Chocolate Chip Red Velvet Cake Mix Cookies Recipe
These Chocolate Chip Red Velvet Cake Mix Cookies are soft, moist, and bursting with a classic red velvet flavor combined with sweet semi-sweet chocolate chips. Made from a simple cake mix base enhanced with cream cheese and butter, these cookies are rich, slightly tangy, and perfect for any occasion. The dough requires chilling to ensure thick, chewy cookies with a tender crumb.
- Prep Time: 10 minutes
- Cook Time: 13 to 15 minutes
- Total Time: 3 hours 25 minutes (including chilling time)
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
- Beat the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an 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.
- 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.
- 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 distributed, about 30 seconds.
- 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 then flatten slightly. The dough will be sticky and somewhat gloppy, which is normal for this recipe.
- Chill the dough: Place the cookie dough mounds on a large plate or tray, cover them tightly with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Chilling prevents cookies from spreading too thin during baking.
- 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 spray it lightly with cooking spray.
- Arrange cookies on baking sheet: Remove dough from the refrigerator. Place the chilled dough mounds onto the prepared baking sheet, spacing them at least 2 inches apart. If needed, smooth out the dough balls for uniform shape.
- Bake: Bake the cookies for 13 to 15 minutes. The edges should be set, and the tops just set but can look slightly undercooked and glossy in the centers. They will firm up as they cool.
- Cool before serving: Allow the cookies to cool directly on the baking sheet for 10 to 15 minutes. This resting time helps them firm up completely. There’s no need to transfer them to a wire rack.
Notes
- Do not skip sifting the red velvet cake mix to avoid lumps in the dough.
- Use full-fat brick-style cream cheese, not lite or spreadable types, to ensure proper texture.
- Chilling the dough is crucial to prevent spreading and to achieve thick, chewy cookies.
- Baking times may vary slightly if cookies are made smaller or larger; smaller cookies require less time.
- Cookies may appear a little underbaked in the center but will set as they cool.
- If you don’t have a Silpat, parchment paper can be used to line the baking sheet.
Keywords: Chocolate chip cookies, red velvet cookies, cream cheese cookies, cake mix cookies, soft cookies, dessert recipe
