Chocolate Chip Red Velvet Cake Mix Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
13 mins
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Chill Time
3 hrs
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Total Time
3 hrs 23 mins
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Servings
16 cookies
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Calories
373 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Red Velvet Cake Mix Cookies
Description
The cookie dough is made by mixing very soft unsalted butter, full-fat brick-style cream cheese, egg, and vanilla until well combined and creamy. Sifted red velvet cake mix is then folded in along with semi-sweet chocolate chips. Chilling the dough for at least three hours solidifies it and reduces spreading during baking, critical for these sticky doughs.
Once chilled, the dough is portioned into flattened mounds and baked at 350°F on a prepared sheet until set but not overbaked, leaving a soft, rich texture that highlights the cream cheese. The cookies carry the characteristic cocoa and subtle vinegar tang from the red velvet mix, balanced by the sweetness of chocolate chips.
These cookies keep well at room temperature up to a week or can be frozen for longer storage. Unbaked chilled dough can be refrigerated for several days or frozen, allowing flexible baking batches. Sifting the cake mix prevents lumps, ensuring smooth cookie dough.
Ingredients
- ½ cup butter very soft, unsalted
- 8 ounces cream cheese brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
- 1 egg large
- 2 teaspoons vanilla extract
- red velvet cake mix sifted (don’t skip sifting or you’ll have lumps that won’t incorporate, 18.25-ounce box
- 12- ounces semi-sweet chocolate chips 1 bag
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.
Notes
- Use the largest available red velvet cake mix box (around 18.25 oz) for best results as modern box sizes may vary.
- Cookies stay fresh in an airtight container for up to one week or can be frozen for up to six months.
- Unbaked dough can be refrigerated up to five days or frozen up to four months for baking later.
- Do not bake unchilled dough to avoid thin and spreading cookies.
- This recipe was adapted from Duncan Hines.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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