Ingredients
- 1 box red velvet cake mix (15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and vanilla extract; stir until fully incorporated and a thick dough forms.
Fold in the white chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
How do I store these Red Velvet Cookies to keep them soft?
Store your cooled Red Velvet Cookies in an airtight container at room temperature for up to one week. For best texture, place a small slice of bread in the container; the cookies will absorb the moisture, keeping them delightfully soft. Avoid refrigerating, as this can cause them to dry out quickly.
Can I substitute the vegetable oil in this Red Velvet Cookie recipe?
Yes, you can substitute the 1/3 cup of vegetable oil with melted unsalted butter or canola oil for a slight flavor variation. Using melted butter will yield a richer, slightly chewier cookie texture compared to the oil. Ensure it is fully cooled before mixing it with the cake mix and eggs.
What is the best way to prevent my Red Velvet Cookies from spreading too much while baking?
To prevent excessive spreading, ensure your dough is slightly chilled for about 15 minutes before scooping, even though the prep time is short. Also, make sure your oven is accurately preheated to 350°F (175°C), and use parchment paper as directed to ensure the bottoms don't cook too fast.
