Red Velvet Cake Mix Cookies are the ultimate cookie for red velvet lovers! These HUGE cookies are made with red velvet cake mix, along with flour, sugar, and butter, making them semi-homemade. They are topped with a crucial cream cheese frosting that makes them seriously irresistible. You won’t believe that these giant bakery sized cookies came out of your oven!
I guess you could say I’m on a roll with these cake mix cookies. First it was the Funfetti Cake Mix Cookies. Then the Chocolate Cake Mix Cookies. And now, these incredible Red Velvet Cake Mix Cookies with Cream Cheese Frosting. Oooooh boy these just might be my new favorite!!
These giant red velvet cake mix cookies are made with red velvet cake mix AND flour, sugar, and butter, which I think make them semi-homemade. Using a cake mix adds the red velvet flavor and also keeps the cookies super soft yet chewy at the same time.
Butter – I use unsalted butter in all of my baking. This recipe starts with cold butter, which helps them not spread too much during the baking time.
Eggs and Egg Yolk – the addition of an extra egg yolk makes these extra chewy!
Pure Vanilla Extract
Red Velvet Cake Mix
Beat the butter. First, beat the butter. We start with cold butter so the cookies don’t spread too much, so I like to beat it to get it a little creamy before adding the sugar.
Add the sugar and eggs. Next, add the sugar to the butter and beat until combined, followed by the eggs one at a time. It’s important to scrape the sides of the bowl down to make sure the butter isn’t sticking to the sides. After the eggs, add an additional egg yolk. This helps the cookies stay chewy!
Add vanilla extract and dry ingredients. Next, add the vanilla extract, followed by the baking powder, baking soda, and salt. Lastly, add the red velvet cake mix followed by the flour, and beat until they’re well combined.
Form into dough balls. This recipe makes 6-8 cookies that are ~1/2 cup of dough each. Using a 1/2 cup measuring cup, measure the dough into the 1/2 cup dough balls. If your dough balls are rounded 1/2 cup dough balls, you will likely get closer to 6 cookies. If they are right at or a little under 1/2 cup, you will get about 8 large cookies. I like to spray my measuring cup with cooking spray to make the dough easier coming out of the measuring cup.
Bake. Place the dough balls onto 2 baking sheets lined with parchment paper, 3 on each baking sheet. Bake in a 375 degree F oven for 9-10 minutes. The edges will seem set and the middle may seem slightly underbaked – that’s OKAY! After they cool completely, they will set up. I like to cool them on the baking sheets for about 10 minutes and then carefully transfer them to a cooling rack to cool completely, for about 20-30 minutes.
Make the frosting. While they are cooling, make the cream cheese frosting. Simply beat together cream cheese, softened butter, vanilla, salt, and powdered sugar.
Frost and eat. Lastly, frost the cookies! These giant cookies get a generous portion of cream cheese frosting, so load ’em up! Then, DEVOUR!
These are seriously so, so good. I made them once with white chocolate chips and they were pretty dang good but they are INCREDIBLE with the cream cheese frosting! I thought I was going to give instructions for both using the white chocolate chips and the frosting but I 100% think the frosting is the way to with these!
Start with cold butter. This will ensure the cookies don’t spread out too thin.
Adjust the size. If you want to make these into smaller cookies, that totally works, too! Use a cookie scoop or a 1/4 cup measuring cup and bake closer to 7-8 minutes.
Storage. Store these cake mix cookies in an airtight container in the refrigerator since they have a cream cheese frosting. They will last 3-4 days in the refrigerator or up to 3 months in the freezer.
Shortcut – You can use the canned cream cheese frosting if you want to skip the step of making it.