Red Velvet Cookies made with cake mix and white chocolate chips are the easiest four-ingredient sweets for Valentine’s Day!
❤️ Why You’ll Love this Recipe: With just four ingredients, you can’t go wrong with this Valentine’s Day cookie recipe. The red velvet cookies are soft, thick, chewy, and studded with sweet white chocolate chips. They’re perfect for kids and adults to celebrate!
How to Make Red Velvet Cookies
I love that these cookies use just four ingredients, thanks to red velvet cake mix. I like to use the Betty Crocker Cake Mix, however, you can use any brand you like. I use a 15.25-ounce box.
Feel free to use a different flavorless oil in place of the canola oil if you prefer. Try coconut or avocado. But note that something flavorful like olive oil will not work, as it has too strong of a flavor.
I make these cookies in an electric stand mixer to make things even easier. But you certainly don’t have to. Feel free to use a handheld mixer or mix the cookies by hand if you don’t have a stand mixer.
I recommend using two cookie sheets to bake the cookies so that you can leave plenty of space between them. I baked 6 cookies per sheet. They’re bigger than the average size chocolate chip cookie and will expand a bit in the oven.
To shape the cookies, I use a 2-tablespoon scoop. These cookies are bigger than regular cookies for a bakery-style treat.
Do I Need to Chill Cookie Dough?
With this recipe, it’s best to chill the cookie dough in the fridge for at least an hour before baking. Cold dough won’t spread as much in the oven during baking. However, if you’re in a rush, you can use the freezer or skip this step altogether. Note that your cookies may be thinner and flatter.
If you like a cookie that’s very tall and soft on the inside, crisp on the outside, you can chill your dough overnight or up to 2 days. The flavor will improve and the texture will be even better!
Tip: for a slightly crispier cookie, bake them for 12 minutes.
These red velvet cookies will still be soft when they come out of the oven. They will firm up as they cool on the baking tray.
Store baked and cooled cookies in an airtight container at room temperature. The Red Velvet Cookies will stay fresh for 4-5 days.
You can also freeze the dough for up to 3 months. I recommend shaping the dough into cookie-sized balls first, then freezing them on a baking sheet before transferring them to an airtight bag or container.
You can bake cookies directly from frozen, just add a few minutes to the cook time.
More Valentine’s Day Dessert Recipes
These red velvet cookies are perfect for Valentine’s Day. Here are some of our other favorite treats for V-Day:
- Cherry Bars are filled with sweet cherry jam and have a simple sugar cookie dough.
- Dark Chocolate Cheesecake Mousse Cups are filled with a gooey cherry compote and have the perfect balance between bitter, tangy and sweet flavors.
- Black Forest Cheesecake Cake is a layered treat with deep, gooey chocolate cake and a tangy cream cheese frosting.
Red Velvet Cookies
- 1 15.25 ounce box red velvet cake mix
- ½ cup vegetable or canola oil
- 2 large eggs
- 1 cup white chocolate chips
- Add the cake mix, oil, and eggs to a large mixing bowl.
- Beat on low speed until well blended, about one minute.
- Add the chocolate chips and use a spatula to fold them into the cookie dough.
- Refrigerate for 1 hour (or up to 2 days).
- Preheat the oven to 350ºF. Line two baking sheets with baking parchment.
- Scoop out the cookie dough onto the baking sheets (about two heaped tablespoons of dough per cookie).
- Leave some space in-between each cookie as they will spread during baking.
- Bake in the center of the pre-heated oven for 10 minutes.
- Remove from the oven and leave to cool on the baking tray for 10 minutes then transfer to a wire rack to cool.
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