Chocolate Chip Red Velvet Cake Mix Cookies
User Reviews
4.5
126 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
-
Total Time
3 hrs 23 mins
-
Servings
16 cookies
-
Calories
373 kcal
-
Course
Baked Goods
-
Cuisine
American
Chocolate Chip Red Velvet Cake Mix Cookies
Report
🍫🍪🍰 These chocolate chip red velvet cookies have a secret ingredient — cake mix! These cookies are super ooey gooey and ultra-rich!
Share:
Ingredients
- ½ cup unsalted butter very soft
- 8 ounces cream cheese brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
- 1 large egg
- 2 teaspoons vanilla extract
- one 18.25-ounce box red velvet cake mix sifted (don’t skip sifting or you’ll have lumps that won’t incorporate)*
- 12- ounces 1 bag semi-sweet chocolate chips
Add to Shopping List
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 5 minutes.
- Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 16 equal-sized mounds of dough, roll into balls, and flatten slightly. The dough is very sticky and gloppy; this is normal.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). If you had a hard time getting dough into neat mounds before chilling, take time now to smooth them out.
- Bake for 13 to 15 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up some as they cool.
- Allow cookies to cool on baking sheet for about 10 to 15 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Note that baking time is longer than for most cookies due to the very moist and wet nature of the dough and the size of the cookies. If you rolled your cookies smaller, reduce baking time accordingly.
Equipments used:
Notes
- When I originally posted this recipe in 2013, cake mix was approximately 18.25 ounces per box and now box sizes have dropped to about 15.25 ounces. Use the largest sized box of red velvet cake mix you can find.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe adapted from Duncan Hines.
Nutrition Information
Show Details
Serving
1serving
Calories
373kcal
(19%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
9g
Cholesterol
70mg
(23%)
Sodium
153mg
(6%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 70mg | 23% |
| Sodium | 153mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
126 reviews
Excellent
Other Recipes
You'll Also Love
