Soft, chewy, and perfectly sweet, these red velvet cake mix cookies are quick to make and full of classic red velvet flavor. They're perfect for snacks, desserts, or sharing with friends.
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I've always loved baking, but some days I don't have hours to spend in the kitchen. That's why these red velvet cake cookies quickly became a favorite of mine. They give me all the classic red velvet flavor I crave without the fuss of baking a full cake.
What I love most is how soft and chewy they turn out every single time. I've made them for last-minute gatherings, after-school snacks, and even just because I wanted a sweet treat. Just like my cake mix mug cake, the premade baking mix makes the process so easy, and you can mix in extras like chocolate chips or add cream cheese frosting on top.
Table of Contents
Ingredients
- Box of red velvet cake mix - Provides the base flavor, color, and structure, making the cookies soft and rich with classic red velvet taste. I used Duncan Hines Perfectly Moist but also tested Betty Crocker Super Moist.
- Egg - Binds the ingredients together and adds moisture for a chewy texture.
- Unsalted butter - Adds richness, flavor, and helps create a tender, soft cookie.
- Hershey's cream cheese-flavored chips - Flavored white chocolate chips that add creamy sweetness.
- Kosher salt - Enhances the overall flavor and balances the sweetness.
Scroll down to the recipe card for quantities used.
Instructions
Ready to make red velvet cookies in your air fryer? Start by preheating to 325°F (163°C) using the bake function. Set at 8 minutes per batch, making multiple batches as needed.
In a medium-sized mixing bowl, add the cake mix and salt, then mix well using a large spoon.
Add butter and beaten egg, then mix until combined without over-mixing. Fold cream cheese white chocolate chips into the cake mix cookie dough.
Scoop 1 tablespoon of the red velvet cake mix cookie dough onto the parchment-lined Air Fryer tray. Do the same for the remaining cookie mixture, leaving more than an inch of space in between each scooped cookie.
Press the top of each scoop and bake the cookies in the Air Fryer oven for 8 minutes per batch, adding the remaining cream cheese-flavored chips by individually pressing on top of the cookies in the last 1 minute of each batch.
If using an Air Fryer oven, slowly insert the tray into the middle cooking chamber, near the rotisserie catch. If the Air Fryer uses a basket, add the scooped cookie dough as directed.
After 8 minutes, immediately remove the first batch from the Air Fryer oven and cool the cookies for 5 minutes. Transfer to a cooling rack and allow the cookies to cool completely.
Repeat the above process for the remaining red velvet cookie dough while alternating the provided 2 Air Fryer trays.
Enjoy these Air Fryer Baked Red Velvet Cookies once they have cooled or transfer to an airtight container.
Hint: Chill the dough for 10 to 15 minutes before baking; this prevents the cookies from spreading too much and helps them stay soft and thick.
Variations
Here are some easy ways to customize these red velvet cookies made from cake mix:
- Add mix-ins like chocolate chips or chopped nuts for extra texture and flavor.
- Boost the cream cheese flavor by folding in a few teaspoons of cream cheese into the dough or frost with cream cheese icing.
- Adjust sweetness by using milk chocolate chips instead of cream cheese-flavored ones or adding a drizzle of chocolate on top.
- Play with toppings by sprinkling colored sugar, sprinkles, or mini candy pieces before baking for a festive touch.
- Make them bite-sized by using smaller dough scoops and mini chips for quick, snackable cookies.
Tips
Top tip: Use softened unsalted butter and don't overmix the dough. This will result in chewy cookies that are soft and tender.
More Recipe Tips:
- Scoop the dough evenly for uniform cookies that bake consistently.
- Chill the dough briefly before baking to prevent excessive spreading.
- Bake on parchment paper or a silicone mat to avoid sticking and promote even browning.
- Let the cookies cool slightly on the baking sheet before transferring to a wire rack to maintain their shape.
- Store in an airtight container at room temperature to keep them soft for several days.
Serving suggestions
These red velvet cake mix cookies are perfect on their own as a sweet treat anytime. I love enjoying them with a glass of cold milk or a cup of coffee for a cozy afternoon snack. They're soft, chewy, and flavorful enough that they don't need any extras, but pairing them with other cookies like my M&M cookies or almond butter cookies makes a fun dessert platter.
For a simple yet indulgent dessert idea, try stacking the cookies with a scoop of coconut milk ice cream between them for easy sandwich cookies. No matter how you serve them, they are always a hit for casual snacking or special occasions. Their festive red color makes them especially eye-catching for Valentine's Day, Christmas, or birthday celebrations.
Storage
Cookies made from red velvet cake mix can be stored in an airtight container at room temperature to keep them soft and chewy for several days. If you want to extend their freshness, you can also freeze them for up to a month and thaw at room temperature when ready to enjoy.
FAQs
Yes, you can omit them or substitute them with white chocolate or milk chocolate chips for a different twist.
Use softened butter, avoid overmixing the dough, and don't overbake-remove them when the edges are set but the centers are still slightly soft.
Absolutely! Any flavor will work to create a similar cookie with a new flavor. Chocolate cake mix is my second favorite to use.
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Recipe
Red Velvet Cake Mix Cookies in Air Fryer
Ingredients
- 1 ½ cups red velvet cake mix scooped and leveled (I used Duncan Hines)
- 1 large egg
- ¼ cup unsalted butter softened
- ½ cup Hershey's cream cheese-flavored chips divided
- generous pinch of kosher salt 1/16 teaspoon
Instructions
- Preheat Air Fryer using the "Bake" function to 325°F (163°C). Set at 8 minutes per batch, making 4 batches.
- In a small bowl, vigorously beat the egg.
- In a medium sized mixing bowl, combine red velvet cake mix and salt, then mix well using a large spoon.
- Add butter and beaten egg, then mix until almost completely combined without over-mixing.
- Reserve some cream cheese-flavored chips as topping and fold the rest into the red velvet cake mix cookie dough.
- Scoop 1 tablespoon of the red velvet cake mix cookie dough onto the parchment-lined Air Fryer tray. Do the same for the remaining cookie mixture, leaving more than an inch of space in between each scooped cookie.
- Press the top of each scooped cookie and bake in the Air Fryer oven for 8 minutes per batch, adding the remaining cream cheese-flavored chips by individually pressing on top of the cookies in the last 1 minute of each batch.
- If using an Air Fryer oven, slowly insert tray into the middle cooking chamber, near the rotisserie catch. If the Air Fryer uses a basket, add the scooped cookie dough as directed.
- After 8 minutes, immediately remove the first batch from the Air Fryer oven and cool the red velvet cookies for 5 minutes before removing from the Air Fryer tray.
- Repeat the above process for the remaining red velvet cookie dough while alternating the provided 2 Air Fryer trays.
- Enjoy these Air Fryer Baked Red Velvet Cookies once they have cooled or transfer to an airtight container.
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