Duncan Hines Red Velvet Cookies

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Make bakery-style Duncan Hines Red Velvet Cookies with cake mix, dipped in white chocolate and sprinkles. Easy, soft, and delicious!

Prep Time15

Cook Time10

Chill Time30

Total Time55

Course: Cookies

Cuisine: American

Keyword: Duncan Hines Red Velvet Cookies

Servings: cookies

Calories: 139kcal

Author: Lois

Get Recipe Ingredients

Preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
In a medium bowl, mix the red velvet cake mix, oil, and eggs together until well blended. The cookie dough will be thick and sticky. *See Note
Scoop the dough out in 1 to 1 ½ tablespoons. Using your hands, roll the dough into balls.
Place the cookie dough balls on the baking prepared sheet approximately 2 inches apart.
Bake for 10 to 12 minutes or until the cookies are set on the edges and crinkled across the top.
Allow the cookies rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Melt white chocolate according to package directions being careful not to overheat.
Dip each of the cooled cookies halfway into the melting chocolate.
Immediately add sprinkles over the wet candy coating. Place on parchment or waxed paper to allow the chocolate to set completely.

Stick to vegetable or canola oil unless otherwise noted for the best texture.
Mix only until combined to keep cookies soft and chewy.
If the dough is sticky, chill it for 20–30 minutes to make shaping easier.
Remove cookies when edges are set but centers are soft—they’ll firm up as they cool.
Allow cookies to rest briefly on the baking sheet, then transfer to a wire rack to cool completely before dipping in melted chocolate and decorating with sprinkles.