Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. This step ensures your cookies bake evenly and release easily.
- In a large mixing bowl, crack the two large eggs. Add the 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract to the bowl. Whisk these ingredients together until well combined and slightly frothy. The oil provides the moisture and richness, while the eggs bind everything together.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the entire 15.25-ounce box of red velvet cake mix into the wet ingredients. Using a spatula or wooden spoon, begin to stir the ingredients together until just combined. Be careful not to overmix at this stage; a few dry streaks are okay as you’ll mix further in the next step.1 box (15.25 ounces) red velvet cake mix
- If you're using white chocolate chips, add them to the dough now. Gently fold them into the mixture until they are evenly distributed throughout the red velvet dough. The white chocolate chips add a delightful sweetness and creamy texture that complements the red velvet flavor beautifully.1/2 cup white chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size. If you're so inclined, gently press a few extra white chocolate chips or sprinkles onto the tops of the dough balls for a more decorative finish.1/2 cup white chocolate chips, Optional: Red or white sprinkles for decorating
- Bake for 9-12 minutes, or until the edges are set and the centers still appear slightly soft. The cookies will continue to set as they cool. Avoid overbaking, as this can result in dry, crumbly cookies.
- Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. This brief cooling period on the sheet allows them to firm up sufficiently for transfer. Once cooled, enjoy your delicious homemade Red Velvet Cake Mix Cookies!
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze baked cookies for up to 2-3 months.
