If you’ve never thought of using cake mix to whip up a batch of delicious cookies let this be your PSA to do so. I’ve shared a recipe using a chocolate cake mix – Chocolate Salted Caramel Chip Cookies – a yellow cake mix – Pumpkin Spice Chocolate Chip Cookies – and today I am sharing one using a red velvet cake mix to make Red Velvet Cake Mix Cookies (how original!).
These cookies are perfect for the season with their deep red hue and little effort required to make them (let’s be honest, most people’s to-do list around this time can seem never-ending). While it is nice to bake something that is “fancy” and a tad bit involved it’s just as a nice (and less stressful) to make something that is easy and quick. The most stressful part of these cookies is having to wait one hour to bake them while the dough chills.
But after waiting for the dough to chill, and baking and cooling you’ll have delicious cookies that will be a great addition to any other cookies you are baking for the holiday’s or perfect just on their own.
One quick thing to note, to mimic a traditional Red Velvet Cake I used Hershey’s Cream Cheese Chips in these cookies, if you are unable to find them you can use white chocolate chips instead.
Red Velvet Cake Mix Cookies
Ingredients:
1 15.25oz box Red Velvet Cake Mix
1 1/2 teaspoons instant coffee granules (optional)
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup cream cheese chips*
*I used Hershey’s Cream Cheese Baking Chips, if you cannot find them white chocolate chips can be used instead.
Directions:
In a large bowl combine the cake mix, instant coffee (if using), oil, eggs and vanilla extract and beat with a hand mixer on medium speed until well combined. Stir in the cream cheese (or white chocolate) chips. Cover the bowl with plastic wrap and refrigerate 1 hour.
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Using a cookie scoop drop the dough about 2 inches apart on the baking sheets. Bake in the preheated oven for 10-11 minutes. The cookies will look slightly underbaked. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container.
Recipe first appeared on Bead Yarn & Spatula.
Bead Yarn & Spatula 
I found a Chocolate and Marshmallow Hersey baking chips