Introduction

These Chocolate Chip Red Velvet Cake Mix Cookies are soft, rich, and full of flavor with a delightful combination of red velvet and chocolate chips. Perfectly chewy and easy to make, they’re a fun twist on traditional cookies that impress every time.

A stack of four soft red velvet cookies is shown on a white marbled surface, with the top cookie broken in half to reveal a gooey, melted chocolate center. The cookies are rough-textured with dark chocolate chunks spread throughout, creating dark spots on the bright red dough. The broken halves on top display the shiny, smooth melted chocolate inside, while the other cookies below look thick and slightly cracked on the surface. Red crumbs are scattered around the base of the cookie stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, very soft
8 ounces cream cheese (brick-style, full-fat)

1 large egg
2 teaspoons vanilla extract

1 box (18.25 ounces) red velvet cake mix, sifted
12 ounces semi-sweet chocolate chips

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, or using a large bowl with an electric mixer, beat the softened butter, cream cheese, egg, and vanilla extract on medium-high speed for about 5 minutes until the mixture is smooth and well combined.
Step 2: Stop the mixer and scrape down the bowl. Add the sifted red velvet cake mix and beat on low speed for about 1 minute until just combined. Avoid overmixing to keep the texture tender.
Step 3: Scrape the bowl again, add the chocolate chips, and mix on low speed just until evenly distributed, about 30 seconds.

Step 4: Using a large cookie scoop or a 1/4-cup measuring cup, portion the dough into 16 equal mounds. Roll each into a ball and flatten slightly; the dough will be sticky and soft, which is normal.
Step 5: Place the dough balls on a plate or tray, cover tightly with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. Chilling helps prevent the cookies from spreading too much during baking.
Step 6: About 20 minutes before baking, preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with a Silpat mat or lightly spraying with cooking spray.

Step 7: Arrange the chilled dough balls on the baking sheet, spacing them at least 2 inches apart. Smooth out the dough if needed for an even shape.
Step 8: Bake for 13 to 15 minutes. The edges should be set, and the tops may look slightly undercooked and glossy but will firm up as the cookies cool.
Step 9: Let the cookies cool on the baking sheet for 10 to 15 minutes before serving to allow them to firm up completely. No need to transfer to a wire rack.

Tips & Variations

For extra flavor, add a pinch of cinnamon or a teaspoon of instant espresso powder to the batter before mixing in the cake mix.
Substitute white chocolate chips or peanut butter chips for a different twist on the classic chocolate chip.
Make sure the butter and cream cheese are very soft to ensure smooth mixing and a tender texture.

Chilling the dough is key to preventing the cookies from spreading too thin during baking and to developing richer flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm in a 300°F oven for 5 minutes or until soft and fresh.

How to Serve

A stack of three thick, soft red cookies with dark chocolate chunks is placed on a white marbled surface. Each cookie has a rough texture with visible cracks and glossy patches where the chocolate melts, showing a rich contrast between the bright red dough and the dark chocolate pieces. In the background, there are blurred outlines of two more cookies, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling the dough is important as it prevents the cookies from spreading too much and helps develop better flavor and texture. Skipping this step may result in thinner, flatter cookies.

Can I use a different cake mix?

Yes, you can experiment with other cake mix flavors, such as chocolate or vanilla, but keep in mind this will change the cookie’s flavor profile and color.