The softest, chewiest, easiest cookies that start with a cake mix!
It’s Valentines Day week, but I love these cookies all year round! Cake mix cookies are the simplest of cookies to make but taste SO delicious without needing a bunch of ingredients. You’ll need four to be exact!
My favorite cake mix cookies are these babies right here. This red velvet version is sooo insanely good. They taste like red velvet cake batter, but in cookie form. They are thick, chewy and stay soft for days and days. Ahhh, talk about yum.
If you’re not a fan of red velvet, you can adapt this recipe by using any flavor of cake mix you like! The most important step to these cookies is chilling the dough for at least three hours. This is absolutely mandatory to get perfectly thick and chewy cookies.
Red Velvet Cake Mix Cookie
- 1 15.25 oz red velvet cake mix
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 egg yolk
- 1/2 cup white chocolate chips reserve 1/4 cup
- In the bowl of your stand mixer, beat cake mix, melted butter, eggs and yolks until fully combined, about one minute. Fold in 1/4 cup white chocolate chips by hand. Chill dough in refrigerator for a minimum of 3 hours or overnight.
- When dough is chilled, preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- Scoop about 1 tablespoon of cookie dough, roll into a ball and place on prepared baking sheet. Repeat the process for the rest of the dough, spreading 2 inches apart. Take the reserved white chocolate chips and press a few into the tops of each dough ball. Bake for 9-10 minutes. Cookies will look underdone, but they will set as the cool. This is what makes them soft and chewy. Allow to cool on pan for a few minutes before transferring to a wire rack to finish.
- Red velvet cake mix cookies will stay fresh for up to 5 days stored in an airtight container at room temperature.