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Chocolate Chip Red Velvet Cake Mix Cookies Recipe

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★★★★★

4.1 from 89 reviews

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.

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)

Add-ins

  • 12 ounces semi-sweet chocolate chips (1 bag)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://foodiecara.com/chocolate-chip-red-velvet-cake-mix-cookies-recipe/