This post may contain affiliate links. For more information, read my disclosure policy.

These are the best red velvet cake mix cookie recipe! 4 ingredient soft and chewy cookies that taste like red velvet cake. My melted butter secret adds so much flavor. Add frosting or chocolate chips to make the perfect easy cookie recipe!

stack of red velvet cookies the top one has frosting

Red Velvet Cake Mix Cookies can be made with Betty Crocker Cake Mix or Duncan Hines Cake Mix with the same ingredients. By adding 2 eggs and 1/2 cup melted butter you get a soft easy cookie that tastes like red velvet!

Cake mix cookies are SO easy to make and they’re delicious too. Red Velvet Cake Mix Cookies have just 4 ingredients and they stay soft for days. There’s no shame in using cake mix – no one turns down this easy cookie recipe. You can add your favorite mix-ins (white chocolate, chocolate chips, nuts, or use cream cheese frosting on top. The cookies have a soft texture with a crackly exterior and they’re so soft and perfect with a bright red color!

The secret to my cake mix cookie recipe is using melted butter. Most cake mix cookie recipes call for oil, but butter adds that classic cake flavor and by starting with it melted you don’t even need a mixer!

ingredients in cake mix cookies

Important Ingredient in Cake Mix Cookies

  • Red velvet cake mix: You can use any brand of cake mix (as long as it’s 15-16 ounces), but know that Duncan Hines may spread more than Betty Crocker.
  • Butter: unsalted and softened or melted. I prefer starting with melted butter instead of using vegetable oil – butter adds more flavor.

Frosting or Add-ins

  • Chocolate chips, M&Ms, and/or sprinkles: use whichever you prefer. I love using white chocolate chips for this cookie recipe
  • Cream Cheese Frosting: Skip the mix-ins and frost the cookies with cream cheese frosting, either my recipe or a can.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

stack of red velvet cookies with the top one cut in half

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

  • Check the size of the cake mix you’re using and make sure the size is 15-16 ounces for the recipe to be successful.
  • Using butter instead of oil gives a delicious flavor to these red velvet cake mix cookies. You can use either melted butter or room temperature softened butter but melted butter makes it so you do not have to use a mixer.
  • You can use this red velvet cake mix cookies recipe with any cake mix flavor.
  • Don’t over bake these cake mix cookies. These taste better, slightly underdone.
  • Make red velvet sandwich cookies with buttercream frosting or cream cheese frosting.
SUBSTITUTIONS
OTHER RECIPES
stack of red velvet cookies the top one has frosting

Red Velvet Cake Mix Cookies Recipe

5 from 14 votes
Easy Red Velvet Cookie Recipe – this fun cookie is soft and chewy and gooey too, and perfect with M&Ms. They're good all year round but red velvet cookies are perfect for Valentine's Day!
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Yield 24 cookies
Serving Size 1 cookie
Save RecipeRate RecipePrint Recipe

Ingredients
 

  • 1 15-16 ounce box red velvet cake mix
  • 2 large eggs
  • ½ cup (113g) unsalted butter , melted
  • 1 ½ cups chocolate chips or M&Ms
  • Cream Cheese Frosting optional

Instructions

  • Place cake mix, eggs, and butter in a large bowl. Stir until the batter comes together and is smooth. You can do this with a wooden spoon or a hand mixer. Stir in chocolate chips or M&Ms, if using.
  • Scoop 2 tablespoon sized cookie dough balls onto cookie sheets lined with silpat baking mats or parchment paper. Chill for at least one hour.
  • Preheat oven to 350°F. Bake chilled cookies for about 11-13 minutes, or until the edges just start to get golden brown.
  • If desired, frost cooled cookies with cream cheese frosting.
  • Store in an airtight container for up to 3 days or freeze for up to one month.
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Recipe Notes

  • Use chocolate chips or any color M&Ms for the mix ins, or add sprinkles. Use 1 1/2 total cups of mix-ins.
  • Skip the add ins and use cream cheese frosting instead!

Recipe Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 48mg | Fiber: 1g | Sugar: 13g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

melted butter, cake mix, and eggs in clear bowl.
red velvet cookie batter in bowl.
cookie dough on cookie sheet lined with silpat.
red velvet cookies in a stack with 2 having frosting.

How to make Red Velvet Cake Cookies

  1. I prefer using melted butter – but you can use softened – your choice!
  2. If using softened butter you’ll need a hand mixer or stand mixer, but if you’re using melted you can stir by hand.
  3. If you add mix-ins you’ll do it after the dough is mixed.
  4. The dough needs to be chilled, especially if starting with melted butter.
  5. If you want, frost cooled cookies with any kind of buttercream!

Storing Cookies

  • Store cooled cookies in an airtight container at room temperature for several days. They’ll stay soft for quite awhile as long as you didn’t over bake them.
  • You can also freeze cookies in an airtight container.
  • Don’t stack frosted cookies; you can stack them if they just have chocolate chips, etc.

FAQs

Does brand of cake mix matter?

As long as you use a 15-16 ounce box mix you can use any brand. They’ll all turn out but know that Betty Crocker cookies will spread less than Duncan Hines, due to other package ingredients.

Can I add mix-ins?

Use up to 1 1/2 cups of any mix ins (like white chocolate chips or chocolate chips) or leave the cookies plain and frost with cream cheese frosting.

Other Favorite Cookie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 14 votes (12 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. Hi, I tried this recipe and it was a bit runny so I couldn’t hold the balls, and once baked it was flat as a coin. Is there something I’ve missed?

    Reply