Chocolate Chip Red Velvet Cake Mix Cookies Recipe
If you’re on the hunt for a cookie that combines indulgence and whimsy in every bite, look no further than this Chocolate Chip Red Velvet Cake Mix Cookies Recipe. These cookies are a glorious marriage of rich red velvet flavor and melty semi-sweet chocolate chips, wrapped up in a soft, tender texture that’s utterly addictive. Whether you’re baking for a cozy afternoon treat or a festive occasion, this recipe effortlessly delivers that perfect balance of sweetness and decadence with a fun twist you won’t find with regular cookies.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in building the magic of these cookies. From the tangy cream cheese to the luscious red velvet cake mix, each component contributes to a tender crumb, vibrant color, and that unforgettable velvety texture.
- Unsalted butter (1/2 cup very soft): Provides richness and moisture, creating a tender cookie base.
- Cream cheese (8 ounces full-fat, brick-style): Adds a slight tang and keeps the cookies moist and soft—don’t substitute with whipped or lite varieties!
- Large egg (1): Binds the ingredients together while helping the cookies rise slightly.
- Vanilla extract (2 teaspoons): Enhances the overall flavor and balances the sweetness.
- Red velvet cake mix (1 box, 18.25 ounces, sifted): The star ingredient that gives these cookies their iconic color and subtle cocoa flavor; sifting is key to avoid lumps.
- Semi-sweet chocolate chips (12 ounces): Offers melty pockets of chocolaty goodness in every bite.
How to Make Chocolate Chip Red Velvet Cake Mix Cookies Recipe
Step 1: Cream Together Butter, Cream Cheese, Egg, and Vanilla
Start by combining the softened butter, cream cheese, egg, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed to get a smooth, creamy mixture with no lumps. This step ensures a luxuriously moist and flavorful dough that forms the perfect base for your cookies.
Step 2: Incorporate the Red Velvet Cake Mix
Next, stop the mixer and scrape down the sides of the bowl to fully incorporate any stuck ingredients. Add the sifted red velvet cake mix, then beat on low speed just until everything is combined. This prevents overmixing, which can toughen cookies, while preserving that tender crumb.
Step 3: Fold in the Chocolate Chips
Once the cake mix is evenly blended, add the semi-sweet chocolate chips. Beat on low for about 30 seconds or fold them in gently by hand. These chocolate chips infuse every cookie with delightful bursts of sweetness and texture.
Step 4: Form the Cookie Dough Mounds and Chill
The dough will be quite sticky and thick—that’s perfectly normal! Using a large cookie scoop or a 1/4-cup measuring cup, portion out 16 equal mounds. Roll them gently into balls and flatten slightly. Place them on a tray, cover tightly with plastic wrap, and refrigerate for at least 3 hours. Chilling is essential to prevent spreading and to develop that signature chewy texture.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat or spray it lightly with cooking spray. Arrange your chilled dough mounds at least 2 inches apart. Bake for 13 to 15 minutes until the edges set and the tops appear just firm but possibly a little glossy—this underbaked look means the centers stay soft as they cool.
Step 6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring or serving. This resting period lets them firm up properly while maintaining that irresistible tenderness in the middle.
How to Serve Chocolate Chip Red Velvet Cake Mix Cookies Recipe
Garnishes
Sprinkle a little powdered sugar or add a dollop of cream cheese frosting on top for an extra touch of sweetness and elegance. A few extra chocolate chips on top right after baking can also look irresistibly inviting.
Side Dishes
Pair your cookies with a tall glass of cold milk or a rich cup of coffee or hot chocolate. The classic dairy or coffee partners highlight the cookie’s velvety flavors and moist texture beautifully.
Creative Ways to Present
For a special occasion, create a cookie sandwich by spreading cream cheese frosting or vanilla buttercream between two cookies. Or serve them on a bright, decorative platter with contrasting fresh raspberries for a pop of color and tang.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. This preserves their softness and prevents them from drying out.
Freezing
You can freeze the unbaked dough balls on a tray, then transfer to a freezer-safe bag for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed. Baked cookies freeze well too—just store in a sealed container and thaw at room temperature.
Reheating
Warm your cookies in the microwave for about 10 to 15 seconds or in a low oven (300°F) for 5 minutes to revive their fresh-baked softness and bring out those melty chocolate chips again.
FAQs
Can I use a different cake mix flavor for this cookie recipe?
Absolutely! While red velvet is classic and striking, you could experiment with chocolate or white cake mix for different flavor twists. Just keep in mind the color and taste will change accordingly.
Do I have to chill the dough before baking?
Yes, chilling is crucial to prevent your cookies from spreading too thin and to achieve the perfect chewy texture that defines this recipe. Patience here really pays off.
Can I substitute cream cheese with something else?
Cream cheese provides moisture and a slight tang that balances the sweet cake mix. Substituting with something else may alter texture and flavor, so it’s best to use full-fat cream cheese for the best results.
How can I make smaller or larger cookies?
You can adjust the scoop size, but keep in mind that baking time will vary. Smaller cookies bake faster—start checking around 10 minutes—while larger ones may need a couple extra minutes.
Are these cookies suitable for special occasions like Valentine’s Day?
Definitely! Their red hue and chocolate chips make these cookies perfect for any romantic or celebratory event. Plus, you can dress them up with garnishes or frosting to make them even more festive.
Final Thoughts
There’s something truly comforting and joyful about baking a batch of this Chocolate Chip Red Velvet Cake Mix Cookies Recipe. It feels like a delicious secret between friends—easy to make, wonderfully indulgent, and perfect for sharing. I hope you try this recipe soon and fall in love with every bite as much as I have!
PrintChocolate Chip Red Velvet Cake Mix Cookies Recipe
These Chocolate Chip Red Velvet Cake Mix Cookies are rich, moist, and incredibly soft. Made with a full box of red velvet cake mix combined with cream cheese, butter, and semi-sweet chocolate chips, the dough is chilled before baking to ensure thick, chewy cookies with perfect texture and classic red velvet flavor.
- Prep Time: 15 minutes
- Cook Time: 13 to 15 minutes per batch
- Total Time: 3 hours 28 minutes (includes chilling time)
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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)
Add-ins
- 12 ounces semi-sweet chocolate chips (1 bag)
Instructions
- Beat Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment or using a large mixing bowl with an electric mixer, combine the very soft butter, cream cheese, egg, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is well creamed and smooth.
- Add Cake Mix: Stop the mixer and scrape down the sides of the bowl to ensure all ingredients are incorporated. Add the sifted red velvet cake mix and beat on low speed for about 1 minute until just combined. Avoid overmixing to keep the dough tender.
- Add Chocolate Chips: Scrape down the sides of the bowl again, then add the semi-sweet chocolate chips. Beat on low speed for about 30 seconds until the chocolate chips are evenly distributed throughout the dough.
- Portion Dough: Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough. Roll each mound into a ball and flatten slightly. The dough will be very sticky and gloppy, which is normal for this recipe.
- Chill Dough: Place the formed dough mounds on a large plate or tray and cover with plastic wrap. Refrigerate for at least 3 hours and up to 5 days. Chilling is crucial to prevent cookies from spreading too much and to maintain thickness.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray it with cooking spray to prevent sticking. Space the dough mounds at least 2 inches apart on the baking sheet—8 cookies per sheet works well.
- Bake Cookies: Bake the cookies for 13 to 15 minutes. The edges should be set, and the tops should appear just set but may still be slightly glossy and undercooked in the middle. This is expected due to the moist dough and results in a soft center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 to 15 minutes before serving. The cookies will firm up as they cool. There’s no need to transfer to a cooling rack.
Notes
- Do not bake the cookies without chilling the dough, or they will spread too thin and become flat.
- Sifting the cake mix is important to prevent lumps in the dough.
- The dough is very sticky; you can use a cookie scoop or wet your hands slightly to handle it more easily.
- Baking times may vary slightly depending on cookie size; smaller cookies will bake quicker.
- These cookies freeze well once baked—store in an airtight container for up to 1 week or freeze for longer storage.
Keywords: red velvet cookies, chocolate chip cookies, cream cheese cookies, cake mix cookies, soft cookies, easy dessert
