Red Velvet Gooey Butter Chocolate Chip Cookies

Chocolate Chip Red Velvet Cookies — These chocolate chip red velvet cookies have a secret ingredient — cake mix! These cookies are super ooey gooey and ultra rich! 

Chocolate Chip Red Velvet Cookies - The softest, moistest, gooiest cookies ever! They're so buttery they just melt in your mouth!

Chocolate Chip Red Velvet Cookies

These are the softest, gooiest, moistest cookies I’ve ever had. I’ve made tons of soft and gooey things, but these red velvet cookies truly take the cake and live up to their name.

Since it’ll be until next December before it’s seasonally appropriate to blog about red velvet again, I wanted to squeeze in one last red velvet recipe before Valentine’s Day. If you have a Valentine’s Day party or event, these ooey gooey butter cookies will be a guaranteed hit and they’re a cinch to make.

They’re made with red velvet cake mix, cream cheese, a stick of butter, an egg, vanilla, and a bag of chocolate chips. So easy. If you’re looking for scratch red velvet recipes, try these Red Velvet Cupcakes or Red Velvet Chocolate-Swirled Brownie Bars. I love them both, and I went through enough recipe trials and tubes of red food coloring to last me awhile.

stack of three red velvet cookies

For these ooey gooey butter cookies, I wanted simple, mindless, and guaranteed-to-work. Enter: red velvet cake mix. Not a fan of cake mix or don’t have access to it? This may not be the recipe for you. You can google for scratch cookies or you can always develop your own recipe.

The cookies are gooey, soft, moist, and the buttery flavor really shines. The cream cheese gives them a very subtle tang that’s lovely and reminds me of the Softbatch Cream Cheese Chocolate Chip Cookies.

I used semi-sweet chocolate to play up the mild chocolate flavor that red velvet is known for, but white chocolate chips could work. There’s just enough melted chocolate in every bite to perfectly compliment the squishy soft, tender cookies.

I’ve mentioned before that my family isn’t really into cookies. What’s wrong with them, really? But these red velvet cake mix cookies  were good enough to generate an ecstatic ‘omg those cookies are amazing’ text, which is all I needed to hear.

chocolate chip red velvet cookies

What’s in These Red Velvet Cookies? 

To make these chocolate chip red velvet cookies, you’ll need: 

Red Velvet Gooey Butter Chocolate Chip Cookies - The softest, moistest, gooiest cookies ever! They're so buttery they just melt in your mouth!

How to Make Red Velvet Cookies

Make the cookies by creaming together 8 ounces of brick-style cream cheese with butter. Add in the egg and vanilla and mix until combined. Add the cake mix, then stir in the chocolate chips last. 

Scoop the dough into balls and place on a tray. I made 16 equal-sized mounds, which look fairly huge when raw, but don’t produce mammoth-size cookies. I didn’t want to fuss with smaller mounds because the dough is so sticky and I didn’t have the patience.

Chill the cookie dough for at least 3 hours before baking. Once chilled, place the cookie dough balls onto a Silpat-lined baking tray. 

Because of the size of the dough mounds and how wet it is, I baked the cookies for 13 minutes, and although that’s a long time for most cookies, it was on the extreme end of under-done for these. 13 to 15 minutes, or until your cookies set up and are no longer jiggly on the baking tray, is recommended.

chocolate chip red velvet cookies

Do I Have to Chill the Dough? 

The dough is extremely soft, moist, gooey, wet, and challenging to work with. Don’t even think about not chilling it before baking the cookies or you’ll end up with cookies that spread and bake together like a cake that was baked on a cookie sheet.

I chilled my 16 dough mounds for 2 days before baking them. A food photography rain delay came into play, but you can chill the dough for up to 5 days. I recommend at least a 3 hour chilling period, bare minimum.

How Is the Red Velvet Cake Mix Added?

A few readers have asked whether they need to add the ingredients required on the box of red velvet cake mix. The answer is NO, you should add exactly what my recipe calls for. The red velvet cake mix is added to the cookie dough as a dry ingredient. 

Red Velvet Gooey Butter Chocolate Chip Cookies - The softest, moistest, gooiest cookies ever! They're so buttery they just melt in your mouth!

How to Store Red Velvet Cookies

Red velvet cake mix 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.

Red Velvet Gooey Butter Chocolate Chip Cookies - The softest, moistest, gooiest cookies ever! They're so buttery they just melt in your mouth!

Tips for Making Chocolate Chip Red Velvet Cookies

Do not use lite, low-fat, no-fat, whipped, spreadable, or anything except good old-fashioned cream cheese. Full fat, full calories, the real deal. Lite versions have more water and will water down the already super gooey batter, and you’ll be left with red slop.

Make sure the cream cheese and butter are very well softened to room temp when creaming them, or you’ll never get the light and fluffy results you want. And there will be little lumps of cream cheese that won’t want to incorporate into the butter, and when you add the red cake mix, the little white lumps will become extremely noticeable and unappealing.

I highly recommend sifting the cake mix before adding it to the creamed ingredients for the same reason. Any little bits of undissolved red crumbs stand out like a sore thumb.

Red Velvet Gooey Butter Chocolate Chip Cookies - The softest, moistest, gooiest cookies ever! They're so buttery they just melt in your mouth!

Red Velvet Gooey Butter Chocolate Chip Cookies

Red Velvet Gooey Butter Chocolate Chip Cookies

These chocolate chip red velvet cookies have a secret ingredient — cake mix! These cookies are super ooey gooey and ultra rich!

Yield: 16 cookies
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 3 hours
Total Time 3 hours 23 minutes

Ingredients

  • 1/2 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; if the brand of cake mix you use is slightly larger, that’s fine, but smaller is not okay or the dough will be too wet)
  • 12-ounces (1 bag) semi-sweet chocolate chips

Instructions

    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

  • 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:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 373 Total Fat: 28g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 70mg Sodium: 153mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 26g Sugar Alcohols: 0g Protein: 4g

More Red Velvet Recipes: 

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting (from scratch) — If you’ve ever wanted to make red velvet cupcakes from scratch that are as good as those you’d find in a bakery, try this hassle-free recipe.

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting {From Scratch} - Made in 1 bowl, no mixer & the cupcakes taste like they're from a bakery! Easy recipe at averiecooks.com

Red Velvet Chocolate-Swirled Brownie Bars (from scratch) — These easy, no-mixer brownie bars are in between a bar and a brownie. Not supremely fudgy to give them true brownie status, but much fudgier and richer than your typical bar, and not cakey.

Red Velvet Poke Cake with Cream Cheese Frosting — The cake is fast, easy, and it’s a poke cake so it’s automatically super soft and moist.

Red Velvet Cream Cheese Muffins — These are soft, fluffy muffins made with buttermilk, oil, and there’s cream cheese swirled into the batter so it’s impossible to have dry muffins.

101 comments on “Red Velvet Gooey Butter Chocolate Chip Cookies”

  1. Hi,
    If i use the red velvet cake recipe do i still add all the ingredients as per your recipe? or should i just use the dry ingredients from my recipe?? Thanks

  2. In usual cake mix boxes, you require to add oil, egg etc.. Do you follow that or just use the dry powder?

  3. I decided to make these for Christmas, given the color, and they came out perfectly! VERY soft, as you mention – I wouldn’t have expected them to be as soft as they are, but they are wonderful to eat. Now I’ll have to see how they fare over time . . . especially since I may be the only one eating them for a week (long story) ;-)

    • Enjoy them all by yourself then :) Just keep them very well sealed in a ziplock and they’ll stay soft for many days! And yes, suppppper duper soft doesn’t even describe it but as you said, so wonderful to eat!

  4. Since finding the red velvet gooey butter cookie recipe last year, the one cake mix maker, Duncan Hines, that actually had a 18.25 ounce box has downsized their box to 16.5 ounces also. You need to update the recipe with new measurements since the original recipe says not to use a cake mix smaller or the cookies will be too soft.

  5. Hi, these look incredible! I’m planning on making them for Valentines Day but I just checked the box that I bought to make them with and it is only 15.25 oz. Is there anything I can do to reduce something else in the recipe to make it work or would it be better if I just went and bought another box with the right amount?

    • You could scale the butter and/or cream cheese back by a tablespoon or two, although I haven’t tried doing that and have only made these as I wrote them but I think just a minor scaling-back and you’ll be fine.

  6. I am sorry for commenting so much but I just wanted to tell you that these were the most delicious cookeies I have ever had in my life. I cut back 1 and a half tbsp on both butter and cream cheese and they were perfect. Thank you so much for the recipe & your help!!

  7. hi.. is it a must to refrigerate the dough for step number five?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.