White Chocolate Raspberry Red Velvet Cake Mix Cookies

Need an easy red velvet cookie recipe that’s loaded with delicious flavor? These White Chocolate Red Velvet Cake Mix Cookies are going to be your new favorite recipe! Best part about these cookies!? You only have to measure out one ingredient! 

Why You’ll Love…

I love making cake mix cookies for so many reasons! It’s an easy cookie recipe to make because all of the dry ingredients are already measured out! The only thing you need to add is a flavorless oil (this could be coconut oil, olive oil, or vegetable oil) and some eggs! The beautiful thing about this recipe is that you can change the flavor based on whatever cake mix you buy at the store! 

The red color of these red velvet cookies is so bright and vibrant, it’s the perfect Valentine’s Day cookie or even works great for Christmas! But let’s face it, red velvet chocolate chip cookies are delicious year round! 

What’s inside these Cookies

Box Cake Mix Cookies are some of my favorite cookies to make because the base recipe only calls for three simple ingredients: 

• 1/4 cup of vegetable oil (or oil of your choice) 
• 2 large eggs
• 1 dry cake mix

You might notice that these recipes call for oil instead of room temperature butter or melted butter! You can swap out the oil for melted butter if you wanted to, however I like using the oil because it makes these cookies very moist and more cake-like! 

From here, you can really go as crazy as you want! From choosing your favorite brand of cake which could be Duncan Hines Red Velvet Cake Mix (that’s what I’m using here) or Betty’s Crockers Rainbow Cake Mix! Then you can add in chocolate chips, nuts, sprinkles, whatever flavor combination you want to add! 

If you’re looking for another cake mix inspired recipe using chocolate cake mix, try out this recipe here! 

Equipment Needed:

Because these Red Velvet Cake Cookies are so easy to make, you don’t need any fancy tools, so you can put your stand mixer and hand mixer away! 

For this recipe, I like to use: 

• A large mixing bowl. Using a large bowl makes it easier to stir everything together when you start adding in the freeze dried raspberries and white chocolate chips! 
• A medium Cookie scoop. You can use whatever size cookie scoop you want, but it can affect the cooking time if you use a smaller one! I like thick, chewy cookies, so I typically lean towards a medium cookie scoop! 
• A sturdy spatula! This helps mixing all the ingredients together, making sure you get all the way to the bottom of the bowl so no ingredients are left! 
• Parchment Paper or Silicone Mat. I always put something under the cookies when they’re baking! I love using parchment paper because it’s easy to throw away after baking, but a silicone mat works just as well! 

I don’t typically recommend a cooling rack or wire rack for the cookies after they’re done baking! I like to pull my cookies out of the oven when they’re still slightly underdone. Then I let them finish cooking on the hot baking sheet. This way you end up with crisp edges and soft center! My favorite cookie combination! Plus, I don’t recommend moving tender cookies that are fresh from the oven! They can break apart and cause you too much stress! So leave the cooling rack for cakes!

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Storage Instructions

To make sure these cookies last, you can store them in an airtight container for about 4-5 days at room temperature! 

If you wanted to freeze these cookies, you can scoop them out into balls of cookie dough, then place them on a baking sheet in a single layer until frozen. Then put the frozen cookie dough into a freezer bag and seal tightly! When you’re ready to bake, let them thaw at room temperature for about 30 minutes, then bake! 

I hope you love these delicious red velvet cookies and are inspired to use cake mix in a different way! It’s a great option for throwing together a delicious dessert in a fraction of the time!

Cheers!

-Holly Michelle