Red Velvet Cake Mix Cookies

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Red Velvet Cake Mix Cookies come together with five ingredients and take just eleven minutes to bake! Coated with sprinkles and topped with white chocolate hearts, they’re rich, fudgy, and perfect for Valentine’s Day! 

Valentine sprinkles covered red velvet cookie with a white chocolate heart on top.

The Best Red Velvet Cake Mix Cookies

Why choose between cake and cookies when you can have both thanks to these red velvet cookies! Made with a box of cake mix, they have the rich flavor and soft texture of cake in the convenience of cookies. 

Then, I top them off with sprinkles and chocolate hearts for even more deliciousness. Prepare a batch for Valentine’s Day. Or, just treat yourself on a random weekday. 

Either way, these cookies come together with minimal prep time and bake in minutes. They’re sure to be a hit with the whole family! 

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

Red velvet cake mix, oil, sprinkles, eggs, and white chocolate hearts on a white countertop.
  • Red Velvet Cake Mix – I prefer to use Duncan Hines or Betty Crocker, but any 15.25 ounce box of cake mix will work. 
  • Oil – Use a neutral oil like light olive oil, canola oil or vegetable oil. Or, swap it out with melted unsalted butter instead. 
  • Large Eggs – These enhance the rich flavor of the cookies and provide structure, helping them hold their shape. 
  • White Chocolate Hearts – I use Hershey’s cookies and cream candy hearts, but any white chocolate or regular chocolate candy will taste great. 
  • Sprinkles – Technically optional, colored sprinkles make the cookies even more festive and fun! 

How to Make Red Velvet Cookies with Cake Mix

Overhead photo of red velvet cake mix cookies on a metal cooking rack.

Before you begin, preheat your oven, and line a baking sheet with parchment paper. Set it aside. 

  1. Create the cookie dough. Combine the cake mix, oil, and eggs in a mixing bowl until a stiff dough forms. 
  2. Portion the cookies. Use a measuring cup or cookie scoop to portion the dough into equal-sized balls. Then, roll them between your palms until round. Roll in sprinkles, if desired. 
  3. Bake. Transfer the cookie dough balls to the prepared baking sheet. Bake the cookies until they’re just slightly crisp around the edges. 
  4. Cool. Allow the cookies to cool for a couple minutes on the baking sheet. Then, place the chocolate hearts on top. Transfer the cookies to a wire rack to cool completely. 

Baking Tips

  • Don’t Overmix. The dough will be pretty sticky or tacky. It’s supposed to be this way! Continue to mix just until the ingredients are combined and no streaks remain. Continuing to mix can overwork the dough, resulting in dense, tough cookies. 
  • Avoid Overbaking. Keep a close eye on your cookies, and remove them from the oven as soon as the edges set. Remember, they’ll continue to bake slightly as they cool! 
  • Don’t Tilt the Cookies. Be careful to not tilt or shake the cookies until the white chocolate hearts are hardened. Otherwise, the melty bottom will cause the chocolate to slide right off. 

Possible Flavor Variations

Up close photo of red velvet cake mix cookies with white chocolate hearts on top.
  • Use a different cake mix. This recipe is super forgiving! It tastes great with any flavor of cake mix you have on hand. Just make sure you use a 15.25 ounce box. 
  • Include vanilla extract. This is a great way to enhance the natural sweetness of the cookies. 
  • Add chocolate chips. Fold chocolate chips into the cookie batter before baking. 
  • Use a topping. Swap the chocolate heart with a topping like buttercream frosting, white chocolate drizzle, or powdered sugar. 

How to Store

Store leftover red velvet cake mix cookies in an airtight container at room temperature for up to five days. 

Can I Freeze These Cookies? 

Yes! Freeze baked cookies for up to three months. Thaw in the fridge overnight when you’re ready to eat. 

Freeze cookie dough for up to three months. To do so, portion the cookie dough balls, and arrange them on a baking sheet. Freeze until solid, and transfer the balls to a sealable bag. 

Bake the cookies from frozen, adding a few minutes as needed. Or, thaw the dough in the fridge overnight. 

Red velvet cake mix cookies topped with white chocolate hearts on a metal cooling rack.

Common Questions About This Red Velvet Cake Mix Cookies Recipe

Is red velvet cake mix just chocolate? 

Not quite. Chocolate cake mix is made with cocoa powder, chocolate chips, or melted chocolate. 

Meanwhile, red velvet cake mix is made with cocoa powder, buttermilk, and vinegar. As a result, it has a rich, chocolatey taste with a unique tang that’s different from chocolate cake. 

What do red velvet cookies taste like? 

Red velvet cookies have an indulgent flavor somewhere between chocolate cake mix and vanilla cake mix with a slight tang. Then, I add layers of chocolate for an even sweeter flavor! 

Do I need to chill the cookie dough? 

Nope! Because we’re using cake mix, chilling the dough is not necessary for this recipe. 

A woman's hand holding a red velvet cake mix cookie with a white chocolate heart.

Red Velvet Cake Mix Cookies with Chocolate Hearts Recipe

Make these red velvet cake mix cookies with just five ingredients and eleven minutes of baking time for an indulgent dessert perfect for Valentine’s Day!
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Dessert
Cuisine: All American
Keyword: cake mix cookies, chocolate hearts, red velvet cake mix cookies, red velvet cookies, red velvet cookies with cake mix, sprinkles, valentines cookies, valentines day
Servings: 20 cookies
Calories: 175kcal
Cost: $5.00


  • 1 (15.25 oz) Red Velvet Cake Mix
  • 1/3 cup oil or melted butter
  • 2 eggs
  • 20 white chocolate hearts (Hershey’s Cookies and cream candy hearts work well)
  • sprinkles optional


  • Preheat the oven to 350 F. Like a baking sheet with parchment paper. Set aside.
  • In a medium-sized mixing bowl, stir together the cake mix, oil and eggs until a stiff dough forms. If using sprinkles, pour them into a shallow bowl.
    1 (15.25 oz) Red Velvet Cake Mix, 1/3 cup oil or melted butter, 2 eggs
  • Roll the dough into 1 1/2 tablespoon balls and place on the baking sheet or roll the dough balls in the sprinkles until covered.
  • Bake for 11 minutes. Remove from the oven and cool for 2 minutes on the baking sheet. Then place the white chocolate hearts on top of the warm cookies.
    20 white chocolate hearts
  • Cool for 10 minutes on the cookie sheet before removing to a wire rack to cool completely. Be careful to not tilt or shake the cookies until the white chocolate hearts are hardened.
  • Store at room temp in an airtight container for up to 5 days.



Calories: 175kcal


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