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!
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