With just four ingredients and one dish, you can make red velvet cookies in 20 minutes! No mixer or chilling necessary! We used a packaged cake mix to create this the most simple cookie recipe ever.
- What do I need to make red velvet cake mix cookies?
- What mix-ins can I add to my red velvet cookies?
- Can I use oil instead of butter?
- Why make cookies out of cake mix?
- Can I use a different flavor cake mix?
- Red Velvet Cake Mix Cookies (One Bowl, No Mixer!)
- How do you spruce up a boxed red velvet cake mix?
- What is red velvet cookies made of?
- Can I use buttermilk instead of water in a red velvet cake mix?
- Is red velvet cake just chocolate cake with red dye?
- How to make a boxed cake taste homemade?
- How to make cake mix taste like bakery?
- Why do you put vinegar in a red velvet cake?
- What is red velvet main ingredient?
- What topping does red velvet cookie use?
- Can I use sour cream instead of water in a box cake mix?
You’re going to adore this response:
- a package of red velvet cake mix
- unseasoned butter
That’s all. I prefer to add 1 teaspoon pure vanilla extract and occasionally a few tablespoons cocoa powder to improve the taste, but they aren’t essential if you want to keep it simple with just four ingredients!
4 cup chopped macadamia nuts, however you could use 1 cup white chocolate chips instead. 4 cup white chocolate chips and 1I prefer to use a combination of three
You may alternatively melt the white chocolate and pour it over the tops of the cookies, or dip them in it. You may also substitute anything different for the white chocolate chips! M&Ms, dark chocolate chips, and part of your dog’s kibble
Maybe not that last one.
Can I use oil instead of butter?
You certainly can! I’d suggest using veggie or canola oil.
The directions on cake mix boxes normally ask for oil, but I like to use melted butter since I prefer the taste.
Ms. Crocker or Mr. Hines has already done the majority of the work for you, and all you have to do is add a few more ingredients and whisk it all together!
This is also an excellent method for new bakers to become acquainted with the process of mixing dough, portioning, and baking cookies before plunging deep into learning how to correctly measure your ingredients, use a mixer, and so on. Using a cake mix makes everything very easy and almost flawless!
My fully honest response: I only bake cookies using cake mix out of necessity, such as when I’m short on time and don’t have the necessary components. It’s not my first option since homemade cookies are usually my first choice and always provide a superior final product.
But, there is nothing wrong with utilizing a cake mix as a quick fix. I really like experimenting with different elements to create things my own.
Can I use a different flavor cake mix?
Sure thing! These will no longer be red velvet cookies.
You may use any other type of cake mix and then customize your mix-ins to your liking. The eggs and melted butter would remain unchanged.
Red Velvet Cake Mix Cookies (One Bowl, No Mixer!)
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Baking pans
- Paper made with parchment (precut)
- blending bowls
- Spoon made of wood
- a spoon for mixing
- Scooping cookies
- Cooling racks made of wire
- Red Velvet cake mix, 15.25 oz.
- 2 big room temperature eggs
- Vegetable oil may be substituted with melted and gently cooled unsalted butter.
- 1 teaspoon pure vanilla or almond essence (optional)
- * 1 cup white chocolate chips
- Preheat the oven to 350 degrees Fahrenheit and line two baking pans with nonstick silicone mats or parchment paper. Set aside.
- 1 cup white chocolate chips, 2 cups unsalted butter, 1 teaspoon pure vanilla essence *
In a large mixing basin, combine cake mix, eggs, butter (and vanilla extract, if using), and whisk with a wooden spoon until just mixed. Stir in the white chocolate chips to properly distribute them during the final few stirs.
1 big egg, 1 15.25 ounce box Red Velvet cake mix
- Using a medium cookie scoop (approximately 2 teaspoons), distribute dough onto prepared baking sheets, spacing it out so that no more than 6 biscuits fit on each sheet. Top with a few more chocolate chips if desired (for presentations sake).
- 9-11 minutes, or until the cookies are set (but have not yet started to brown).
- Let to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool fully. Enjoy!