This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Kelly Senyei—chef, founder of the Just a Taste blog and author of The Secret Ingredient Cookbook—shares her quick and easy red velvet-flavored chocolate chip cookies made with a genius shortcut ingredient: box cake mix. 

Box cake mix is the ultimate shortcut for cookies (and banana bread) because it contains all the essential dry ingredients to form the base for those baked goods: flour, sugar and leavener. Simply add the wet ingredients. Another great thing is the variety of flavor combos. If it's a box mix flavor, it can become a cookie or banana bread

Kelly calls this cross between red velvet cake and everyone's favorite cookie "the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips." So, preheat your oven, make sure the milk is ice cold and get baking! 

Note: You can use any type of red velvet cake mix—just be sure the weight of the box cake mix is 15.25 ounces. Kelly prefers those that include pudding because the resulting cookies are even softer and chewier. 

For another recipe from Kelly that uses box cake mix, check out her Chocolate Chip Cake Mix Banana Bread.

Reprinted with permission from Just a Taste


  • One 15.25-ounce box red velvet cake mix (see Note)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ¼ cups white chocolate chips


Serves: Makes 18


Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat. 

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, oil and eggs until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes. 

When ready to bake, scoop out about 2 tablespoons of dough and roll it into a ball. Arrange the cookie dough balls on the baking sheet, spacing them at least 2 inches apart. 

Bake the cookies for 10 to 13 minutes or until they're slightly crisped around the edges and still soft in the center. (The cookies will puff up slightly while baking, but then settle as they cool. All ovens vary in temperature, so check the cookies after 12 minutes and continue baking, if needed.) 

Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely. Repeat the baking process with the remaining dough, allowing the baking sheet to cool completely between each batch.