Oreo Red Velvet Cookies From Cake Mix

These Oreo Red Velvet Cookies From Cake Mix are soft, and chewy and can be made in one bowl for easy cleanup. After several tries, I have perfected this recipe so you can whip them up easily and enjoy without fail. 

Cake mix red velvet cookies are great because most of the ingredients are in the box so you only need to add the perishable items and they are ready to go. But recently the boxes, like everything else, have shrinkflated (gotten smaller) so I had to spend quite a bit of time trying to get these cookies just right for you.

Not a bad job at all because no cookies went uneaten but some were too sticky, too hard, too flat, to firm.  It was like I was Goldilocks and I was testing all the cookies until I found the version of this recipe that was just right!

My kids certainly did not complain about this experiment unlike when I test veggies and they get the same recipe over and over.  Cookie experiments are welcome and they didn’t mind the tests on these Oreo Cinnamon Rolls or these Strawberry Lemonade Cookies either.

Why You’ll These Oreo Red Velvet Cookies

• Minimal Ingredients Needed. All you need is the box of cake mix and 4 ingredients you likely have in your cupboard and you are all set!
• One Bowl. Toss all of the ingredients together in a single bowl, mix it up and you’re ready to bake.
• No Chill Time Required. The dough for many cake mix recipes can be very sticky and require an hour or so in the fridge to be able to scoop them onto the cookie sheet but these don’t require any chill time.
• Versatile. Not a fan of Oreos or just want to throw something new in? No problem. Just add the mix-in you like instead of the Oreos or if you are feeling adventurous make a half-and-half version. Half the amount of Oreo cookies and the remaining amount of the mix-in of your choice.

What flavor is Red Velvet Anyway?

Red velvet is the smooth operator of flavors, seamlessly blending vanilla and cocoa for a taste that’s both subtle and delicious. It boasts a mild cocoa kick, not too overpowering but enough to keep things interesting. The distinctive red hue is achieved using a touch of food coloring usually but because we are using cake mix this has been taken care of for us.  Which also means less likelihood of you staining your clothes or fingertips.

Ingredients you’ll need

• Red Velvet Cake Mix – the backbone of this recipe.
• Egg – Gives the cookies some tenderness and structure
• Vegetable Oil – Adds moisture to the cookie creating a tender crumb but also has a subtle flavor so the chocolate and vanilla can shine through.
• Salt – Intensifies the cookie flavor.  Just a little added kick is all.
• Crushed Oreo Cookies – Adds crunch and color along with the famously good Oreo Cookie flavor.

How To Make Red Velvet Cookies From Cake Mix

1. Preheat the oven to 350°F.  Line a baking sheet with parchment paper.
2. Grab a large mixing bowl and add all of the ingredients except the Oreo cookie crumbs.
3. Mix it up until just until all of the dry ingredients are mixed into the wet.
4. Then add ¾ of the crushed Oreos and mix to evenly combine. 

5. Scoop a heaping teaspoon of cookie dough and roll it in your hands to form a ball.
6. Add the cookies evenly spaced to the parchment-lined cookie sheet. Add a few extra pieces of the crumbled Oreos to the top of each ball of cookie dough.  When the cookies spread out so will the cookie pieces so don’t worry if they look all bunched up on top for now.
7. Bake for 8-10 minutes or just until the cookie puffs up and starts to crack a little.
8. Remove them from the oven and let them cool on the cookie sheet for about 5 minutes before transferring to a cooling rack. Repeat with the remaining cookie dough until it is all used up.

Recipe Variations

• Switch Up the Cake Mix. Make these cookies using chocolate, vanilla a cake flavour of your choice.  This recipe was tested using Betty Crocker so try and stick with this variety to ensure the ratio of ingredients works the same.
• Make It Vegan. Use a cake mix that is vegan and instead of using an egg substitute the egg for a flax egg.
• Swap the Fixins. Tired of Oreo (like that is even possible)? Instead add white chocolate or regular chocolate chips, crushed cookie pieces of your choice, or no add-in at all.  
• Drizzle it Up. Once the cookies are completely cooled drizzle melted chocolate over top or dip them!

Storage and Freezing

Store these cookies on the counter in a tightly sealed container for up to 3 days or freeze them for up to 3 months.

Recipe Tips & Tricks

• Don’t Overmix. Mix just until you can’t see streaks of flour anymore and then put down the spoon. Overmixing cookies can cause them to be tough or may lead to adding too much air causing them to be cakey rather than tender and slightly chewy.
• Chill Out. If you do find that the cookie dough is too sticky to handle you can add a little more (¼ cup more flour) or chill the dough for about a ½ hour so it is easier to handle.
• Don’t Crowd The Cookies. These cookies spread so it is important to leave room so they can.  If they are too close the edges will end up getting smooshed together and they won’t look nice and round and they will also be tough to separate.  Leaving space also allows for greater air circulation and more even baking.
• Let The Cookies Cool Down. These cookies are soft and tender so if you try and remove them from the cookie sheet right away as soon as you put the spatula under them they will scrunch right up and be a mess or at a minimum lose their round shape. Let them cool for about 5 minutes and they will be safe to move.  

More Easy Cookie Recipe

• The Very Best Gingersnap Cookies
• Old Fashioned Oatmeal Cookies
• Classic Shortbread Cookie Recipe
• Marshmallow Chocolate Chip Cookies
• Strawberry Lemonade Cookies
• Danish Wedding Cookies
• Triple Chocolate Chickpea Flour Cookies