Red Velvet Gooey Butter Chocolate Chip Cookies

What’s in These Red Velvet Cookies? 

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

  • Unsalted butter
  • Cream cheese
  • Egg
  • Vanilla extract
  • Boxed red velvet cake mix
  • Semi-sweet chocolate chips

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.

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. 

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.

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.

Print Recipe
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!
Prep Time 10 MINUTES
Cook Time 13 MINUTES
Passive Time 3 HOURS 23 MINUTES
Servings
Prep Time 10 MINUTES
Cook Time 13 MINUTES
Passive Time 3 HOURS 23 MINUTES
Servings
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.
Recipe 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.

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