Perfect Red Velvet Cookies Using Cake Mix
Delicious and easy Red Velvet Cookies Using Cake Mix only require few ingredients and will be ready in less than 20 minutes. These cookies are a perfect treat for any occasion and especially Valentine’s day.
Perfect for Celebrating Love!
Baking cookies doesn’t have to be hard. By using a cake mix, the process will be a lot quicker than making cookies from scratch. Whenever I don’t have time and I need a quick and easy dessert, I love using cake mix to make a delicious batch of cookies.
Cake mix is a staple in our pantry. I always have a couple of cake mix boxes on hand at all times. I use them whenever I feel like baking a quick dessert like this Red Velvet Cookies Using Cake Mix recipe.
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.
It is absolutely fun to cut out cookies, but it can be hard to remove from the cutter. Flour is the solution here. You just need to dip your cookie cutter in flour before you start cutting your cookies. Repeat flour dipping after every two cuts or three. If your dough is sticking in the bowl, counter, or the paper, flour a spatula or a bench scarper and gently work it under the dough.
Another solution if your cookie dough is sticky, cover and place the cookie dough in the fridge for 20 minutes. Once the cookie dough is ready, scope it with cookie scope or a tablespoon. Place them on a prepared baking sheet. Top them with more chocolate chips or marshmallows. Bake them for about 13-15 minutes. Let cookies cool down for a few minutes before removing them from the baking tray.
They Taste as Good as They Look
Let’s Talk More About Cookies
Should You Use Paper or Foil Lining?
Using baking sheets is one of the easiest ways to have the perfect type of baking. Also, it makes it easy to clean up after. Parchment paper is considered a standard choice to bake cookies, but it is not always the right choice. When you choose to make thin cookies with a crispy bottom choose foil instead of parchment paper. Use the less-shiny side of the foil up in the bottom of you baking tray. Heat will radiate through the foil toward the cookies. Moreover, foil will keep the fats near the bottom of the cookie creating crispier bottom.
Cooling Cookies Matters
Cooling cookies depends on how much it should continue to cook. To cool standard cookies, which are usually soft on the inside and a bit crisp on the outside, for just a minute or two as it is still on the tray and before transferring it to a wire rack too cool completely is right and enough. But, For other types of cookies, you should let them cool completely on the tray for best results. The hot tray will allow the cookies to cook more completely on the inside.
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?
Shortly, No. It is not a must to use a cookie scoop. But, if you want your cookies to be consistent in size and shape, using a cookie scoop is the best way to ensure same-size cookies. Further, it is a way less messy to use a scoop rather than scraping the dough with a spoon. In the nutshell, you can choose what works for you.
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.
Ingredients
- red velvet cake mix
- oil
- eggs
- white chocolate chips
- marshmallows (optional)
How to Make Red Velvet Cookies With Cake Mix:
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 at 350 degrees F for 15 minutes.
Let them cool down for 10 minutes and enjoy them.
Other Desserts You Must Try:
- Chocolate bundt cake with cake mix and pudding
- Glazed Lemon Pound Cake With Pudding
- Apple bundt cake with cake mix
- Lemon Cookies Using Cake Mix
- Moist Chocolate cake with whipped cream frosting
- The Philadelphia Caramel-Pecan Cheesecake
- Chocolate Bundt Cake with Cake Mix
- Easy No-Bake Lotus Biscoff Cheesecake
- The Best Carrot Cake Recipe From Scratch
- No-Bake Nescafe Cake
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Perfect Red Velvet Cookies Using Cake Mix
Equipment
Ingredients
- 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
Instructions
- 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.
