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Chocolate Chip Red Velvet Cake Mix Cookies
4.5 from 126 votes

Chocolate Chip Red Velvet Cake Mix Cookies

These Chocolate Chip Red Velvet Cake Mix Cookies combine the rich, tangy flavor of red velvet cake mix with creamy butter and full-fat cream cheese for a soft, moist texture. Semi-sweet chocolate chips add bursts of chocolate throughout the dough, which is chilled before baking to ensure cookies hold shape and bake evenly. This distinctive cookie delivers a tender, dense bite with the familiar taste of red velvet.

Prep Time
10 mins
Cook Time
13 mins
Chill Time
3 hrs
Total Time
3 hrs 23 mins
Servings: 16 cookies
Calories: 373 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Stop, scrape down the sides of the bowl, add the cake mix, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 16 cookies

Amount Per Serving

Calories 373

% 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.