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5 from 2 votes

Red Velvet White Chocolate Crinkle Cookies

Soft and chewy Red Velvet White Chocolate Crinkle Cookies made with cake mix!
Course Dessert
Cuisine American
Keyword red velvet white chocolate crinkle cookies
Prep Time 10 minutes
Cook Time 11 minutes
Refrigerate 30 minutes
Total Time 51 minutes
Servings 36 cookies
Calories 121kcal
Author Trish - Mom On Timeout


  • 18.25 oz Red Velvet cake mix 1 box - I used Duncan Hines
  • 6 tbsp butter melted and cooled
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 3/4 cup powdered sugar
  • 1 tsp cornstarch


  • Combine cake mix, butter, cocoa powder, eggs, and vanilla in a large mixing bowl and mix by hand until blended.
  • Fold in white chocolate chips. Refrigerate for 30 minutes.
  • Preheat oven to 375 degrees.
  • In a medium sized bowl, combine powdered sugar and cornstarch. Mix with a fork.
  • Line cookie sheets with parchment paper.
  • Form 1 inch balls with cookie dough and roll in powdered sugar mixture.
  • Place about two inches apart on cookie sheet.
  • Bake for 9-11 minutes. Do not overbake!
  • Let cool on cookie sheet for 2-3 minutes before transferring to a cooling rack.
  • Store in an airtight container for up to 1 week.


Calories: 121kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 144mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg