Easy Red Velvet Cake Mix Cookies with Cool Whip
Make soft and chewy red velvet cookies quickly using boxed cake mix and Cool Whip. This simple recipe requires few ingredients and delivers a vibrant, delicious treat.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) red velvet cake mix
- 1 container (8 oz) frozen whipped topping (Cool Whip), thawed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, combine the entire box of red velvet cake mix, the thawed Cool Whip, the egg, and the vanilla extract. Mix until just combined. Do not overmix.
- If using, gently fold in the white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes. The edges should be set, but the centers will look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a thicker, chewier cookie, chill the dough for 30 minutes before scooping.
- You can substitute semi-sweet chocolate chips for white chocolate chips if preferred.
- These cookies are best eaten within 3 days when stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg