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Chocolate Chip Red Velvet Cake Mix Cookies Recipe

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4.7 from 700 reviews

These Chocolate Chip Red Velvet Cake Mix Cookies combine the rich flavor of red velvet cake with gooey semi-sweet chocolate chips to create a soft, moist, and irresistible cookie. Made with a simple dough including cream cheese and butter, these cookies require chilling before baking to achieve the perfect chewy texture and prevent excessive spreading. Perfect for dessert lovers who want a unique twist on classic chocolate chip cookies with the distinctive tangy-sweet taste of red velvet.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, very soft
  • 8 ounces cream cheese (brick-style, full-fat)
  • 1 large egg
  • 2 teaspoons vanilla extract

Dry Ingredients

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

Instructions

  1. Beat the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and electric mixer), combine the softened unsalted butter, full-fat cream cheese, one large egg, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is creamed and well combined.
  2. Add cake mix: Stop the mixer and scrape down the sides of the bowl. Add the sifted red velvet cake mix to the wet ingredients. Beat on low speed for about 1 minute until just combined, avoiding overmixing to keep a tender crumb.
  3. Mix in chocolate chips: Scrape down the bowl again, add the semi-sweet chocolate chips, and beat on low speed just until they are evenly incorporated, about 30 seconds.
  4. Portion the dough: Using a large cookie scoop, a 1/4-cup measuring cup, or your hands, form 16 equal-sized mounds of dough. Roll each mound into a ball and slightly flatten them. The dough will be sticky and somewhat gloppy, which is normal for this recipe.
  5. Chill the dough: Place the cookie dough mounds on a large plate or tray, cover tightly with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Chilling prevents cookies from spreading too thin while baking and helps develop flavor and texture.
  6. Preheat oven and prepare baking sheet: About 20 minutes before baking, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or lightly spray it with cooking spray to prevent sticking.
  7. Arrange cookies on baking sheet: Remove dough from the refrigerator. Place the chilled dough mounds on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading. Smooth out the dough balls if desired for a more uniform shape.
  8. Bake the cookies: Bake for 13 to 15 minutes until the edges are set and the tops appear just set but may look slightly undercooked and glossy in the centers. The cookies will firm up as they cool, resulting in a chewy, soft texture.
  9. Cool before serving: Let the cookies cool directly on the baking sheet for 10 to 15 minutes. This resting time allows them to firm up fully. There is no need to transfer them to a wire rack.

Notes

  • Chilling the dough is crucial to prevent spreading and improve texture.
  • Use full-fat cream cheese for best flavor and texture.
  • Do not overmix the batter once the cake mix is added to avoid tough cookies.
  • Cookies may look slightly underbaked in the center but will firm up on cooling.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Red velvet cookies, chocolate chip cookies, cream cheese cookies, easy cookie recipe, soft cookies

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