mix Cookies with White Chocolate Chips appeared first on The Slow Roasted Italian.

Soft Monster Cookies

Who says creepy can’t be cute? And boy, are these soft monster cookies the CUTEST!!

They’re essentially brightly colored crinkle cookies with a googly eye surprise and soooo easy to make. 

No need for fancy decorating tools or hours spent hunched over with a piping bag.

Simply press the candy eyes into the cookies while they’re still warm from the oven and you’ve got a creature-tastic treat for Halloween or a monster-themed birthday party.

The kids can help too! Let them mix the color into the dough and decorate gooey monster cookies with as many eyeballs as they want.

It’s a hands-on activity and a sweet snack rolled into one.

Ingredient Notes and Substitutions

• Cake Mix – Our secret weapon! All you need is the cake mix powder, so don’t worry about the other ingredients listed on the box.
  
  I used Betty Crocker French Vanilla, but any white cake mix will work. If you opt for a yellow mix, you’ll need to adjust for that when coloring the dough.
  
• Butter – Use salted or unsalted, whichever you have on hand.
  
• Cream Cheese – This puts the gooey in our gooey monster cookies! Soften it (with the butter) on the counter before getting started.
  
• Powdered Sugar – Save this for after you make the dough. You’ll roll each ball in powdered sugar to create a crinkle effect as they bake.
  
• Gel Food Coloring – This one’s important! Gel coloring creates vibrant colors with the smallest amount, and it won’t alter the consistency of your dough.
  
  To get the same hues you see in the photos, use Wilton gel color in Purple and Kelly Green plus Garnier Labs gel color in Neon Pink and Electric Blue.
  
  But feel free to use whatever colors you want.
  
• Eyeball Candies .- I used Wilton brand for these too — you should be able to find them in the cake decorating section of any grocery or craft store.
  
  Make sure they are hard candies, not gummies or the kind made with decorator frosting. Those will simply melt into your cake mix monster cookies!

Tips and Tricks to Make Perfectly Gooey Monster Cookies

• Chill the dough before rolling into balls.

Most cookie dough does better with a quick chill, but the recipe especially needs it!

The butter and cream cheese will soften even more as you mix in the color — and that mixing develops the gluten as well.

After a 30-minute trip to the fridge, the fat will firm back up and the dough will relax, resulting in the perfect texture.

Without it, your treats will be as flat as pancakes and tough to chew too!

• Use extra powdered sugar to keep it from sticking.

This dough can be a bit sticky, so add a little powdered sugar to your hands, spoon, or cookie scoop when portioning and rolling it into balls.

Once they’re coated in powdered sugar, you’ll be able to transfer the dough balls to the baking sheet without too much issue.

• Add the candy eyes AFTER baking.

If you try to add them before, they will melt and burn in the oven. Instead, press them gently into the soft monster cookies while they are still warm.

This will help them stay in place as the cookies cool so they don’t fall off when you go to eat them!

• Bake in small batches.

Unless you have lots of helping hands, you’ll want to bake these one cookie sheet at a time.

It’s important to get those eyes on before the cookies cool too much, and that takes some time.

Keep the rest of the dough in the refrigerator.

You can roll it all at once so the dough is ready to pop right onto the pan, but wait to coat it in powdered sugar until just before baking.

Prep Ahead

• Soften butter and cream cheese
• Line cookie sheet with parchment
• Spray lightly with cooking spray

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Stand Mixer fitted with the paddle attachment
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Gel Food Coloring is perfect for baked goods because it won’t add too much liquid to the dough!

Serving Suggestions 

These gooey monster cookies would go perfectly with more of my Halloween treats — think meringue ghosts, candy corn creepers, and Snickers-stuffed mummies! 

Or, wrap them up in cellophane to tuck into boo bags or hand out to trick-or-treaters. 

Storage and Freezing

Transfer any leftover cake mix monster cookies to an airtight container so they don’t dry out. Store in the refrigerator for up to 4 days.

You can also freeze them for up to 3 months, but the candy eyeballs might bleed when thawed due to the moisture. Or maybe that’s just the level of creep factor you want!

The dough also freezes really well. Roll it into balls and wrap those in plastic, then place in a zippered freezer bag or container.

Store for up to 3 months and thaw in the fridge before baking.

Cake Mix Monster Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Halloween Recipes

Fun Cheesecake Brownies for Halloween

Halloween Cake Pops (How to Make Easy Recipe)

Halloween Lush Dessert

Snickers Stuffed Crescent Roll Mummies

Print

Soft Monster Cookies (Made with Cake Mix!)

Make Soft Monster Cookies with candy eyeballs for a not-so-spooky treat! This recipe is easy enough for the kids to help mix and decorate.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24

Calories 128cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• stand mixer

Ingredients

• 1/2 cup butter, softened 4 ounces
• 1 teaspoon pure vanilla extract
• 8 ounces cream cheese softened
• 1 large egg
• 1 box vanilla or white cake mix
• 1/2 cup powdered sugar
• food coloring
• candy eyeballs

Instructions

• Line a cookie sheet with parchment paper and lightly spray with cooking spray.
• In the bowl of your stand mixer, use the paddle attachment to beat the butter, vanilla extract, cream cheese and the egg on high until smooth and a bit fluffy.
• Add the dry cake mix and stir on low until combined.
• Divide the batter into bowls. I am going to do 4 colors so I will need 4 bowls. Add food coloring. I like to start with a 1/4 teaspoon of color and add more if needed.
• Once the color has been added, place the dough in the fridge for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit. Roll the dough into balls about 1 and 1/2 inches in diameter. Roll the dough ball into the powdered sugar.
• Place the balls on the cookie sheet about 2 inches apart.
• Bake for 10-12 minutes. Remove from the oven and while the coolies are still warm, press the candy eyeballs into the cookie. Let cool on the pan for 5 minutes before moving them to a rack to cool completely. Enjoy once cooled down.

Notes

Store leftovers, covered, in the fridge for up to 4 days.

You can freeze these cookies once they are baked in an airtight container for up to 3 months. A word of warning though: depending on the brand you use, the candy eyeballs can run when they get damp and they won’t look near as good after freezing.

You can freeze the dough for later use. Simply make the dough but before rolling it into balls, place the dough in an airtight container or wrapped tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge when you are ready to use it.

Chilling is vital for these cookies or they will be flat as pancakes when you bake them.

Just a reminder that you need the cake mix powder. Don’t make the mix according to the box, just the powder is all you need.

Nutrition

Serving: 1 | Calories: 128cal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 184mg | Sugar: 12g | Fiber: 0.2g | Calcium: 50mg | Iron: 0.5mg

Originally published September 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Soft Monster Cookies (Made with Cake Mix!) appeared first on The Slow Roasted Italian.

Blue Chocolate Chip Cookies

Who would have thought that blue chocolate chip cookies could look so tasty?! 

Just like everyone else with kids, Percy Jackson and the Olympians has become a smash hit in our house.

Munchkin loves the show, and I have to admit I’ve caught Chad watching it with her more than a few times! The more I see, the more I get sucked in myself!!

If you’re not familiar with the series, Percy LOVES blue food. You guys know how much I like to get creative in the kitchen, so I had to try my hand at making blue cookies like Percy Jackson likes ‘em. 

It was so easy… all I had to do was add some blue food coloring to the cookie dough batter and voila! Percy Jackson blue cookies for everyone.

I’m using a cake mix cookie recipe (like these lemon cookies and these crispy chocolate ones) as a base because it’s just so quick and easy to make.

That means less time in the kitchen and more time to watch the show!!

Want more fun cookies? Try our cookie monster cookies with cookie dough and Oreos or our tart Cranberry Chocolate Chip Cookies!

Love chocolate chip cookies? Our Death by Chocolate Cookies are fudgy, rich, and packed with even more chocolate in every bite.

Our Chocolate Pinwheel Cookies are another standout with a swirled vanilla and chocolate look that’s perfect for impressing at parties or holidays!

Ingredient Notes and Substitutions

• White Cake Mix – You’re going to want to use white cake mix for your Percy Jackson blue cookies to get the perfect hue from the blue food coloring. Any other flavor may mess with the color!
  
• Eggs – These are cake mix cookies, so you’ll need to use 2 large eggs. 
  
• Vegetable Oil – The same goes for vegetable oil — I typically reach for canola oil, but you can use your preference.
  
• Chocolate Chips – I like milk or semi-sweet chocolate chips for the classic look and flavor, but you could use dark chocolate, or even white!
  
• Blue Food Coloring – I like royal blue gel food coloring from Wilton for my blue chocolate chip cookies. I find that gel is a lot more vibrant than liquid.
  
  Plus, you need a whole lot less and you don’t have to add any excess liquid into the batter!

Tips and Tricks to Make Perfect Percy Jackson Blue Cookies

• Combine the batter thoroughly.

This recipe is incredibly simple and involves very few steps, but that means you need to do them well! 

When creating the cake mix cookie dough, be sure to blend the cake mix, eggs, oil, and blue food coloring until the batter is smooth.

It guarantees that the ingredients are well combined, and the food coloring is evenly distributed!

• Experiment with that blue color!

When working with gel food coloring, it’s important to start out slowly. I add about ¼ teaspoon and then adjust as necessary.

You can add more gradually until you get the perfect color.

A little goes a long way here!

• Fold in the chocolate chips gently.

No matter what type of chocolate you go with, it’s important to fold the chips into the cookie dough with care.

Use a spatula and don’t overmix or you’ll end up with tough results. 

You want the chips to be distributed throughout the batter without being crushed.

• A cookie scoop is your friend.

You can, of course, use a regular old spoon to place your cookies on the prepared baking sheet.

But, I find that using a cookie scoop helps make sure that all of them are the same size!

Not only will this prevent arguments between siblings, but it will also help the cookies bake evenly.

Prep Ahead

• Preheat the oven to 350°F
• Line baking sheets with parchment paper
• Set up the wire cooling rack

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Silicone Spatula – A sturdy silicone spatula makes mixing the cookie dough thoroughly and gently a breeze.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions 

These blue chocolate chip cookies taste great with a tall glass of milk. You could also add them to a larger spread of blue foods for a Percy Jackson-themed birthday party!

Whip up some homemade blueberry ice cream, bake a blue cake, and go all out with the decorations.

If your kids love Percy Jackson and the Olympians, they’ll get such a kick out of it! 

And if you’re craving cookies that aren’t, erm, blue, be sure to check out my recipes for chocolate chip cookies in the air fryer, chocolate chip pudding cookies, and my super soft, chewy, and gooey chocolate chip cookie recipe!

Storing and Freezing Percy Jackson Cookies

Store leftover blue cookies in an airtight container at room temperature for up to 1 week. You can extend their shelf life by a day or two if you keep them in the fridge. 

If you’d like to store the cookies for later, I suggest freezing the cookie dough rather than baking and then freezing.

Create the dough balls and flash-freeze them on a baking sheet. When frozen solid, transfer the cookies to a freezer bag, and freeze for up to 2 months. 

You can bake directly from frozen, though they may spread a bit. To prevent this, simply thaw the dough overnight in the fridge first.

Blue Cookies Percy Jackson FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cookie Recipes

Lemon Cake Mix Cookies

Best Chocolate Chip Pudding Cookies Recipe with Video

Gooey Chocolate Chip Cookies

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Print

Percy Jackson’s Blue Chocolate Chip Cookie Recipe

Learn how to make Blue Chocolate Chip Cookies from the Percy Jackson and the Olympians series! Soft, chewy, and of course… bright blue!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Calories 137cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• stand mixer
• cookie scoop
• royal blue food color

Ingredients

• 15.25 ounce package white cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 cup milk chocolate chips
• Royal blue gel food coloring start with ¼ teaspoon, adjust for desired color

Instructions

• Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and blue coloring. Using a hand mixer or stand mixer with the paddle attachment, blend the ingredients together on medium speed until smooth. Add more coloring, a little at a time, if needed to get your desired color.
• Stir in the milk chocolate chips with a spoon or spatula.
• Use a cookie scoop to make even portions and place onto your prepared baking pans, spaced about 2 inches apart.
• Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft.
• Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack, and let cool completely. Enjoy!

Notes

Gel food coloring provides vibrant colors without adding excess liquid to the dough, making it the perfect choice for achieving the brilliant blue of these cookies.

Nutrition

Serving: 1 | Calories: 137cal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 131mg | Sugar: 12g | Fiber: 0.2g | Calcium: 47mg | Iron: 0.4mg

Originally published March 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Percy Jackson’s Blue Chocolate Chip Cookies Recipe appeared first on The Slow Roasted Italian.