Ingredients
Equipment
Method
- Add the red velvet cake mix and flour to a large mixing bowl and whisk until combined.
- In a separate bowl whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix using a silicone spatula or spoon until a thick cookie dough forms.
- Remove 1/4 cup of the white chocolate chips and place them in a small bowl. Cover and freeze until needed.
- Fold the remaining white chocolate chips into the dough until evenly distributed.
- Form the dough into a rough ball or disc, cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Using a large cookie scoop, portion the chilled dough into 12-14 balls and place them on the prepared baking sheet. Do not flatten.
- Remove the reserved white chocolate chips from the freezer and gently press a few into the top of each cookie dough ball.
- Bake for 10-11 minutes.
- Immediately after baking, gently press each cookie down using the flat base of a large mug until approximately 1/4 to 1/2-inch thick.
- Place the open end of the mug over each cookie and make small circular motions to create a neat bakery-style shape.
- Allow the cookies to cool completely on the baking sheet before serving.
Notes
- Duncan Hines Signature Perfectly Moist Red Velvet Cake Mix gave us the best results for this recipe.
- Other red velvet cake mixes can be used, but color and texture may vary slightly.
- Use a silicone spatula or silicone spoon if possible, as red velvet cake mix can stain wooden utensils.
- Do not skip the chill time. It helps the cookies stay thick and bakery-style.
- Freezing the reserved white chocolate chips helps them keep their shape better on top of the cookies during baking.
- The mug shaping technique makes a big difference to the finished appearance.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies in an airtight container or freezer bag for up to 3 months.
- Allow frozen cookies to thaw at room temperature before serving.
Freezer Cookie Dough Instructions
After scooping the dough into balls, press a few reserved white chocolate chips into the tops. Place on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Bake directly from frozen at 350°F, adding 1-2 extra minutes to the baking time if needed. Do not flatten before baking. After baking, use the mug shaping technique exactly as directed.Related Recipes
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Nutrition information is automatically calculated, so should only be used as an approximation.