White Chocolate Chip Red Velvet Cookies (from cake mix). Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet. Yes, you can use any type of red velvet cake mix. And yes, these will be the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips. So preheat your oven, make sure the milk is ice-cold, and read on for this quick and easy cookie recipe that marries red velvet cake flavor with chocolate chip cookie perfection.

These cake mix cookies take advantage of that similarity by using a few ingredients to make chewy cookies out of a box of cake mix. They have the perfect crisp tender texture of a cookie while tasting like red velvet cake with pops of white chocolate throughout. They also keep exceptionally well for a few days because of their high oil content. You can cook White Chocolate Chip Red Velvet Cookies (from cake mix) using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of White Chocolate Chip Red Velvet Cookies (from cake mix)

You need 1 (15.25 oz) of box red velvet cake mix (I used Betty Crocker).
It's 2 of large eggs.
Prepare 1/2 cup of vegetable oil.
Prepare 1 tbs of unsweetened cocoa powder.
You need 1 cup of white chocolate chips.

These Red Velvet Cake Mix Cookies are soft, chewy & filled with white chocolate chips. The red velvet and white chocolate chips are simply made for each other and the soft and chewy texture from the cake mix is my favorite. If you do not like white chips, try subbing dark chocolate, milk chocolate or semisweet chocolate chips. Starts off with cake mix, soft and chewy, loaded with white chocolate chips.

White Chocolate Chip Red Velvet Cookies (from cake mix) instructions

Place cake mix, eggs, oil, and cocoa powder in a large bowl. Stir together with a wooden spoon until everything comes together and no dry mix remains..
Fold in white chocolate chips to incorporate. Cover bowl with plastic wrap and place in fridge 30 min - 1 hr to chill. When ready to bake, preheat oven to 350°F and line 2 baking sheets with parchment paper..
FOR LARGE COOKIES: Scoop out 2 tbs of dough and gently roll into a ball for each cookie. Arrange 6 balls per baking sheet, 2 inches apart. Bake one sheet at a time! Place in oven and bake 12-16 minutes or until edges are just beginning to crisp and center is still soft (I like mine a little under done so right at 12 was perfect for me)..
FOR SMALL COOKIES: Scoop out 1 tbs of dough, form a ball, space out 12 balls per cookie sheet and bake 8-10 minutes (follow same guidelines as large to determine doneness, again only baking 1 sheet at a time)..
Remove from oven. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely (or, ya know, sneak a couple with a nice cold glass of milk while still warm). Enjoy!.

These classic cookies are perfect for Valentine's Day, Mother's Day or even Christmas. They are so vibrant and red, just like these Red Velvet Truffles and this Moist Red Velvet Cake and these Red Velvet Crinkle Cookies. Depending on what kind of chocolate you prefer, you can really use any type of chocolate chips you desire. From white, semi-sweet, milk or dark, any of these chocolate chips will work with these red velvet cookies. These easy red velvet cookies start with a cake mix and are loaded with white chocolate chips.