Red Velvet Gooey Butter Chocolate Chip Cookies
These are the softest, gooiest, moistest cookies I’ve ever had.
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 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 the 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.
For the 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.
Make the cookies by creaming together 8 ounces of brick-style cream cheese with butter. 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.
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 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.
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.
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. Thirteen to fifteen minutes, or until your cookies set up and are no longer jiggly on the baking tray, is recommended.
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 were good enough to generate an ecstatic ‘omg those cookies are amazing’ text, which is all I needed to hear.
Red Velvet Gooey Butter Chocolate Chip Cookies
The cookies are super soft, moist, buttery, and the cream cheese gives them a very subtle tang that’s lovely. I used semi-sweet chocolate to play up the mild chocolate flavor that red velvet is known for, but white chocolate chips would work. There’s just enough melted chocolate in every bite to perfectly compliment the squishy soft and tender cookies. Make sure the cream cheese and butter are very well softened to room temp before creaming them together and that the cake mix is sifted, or the small lumps of unincorporated cream cheese or small dry cake mix pebbles will stand out like a sore thumb in the red dough. You must use full-fat brick-style original cream cheese. The dough is exceedingly moist, soft, gooey, and must be chilled for at least 3 hours before baking, or overnight.
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
- 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.
- 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.
- 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.
Adapted from Duncan Hines
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