Red Velvet Cake Mix Cookies
Go grab the cookie sheets, because it's time to take your favorite cake and magically shrink it into some soft and chewy Red Velvet Cake Mix Cookies! With just 3 ingredients and a cake mix shortcut, they're SO quick and easy to make!
Servings: 30 cookies
Ingredients
- 15.25 ounces Duncan Hines Red Velvet Cake Mix (if using a 13.25 oz box, reduce butter to 1/3 cup)
- 1/2 cup Melted Butter (8 Tbsp. or 1 Stick)
- 1 large Egg
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter, and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Form dough into 1 large ball, then cover dough ball tightly with plastic wrap.
- Chill dough in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Carefully form dough into balls. Dough may be slightly crumbly, but that’s okay… just use the heat from the palm of your hand when forming the balls.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
- Optional: After cookies have cooled, top with cream cheese frosting to send them over the top!
Notes
- Butter: When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Make Ahead Baking Tips: These cake mix cookies are so easy to prep ahead of time! The cookie dough can be made today, then stored covered in your refrigerator up to 2 days prior to baking your cookies.
- How to Store: After your cookies have finished baking and cooling, you can store them on the counter at room temperature for up to 3 days, covered in an airtight container.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
