Red Velvet Cookies are the kind of treat that feels special without requiring complicated steps or hard-to-find ingredients. This recipe focuses on bold color, rich cocoa flavor, and a soft, chewy center that stays tender long after baking. Made with a cake mix base, these cookies come together fast, bake quickly, and deliver consistent results. Whether you plan holiday baking or a simple weekend dessert, these cookies fit right in. The combination of white chocolate chips and semi-sweet chocolate creates balance, while the bright red color makes them perfect for sharing, gifting, or serving at gatherings where presentation matters just as much as flavor.

Story

Red Velvet Cookies became a staple in my kitchen during busy seasons when I still wanted homemade desserts without extra stress. Using a cake mix shortcut allowed me to bake cookies that tasted bakery-quality while saving time. Over the years, I refined this Red Velvet Cookies recipe to achieve the right texture every single time. The dough stays thick, the centers stay soft, and the edges never turn dry. Red Velvet Cookies also shine during winter holidays and February celebrations, which explains why they double as festive treats and valentine cookies. When friends ask for easy baking ideas that still feel thoughtful, Red Velvet Cookies always come to mind. They also work perfectly as cake mix cookies, especially when you want reliable results without overthinking measurements.

Ingredients

1 box (13.25 oz) red velvet cake mix

1/2 cup extra light olive oil, vegetable oil, or canola oil

2 large eggs
1 cup white chocolate chip morsels, plus 2–3 for topping each cookie

1/4 cup semi-sweet chocolate chips

Step-by-Step Instructions

Preparing the Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Measure all ingredients before mixing so the dough comes together quickly. Crack the eggs into a small bowl and lightly whisk them to break the yolks. Set aside the chocolate chips so they stay evenly distributed later. This preparation keeps the mixing process smooth and prevents overworking the dough.

Cooking Instructions

In a large mixing bowl, combine the red velvet cake mix, oil, and eggs. Stir until a thick, sticky dough forms with no dry patches remaining. Gently fold in the white chocolate chips and semi-sweet chocolate chips until evenly mixed. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Once chilled, scoop about two tablespoons of dough, roll into balls, and place them two inches apart on the baking sheet. Add a few extra white chocolate chips on top if desired. Bake for 8 to 10 minutes, then remove while centers still look soft. Let cookies rest on the pan for five minutes before transferring to a rack.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid skipping the chilling step because warm dough spreads too quickly in the oven. Do not overbake, even if the cookies appear underdone at first. Red velvet cookies continue setting as they cool, and extra oven time leads to dryness. Also, avoid overmixing once the chocolate chips go in, since that can make the cookies dense instead of tender.

Pro Tips for Better Flavor

For deeper chocolate flavor, use high-quality cocoa-rich cake mix brands. Light-colored oils keep the red hue vibrant, while neutral oils prevent flavor interference. Pressing extra chocolate chips on top before baking adds visual appeal and bakery-style texture. Baking one test cookie first helps you fine-tune timing for your oven.

Serving and Storage

How to Serve

Serve Red Velvet Cookies slightly warm with a glass of cold milk or hot cocoa. They also work beautifully on dessert platters with brownies and sugar cookies. For special occasions, package them in clear bags with ribbons for simple homemade gifts.

How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to two months. Thaw at room temperature or warm briefly in the microwave before serving.

Conclusion

Red Velvet Cookies offer everything you want in a homemade dessert: ease, consistency, and crowd-pleasing flavor. With minimal prep and quick baking time, they suit both beginner and experienced bakers. Try this recipe once, and it will quickly become part of your regular baking rotation.

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Frequently Asked Questions

Can I make these cookies ahead of time?

Yes, you can prepare the dough and refrigerate it up to 24 hours before baking. Chilled dough actually improves texture and makes shaping easier.

Can I use only one type of chocolate chip?

Absolutely. You can use all white chocolate or all semi-sweet chips depending on your preference. Both options work well.

Why do my cookies look underbaked at first?

Red velvet cookies set as they cool. Removing them while centers look soft keeps them chewy instead of dry.