Red Velvet M&M Cookies
An easy recipe for soft red velvet cookies made with a cake mix!
Welcome back to another round of red velvet! And is there really a better way to start off a week than with M&Ms?
One of my goals for 2017 is to show you all my true M&M fanaticism. I just realized the other day that I don’t think I’ve ever really let on to my readers how completely undone I am by a bag of plain M&Ms. That they are completely my achilles heel. If I had one food to live on for the rest of my life, it would unequivocally be M&Ms.
And I am being completely sincere here. Honest to the core.
You can most definitely expect more M&Ms in 2017. It’s part of my ongoing effort to be more “real.” I think I’m sometimes afraid to add M&Ms to ever-y-thing (my go-to plan of attack), because I don’t want you all to be like, “my gosh, does this girl know other ingredients exist??”
But the truth is… no. I sure don’t. My whole world basically revolves around M&Ms, and it’s about time to show a little more of that around here. I mean, really, is there a more appropriate place in my life for this obsession to fit? I think a dessert blog is probably the perfect outlet.
Which brings us right back to…
Be still my heart.
Soft, cake mix-made red velvet cookies packed with Valentine’s Day M&Ms. ????
I’ve said it before, and I know I’ll say it again… I adore cake mix recipes for many reasons. Aside from being easy and FOOL PROOF, cake mix recipes are so very predictable. Which is an excellent characteristic of a baked good.
When you use a cake mix, you know what the flavor is going to taste like. You have a pretty good guess as to the texture. And you generally understand how to adjust the baking times as needed. Give me a recipe where nothing crazy happens, and I’ll be one happy mama.
And that’s these cookies. Easy, simple, fool proof. Pillow soft inside, crispy edges, and the full, complex depth of flavor unique to red velvet.
I used my favorite cake mix cookie recipe, and just changed things up ever so slightly. You’ll need these ingredients:
❤️ red velvet cake mix (I generally reach for Duncan Hines, but other brands are just fine)
❤️ 2 eggs
❤️ 1/2 cup vegetable oil
❤️ 1/4 cup flour
❤️ 1 cup M&Ms
There’s no appetizing way to say this (so you’ll just have to trust me), but this is a very moist cookie dough. It might even seem oily. I promise you, it’s okay. Double promise, cross my heart. They will turn out perfectly. Please don’t be tempted to add more flour or less oil, otherwise the cookies will be dry after baking.
Just trust the recipe, friends. I have baked these cookies, realistically, close to 50 or 60 times in the past 2 years in at least 4 different ovens and at 3 different elevations. I KNOW this that this recipe is amazing! So don’t let the dough freak you out.
And on that note… ENJOY!! ????
- 18.25 ounce box red velvet cake mix (JUST the dry mix)
- 2 eggs
- 1/2 cup canola or vegetable oil
- 1/4 cup flour
- 1 cup plain M&Ms
- Preheat oven to 350ºF. Line a baking sheet with parchment or a silicone mat.
- Reserving the M&Ms, mix all ingredients together until dough forms.
- Stir in the M&Ms.
- Scoop dough by 2 tablespoons (see video below for scooping tips) onto the prepared baking sheet, and form them into tall mounds. Bake for 9 minutes.
- Remove from oven and let cool on baking sheet for 10 minutes before removing to a wire rack.