Red Velvet Cookies
These Red Velvet Cookies are fluffy, yet chewy and can be topped with an Oreo frosting, if desired! These cookies are extra easy thanks to cake mix.
Servings: 18 cookies
Calories: 178kcal
Ingredients
- 1 (15.25 oz) box red velvet cake mix
- 1 (3.3 oz) box instant white chocolate pudding mix
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- Oreo Buttercream Frosting optional for topping*
Instructions
- Preheat oven to 350 degrees F and line 2 rimmed baking sheets with silicone baking mats. Set aside.
- Place dry cake mix, dry pudding mix, butter, eggs, vanilla, and salt into a large bowl and mix using a hand or stand mixer until combined.
- Use a large cookie scoop to scoop 9 cookies** onto each of the prepared baking sheets.
- Place 1 baking sheet in the fridge and bake the other in the preheated oven for 10-15 minutes, or until the insides are slightly underdone, but the tops and bottoms are cooked.
- Remove from oven, cool for 2 minutes on the baking sheet, then remove cookies and place onto a wire baking rack to continue cooling.
- Repeat with remaining baking sheet.
- Cool completely before topping with frosting and enjoying!
- Serve room temperature or chilled.
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Notes
*See Variations if you’d like other options for mix-ins/topping suggestions.
**If you like a thinner, less puffy cookie: smush down each dough ball until it’s about 1/2 inch thick before baking.
Add 200 calories per cookie if using the Oreo Buttercream Frosting.
Nutrition
Serving: 1unfrosted cookie | Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 304mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 188IU | Calcium: 41mg | Iron: 1mg
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