Red Velvet Cake Mix Cookies


Cake Mix Red Velvet Cookies 8

Is there such a thing as “normal”? No, right? And if there is, everyone has their own version of normal. So it’s not like every.single.person can fit into one person’s idea of normal. So while one person might have certain standards of normal, that cannot be said for everyone else on the planet because everyone’s normal is different. So no. There is no such thing as a universal “normal”. You picking up what I’m putting down?

I’m tired.

There are moments in my life that I’m not my normal or usual self. I mean, there are times, when out in public, that you need to “up your game” so to speak. When you are meeting with higher-ups at work. When you’re at a fancy-dancy restaurant. When you meet new people for the first time. When meeting with these certain people, it’s not the best time to start spewing your thoughts on why it’s impossible to find a decent cookie in New York City that is under $4, or that you just had the BEST Cacio e Pepe in your ENTIRE life this past weekend and you CANNOT deal. Nor can you burst into tears when you explain that you just finished binge-watching Sons of Anarchy and you are feeling EVERYTHING. OMGJAXWHAT. OMGWHATDIDIJUSTWATCH?! *tears* *breakdown*

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But there are times when my true neurotic self does make an appearance. It happens. For example, it’s impossible for me to *just* bake something. If I’m making something for the first time, and I bring it to work for people to try, or have my husband try it, I just can’t let them be. I’m all up in their face about it.

“How does it taste?!” “Do you like the texture?” “Are you getting all the flavors?” “Is there anything you would add/change?”  All while making creepy and constant eye contact with them.

I’m a gem.

I’m surprised they still eat the things I make knowing that they’re most like going to get bombarded with questions like they’re going on trial.

When I brought these cookies into work for people to try, this exact thing happened. Why? BECAUSE THESE ARE NOT NORMAL COOKIES. Regardless if there’s not a “universal” definition of normal or not. Because these cookies? They’re not. I don’t care.

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They’re cake mix cookies. Have you guys heard of these? You take regular boxed cake mix, mix in some oil and eggs, and instead of baking them as cakes, you make cookies. BOOM. Instant cookies. For this little adventure, I went with red velvet. Because, yes.

SO CONFUSED. These cookies. I can’t wrap my mind around them. When I made them and tried one  after they had cooled a bit, I was so thrown off. It was crispy on the edges and totally tasted like the edges of a freshly baked cake. You know what I mean, right? The slightly crispy edges that pull away from the cake pan once it’s baked? You know. And while it was light a slightly cake-y, it was also dense and chewy at the same time. I took a bite and just stood there staring at the rest of the cookie in my hand for about 5 minutes trying to process everything. My husband couldn’t quite get it either. I mean, they are physically cookies, but so different than when I make a chocolate chip cookie or any other type of cookie.

The flavor though? Spot on. I mean, obviously. They use cake batter. It really was like eating a slice of red velvet cake. And the white chocolate chips were the perfect sweet compliment. Plus I love how they look. It reminds me of cream cheese frosting you would find on a traditional cake.

But not normal.

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I brought them to work the next day and made people try them. I prefaced with the fact that these were different cookies than I normally make and if they don’t like them that could be why, blah blah blah. I don’t know why I can’t just let people enjoy cookies without a whole warning. Let people live, Deanna.

Everyone thought they were delicious and that there were no problems with them. When I kept asking “but aren’t they different?!?!!?” they kinda just looked at me, shrugged their shoulders and walked away. (It happens to me a lot.)

I decided to give them another shot and OMG the texture was different! The edges weren’t crispy, but everything was soft, dense, and chewy. I was pretty obsessed!! The same thing happens to cake too, though. Once it’s baked and stored in a container, everything settles and it becomes softer, more moist, and delicious. So it does make some sense.

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It’s literally a cake in a cookie form. There are aspects of both that, when combined, make the most not normal cookie I’ve had in a while. I think you guys should absolutely make these. While they’re so different, I think I’m kinda in love with them? They’re also the easiest things ever. Mix all the ingredients together, let it chill in the fridge (but just for a little bit!!), bake, and you have cookies. Take a night, make them, and let me what YOU think!! I need more opinions. And hello…do you see how thick they bake up?!

I don’t know why I’m freaking out about this, but I am. This is the life I have now. Where I sit and freak out over a cookie’s texture. Send help.

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Or just send more cookies.


Red Velvet Cake Mix Cookies

Recipe by: Just a Taste


  • 1 box of red velvet cake mix (I used Duncan Hines. It was their 16.5oz box)
  • 2 large eggs
  • 1/2 cup of vegetable oil (I used a mix of vegetable oil and canola oil because I didn’t have enough vegetable oil)
  • 1 cup of white chocolate chips (you can totally use regular chocolate chips, but I love the contract of color with the white)


  • Set oven to 350 degrees. Line baking sheets with parchment paper or simply spray with non-stick cooking spray.
  • In a bow of a stand mixer, or using a wooden spoon, mix together the cake mix, eggs, and oil until fully combined. Mix in white chocolate chips.
  • Cover the bowl and refrigerate for an hour.
  • Once it’s time to bake the cookies, scoop cookie dough (about 2 tablespoons) onto the baking sheet. Bake anywhere between 10-13 minutes. I baked mine for 12 and thought the texture was perfect. They might still look soft when you take them out, but they’ll firm up as they cool.
  • Let them cool on the baking sheet for a couple of minutes before transferring them to a cooling rack.
  • Store in an airtight container.



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