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Air Fryer Red Velvet Cake Mix Cookies

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Prep Time: 10 minutes
Cook Time: 6-8 minutes per batch
Total Time: ~25 minutes (for multiple batches)
Yield: 14-16 cookies

Intensity Level:

  • Difficulty: Easy – Perfect for beginners and busy bakers.

  • Effort: Low – Minimal ingredients and simple mixing.

  • Active Time: Medium-Low – Requires shaping and batch cooking in the air fryer.

Nutrition Information (per cookie, approximate):

  • Calories: ~180 kcal

  • Total Fat: 9g

    • Saturated Fat: 3.5g

  • Cholesterol: 20mg

  • Sodium: 180mg

  • Total Carbohydrates: 24g

    • Dietary Fiber: 0g

    • Sugars: 15g

  • Protein: 2g

Note: Nutrition calculated using specific brands mentioned. Values will vary based on the exact cake mix, oil, and chocolate used.

Ingredients

For the Cookies:

  • 1 (15.25 oz) box red velvet cake mix (We recommend Duncan Hines or Betty Crocker for consistent color and flavor)

  • 2 large eggs, at room temperature

  • ⅓ cup vegetable oil or melted coconut oil

  • 1 teaspoon pure vanilla extract (optional, but enhances flavor)

  • Non-stick cooking spray or parchment paper designed for air fryers

For the White Chocolate Drizzle (Optional but Recommended):

  • ½ cup white chocolate chips

  • 1 teaspoon coconut oil or vegetable shortening

Equipment

  • Medium mixing bowl

  • Whisk or spatula

  • Air Fryer

  • Small microwave-safe bowl

  • Fork or piping bag for drizzling

  • Wire rack for cooling

Instructions

Step 1: Prepare the Dough (5 minutes)

  1. In a medium mixing bowl, combine the dry red velvet cake mix, eggs, oil, and vanilla extract (if using).

  2. Using a whisk or spatula, stir until a soft, sticky, and uniform dough forms. It will come together quickly. Avoid overmixing; just stir until no dry cake mix patches remain.

  3. Let the dough rest for 5 minutes. This allows the ingredients to fully hydrate, making the dough easier to handle.

Step 2: Preheat & Prepare the Air Fryer (2 minutes)

  1. Preheat your air fryer to 320°F (160°C) for 3 minutes. A slightly lower temperature than oven baking is key to preventing the bottoms from over-browning.

  2. Lightly spray the air fryer basket with non-stick spray or line it with a round of parchment paper (with holes for air circulation).

Step 3: Shape and Cook (6-8 minutes per batch)

  1. Scoop about 1.5 tablespoons of dough (a medium cookie scoop works perfectly) and roll it into a ball. The dough will be tender, so handle gently.

  2. Place dough balls in the preheated air fryer basket, spacing them at least 1.5 inches apart. They will spread. Cook 4-5 cookies at a time to avoid crowding.

  3. Air fry at 320°F (160°C) for 6 to 8 minutes. The cookies are done when the tops look set and the edges are just beginning to firm up. They will still look soft in the center—this is crucial for a chewy texture.

  4. Do not open the basket during cooking.

Step 4: Cool Completely (10 minutes)

  1. Carefully remove the basket from the air fryer. Using a spatula, transfer the cookies to a wire rack. They will be very soft initially but will firm up as they cool.

  2. Allow cookies to cool on the rack for at least 10 minutes before drizzling or serving. Repeat the shaping and cooking process with the remaining dough.

Step 5: Prepare the Drizzle & Finish (5 minutes)

  1. Once all cookies are cooled, make the drizzle. In a small microwave-safe bowl, combine white chocolate chips and 1 teaspoon of coconut oil.

  2. Microwave in 20-second intervals, stirring well between each, until completely melted and smooth.

  3. Using a fork or a piping bag with a tiny tip cut off, drizzle the melted white chocolate back and forth over the cooled cookies.

  4. Allow the drizzle to set at room temperature for about 15 minutes, or in the refrigerator for 5 minutes.

Chef’s Notes & Tips for Success

  • Why 320°F? Air fryers have intense, direct heat. A lower temperature ensures the cookies cook through without burning the bottoms or edges.

  • Avoid Browning: If your cookies are browning too quickly, reduce the temperature to 300°F and add 1-2 minutes to the cook time.

  • Cookie Texture: For a crisper cookie, cook for an additional 1-2 minutes. For an ultra-soft, almost brownie-like center, stick to the lower end of the cook time.

  • Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Thaw at room temperature.

  • Variations: Fold in ½ cup of white chocolate chips or chopped pecans into the dough. Use cream cheese frosting for dipping instead of the white chocolate drizzle.

The Last Bite

These Air Fryer Red Velvet Cake Mix Cookies are a testament to the magic of simplicity. In less than 30 minutes, you can go from a single box of cake mix to a plate of stunning, professional-looking cookies that taste like you spent hours in the kitchen. The air fryer delivers an impeccable texture that’s hard to achieve in a standard oven, making this the ultimate quick-fix recipe for satisfying your sweet tooth with minimal effort and maximum visual appeal. Enjoy the rich, cocoa-kissed flavor and that signature vibrant red in every soft, chewy bite

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