Perfect for Celebrating Love!
What if Your Cookie Dough is Sticky?
Making these cookies is very simple. I always mix oil and eggs and make sure they are all mixed and then add your favorite cake mix. Fold in chocolate chips.
They Taste as Good as They Look
Let's Talk More About Cookies
Should You Use Paper or Foil Lining?
Cooling Cookies Matters
With or Without a Mixer
You can use a mixer and you can skip it. You actually in many cases should not use a mixer. Over mixing is the most common cause for tough cookies. It is great to use the mixer for creaming together butter and sugar (or a cake mix), but beyond that most cookies don’t require a lot of beating. You don’t need to over mix ingredients like chocolate ships, nuts, or dried fruits when adding them to the cookie dough. They need to be folded gently until all ingredients are well mixed.
Is Using Cookie Scoop a Must?
The Quickest Cookies!
Frequently Asked Questions:
No, these cookies taste like regular cookies.
Yes, you can store them in an airtight container on the counter for about a week. You can place them in a freezer bag: they also freeze very well.
Yes, you can use any cake mix of your choice. If you are craving lemon cookies, then use a lemon cake mix.
How to Make Red Velvet Cookies With Cake Mix:
Other Desserts You Must Try:
Perfect Red Velvet Cookies Using Cake Mix
- 1 box red velvet cake mix I love using Duncan Hines cake mix
- ⅓ cup oil Any flavorless oil will work
- 2-3 eggs 3 small or 2 large eggs
- 1 cup white chocolate chips You can use any chocolate chips
- ½ cup marshmallows Optional
- Preheat your oven to (350 degrees F - 177 degrees C).
- In a bowl, add oil, eggs and cake mix. Mix until everything is combined.
- Add chocolate chips.
- Use a cookie scope (I used 2 tablespoons measuring spoon). Scope them into a prepared baking tray.
- Add more chocolate chips on top and marshmallows if you want.
- Bake on 350 degrees F for 15 minutes.
- Let them cool down for 10 minutes and enjoy them.
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