Red Velvet Cake Mix Cookies 
Active Time: 10 mins
Total Time: 1 hr
Yield: 24 cookies
Ingredients:
1/2 cup vegetable oil
1/4 tsp. kosher salt
2 large eggs
1 (15.25-oz.) box red velvet cake mix
3/4 cup white chocolate chips (from 1 [11 1/2-oz.] pkg.)
Directions:
Step 1. Mix cookie dough: Preheat oven to 350°F. Whisk together oil, salt, and eggs in a medium bowl. Stir in cake mix, and fold in white chocolate chips. Refrigerate for 20 minutes.
Step 2. Scoop cookie dough: Portion 24 heaping tablespoons of dough and roll in your hands to form balls. Place about 2 inches apart on parchment-lined baking sheets.
Step 3. Bake cookies: Bake just until edges begin to brown, 10 to 12 minutes. Cool 10 minutes, then transfer to a wire rack to cool completely.
Notes:
These simple cookies can be customized in a variety of ways:
Cake mix: If you love these red velvet cookies, create batches with other types of cake mixes for a variety of cookies to serve at your next event.
Chocolate chips or chunks: Swap the white chocolate chips with milk, dark, or flavored chocolate chips or chunks.
Freeze-dried fruits: Fold crumbled freeze-dried strawberries or raspberries into the cookie dough before baking for a fruity twist.
Nuts: Add chopped pecans, almonds, or walnuts for a nutty addition.
Candies: Fold in M&M’s or chopped candy bars before baking.
Oreos: Top each cookie with crushed Oreos before baking.
Nutella: Top the baked cookies with a spoonful of Nutella for a sophisticated touch.
Crackly coating: Roll the scooped cookies in powdered sugar before baking for a pretty white finish.
Mini sandwiches: Bake the cookies as half-tablespoon-sized mounds for mini cookies you can sandwich with cream cheese frosting. Shorten the baking time as needed.
How To Store Red Velvet Cake Mix Cookies:
With oil to keep them moist, these cookies will stay fresh for quite a while. Cool the cookies completely on a wire rack before packing into an airtight container. Store at room temperature for up to five days or freeze for up to three months.
You can also freeze the cookie dough to bake later. Scoop the cookies onto a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe zip-top bag or an airtight container and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time if needed.
This method of making cookies from cake mix can be used with almost any cake mix. Consider a confetti cake mix or a chocolate cake mix for fun and easy variations of this recipe. These cookies can easily accommodate chopped nuts, toffee bits, and sprinkles for further flair and flavor.
Recipe courtesy of Southern Living.com