Red Velvet Cake Mix Cookies with Two Chocolate Chips
Chilled cake-mix cookie dough with white chocolate and miniature semisweet chips, baked in small batches until set but still soft.
Ingredients
Cookie Dough
- 1 13.25-ounce box red velvet cake mix
- ½ cup vegetable oil
- 2 large eggs
- 1 cup white chocolate chips
- ¼ cup miniature semisweet chocolate chips
Instructions
- Combine the dry 13.25-ounce cake mix, oil, and eggs until evenly mixed. Fold in white chocolate and miniature semisweet chips. Cover and refrigerate for 30–60 minutes, until easy to scoop.
- Heat the oven to 350°F and line two sheets with parchment. Portion about 2 tablespoons dough per cookie, making approximately 24 pieces, at least 2 inches apart.
- Bake one tray at a time for 8–10 minutes, or longer as needed until the edges and tops are set without a raw wet sheen. The centers can remain soft.
- Leave on the tray for 5 minutes, then move to racks for about 25 minutes more until fully cool. Cool baking sheets before adding another batch of dough.
Notes
The total estimate includes 30 minutes of chilling, two sequential 10-minute trays, and cooling. Longer chilling or more trays increases the schedule.