I love cake mix cookies, though I don’t make them a lot. Most likely because I eat them way too quickly (even though I usually have the intention of giving them to someone else.) However, when I saw bags of red velvet M&Ms popping up at the grocery store this past month, I knew I had to pair them with a simple, red velvet cake mix cookie!
The result was more delicious than I imagined. I “researched” how to make the perfect cake mix cookie (it’s not rocket science…more common sense), and I must say, this was the best cake mix cookie I’ve ever made. I took it to a little get together we went too, and everyone seemed to love them!
Even if you can’t find the red velvet M&Ms (since I’m guessing they will probably disappear the day after Valentine’s Day), you could easily put regular M&Ms in these, and I’m sure they would taste just as delicious!
I discovered that you have to use real butter when making these. As I read different posts about cake mix cookies, that was the consensus from most. When a person seemed to have a failed cake mix cookie recipe, it’s because they used margarine or another butter substitute. Oh, and be sure to melt it!
I also found that chilling the cookie dough helped a lot. I know, I know, chilling just is an added step that makes it take longer to get your delicious cookies in your mouth, but it truly does make a difference. I only chilled these for 30 minutes, and they were fabulous!
These would be perfect for a school elementary party, stick in your kid’s or spouse’s lunch box, or just have sitting out to much on. Yummy! They definitely didn’t last long around here.
- Red Velvet Cake Mix
- 1/2 cup butter, melted
- 2 eggs
- 1/2 bag Red Velvet M&MS, or any kind, if not available
- Mix melted butter, cake mix, and eggs together well in a large bowl.
- Add M&Ms and mix until combined.
- Chill 30 minutes in the refrigerator.
- Preheat oven to 350 degrees.
- Place by the tablespoon full on greased cookie sheet or silpat.
- Bake for 8-10 minutes.
- Let cool on cookie sheet for about 2-3 minutes, and then transfer to a cooling rack until completely cooled.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.