These chocolate chip red velvet cookies have a secret ingredient — cake mix! These cookies are super ooey gooey and ultra rich!
Prep Time10 minutesmins
Cook Time13 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs23 minutesmins
Course: Cookies
Cuisine: American
Keyword: how to make red velvet cookies with cake mix, red velvet cake mix cookies, red velvet cake mix recipes, red velvet chocolate chip cookies, red velvet cookies, red velvet cookies recipe with cake mix
Servings: 16cookies
Calories: 373kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttervery soft
8ouncescream cheesebrick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
1large egg
2teaspoonsvanilla extract
one 18.25-ounce box red velvet cake mixsifted (don’t skip sifting or you’ll have lumps that won’t incorporate)*
12-ounces1 bag semi-sweet chocolate chips
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
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.