Introduction

These Chocolate Chip Red Velvet Cake Mix Cookies offer a delightful twist on classic cookies, combining the rich flavor of red velvet with melty semi-sweet chocolate chips. Soft, moist, and irresistibly tasty, they make a perfect treat for any occasion.

A stack of four thick red velvet cookies with visible dark chocolate chips spread throughout. The top cookie is broken in half, showing a moist, soft inside with melted chocolate oozing out. The cookies have a slightly rough and crumbly texture and sit on a white marbled surface with some red crumbs scattered around. The background is a soft blurred white, focusing attention on the vivid red and rich chocolate colors of the cookies. 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 the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), combine the softened butter, cream cheese, egg, and vanilla extract. Beat on medium-high speed until the mixture is creamed and well combined, about 5 minutes.
Step 2: Stop the mixer and scrape down the sides of the bowl. Add the sifted red velvet cake mix and beat on low speed until just combined, about 1 minute.
Step 3: Stop the mixer again, scrape down the sides, then add the chocolate chips. Beat on low speed until evenly incorporated, about 30 seconds.

Step 4: Using a large cookie scoop, a 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 sticky and gloppy—this is normal.
Step 5: Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. Do not bake with unchilled dough, as the cookies will spread too much and bake thin.
Step 6: Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat or spray with cooking spray. Space the dough mounds at least 2 inches apart (bake 8 cookies per sheet). If needed, smooth out the dough mounds now for a neater shape.

Step 7: Bake for 13 to 15 minutes, or until the edges have set and the tops are just set, even if still slightly glossy in the center. The cookies will firm up as they cool.
Step 8: Allow the cookies to cool on the baking sheet for 10 to 15 minutes before serving. Cooling on the sheet helps them maintain their soft texture.

Tips & Variations

Sifting the cake mix is essential to avoid lumps and ensure a smooth dough.

For extra flavor, try adding a teaspoon of instant coffee granules to the dough to enhance the chocolate notes.
Swap semi-sweet chocolate chips for white chocolate chips or chunks for a sweeter variation.
If you prefer smaller cookies, reduce baking time to avoid overbaking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

The image shows a stack of two thick, round red velvet cookies with a slightly uneven, soft texture and visible dark chocolate chips embedded throughout. These cookies have a deep red color with a slightly shiny surface, sitting on a white marbled texture. In the background, there are more blurred red velvet cookies scattered around. The focus is close-up on the stack, giving a clear view of the cookies’ rough texture and rich color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipped or lite cream cheese instead of full-fat?

It’s best to use full-fat brick-style cream cheese for the right texture and flavor. Whipped, lite, or spreadable cream cheese contains extra moisture and stabilizers that can affect the dough consistency.

Why do I need to chill the dough before baking?

Chilling firms up the sticky dough, which helps prevent excessive spreading during baking. Baking unchilled dough results in thinner, flatter cookies that may not hold their shape well.