Red Velvet Gooey Butter Chocolate Chip Cookies
Gooey, cream-cheese–based red velvet cookies studded with semi-sweet chocolate chips. The sticky dough is chilled before baking to produce soft, slightly glossy-centered cookies.
Servings: 16 cookies
Ingredients
Ingredients
- 1/2 cupunsalted butter very soft
- 8 ouncescream cheese brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.)
- 1 large egg
- 2 teaspoonsvanilla extract
- one 18.25-ounce box red velvet cake mix sifted (don’t skip sifting or you’ll have lumps that won’t incorporate)*
- 12- ounces1 bag semi-sweet chocolate chips
Instructions
Instructions
- Place the 18.25-ounce box red velvet cake mix in a fine-mesh sieve and sift it into a bowl; set the sifted cake mix aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using an electric hand mixer), add ½ cup very soft unsalted butter, 8 ounces full‑fat brick-style cream cheese, 1 large egg, and 2 teaspoons vanilla extract. Beat on medium‑high speed until the mixture is smooth, creamed, and well combined, about 5 minutes. Stop once or twice to scrape down the bowl and paddle.
- Add the sifted red velvet cake mix to the creamed mixture. Beat on low speed until just combined, about 1 minute. Stop and scrape the sides and bottom of the bowl to ensure no dry streaks remain.
- Add 12 ounces (one bag) semi‑sweet chocolate chips and beat on low speed just until the chips are evenly distributed, about 20–30 seconds. Do not overmix.
- Using a large cookie scoop, a 1/4‑cup measure, or your hands, divide the dough into 16 equal mounds. Roll each mound into a ball and flatten slightly—note the dough will be very sticky and gloppy; this is normal.
- Place the dough mounds on a large plate or tray, cover tightly with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Do not bake the cookies without chilling the dough first (unchilled dough will spread and bake thinner).
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with a Silpat or parchment or spray it lightly with cooking spray. Arrange the chilled dough mounds on the prepared baking sheet at least 2 inches apart (about 8 cookies per standard sheet). If needed, smooth the tops of the chilled mounds before baking.
- Bake on the middle rack for 13 to 15 minutes, or until the edges are set and the tops are just set (the centers may still look slightly glossy). Remove from the oven and let the cookies cool on the baking sheet for 10 to 15 minutes before serving. Cookies will firm up as they cool. If you made smaller cookies, reduce the baking time accordingly.
Equipment
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1large cookie scoop
- 1Baking Sheet
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.
Recipe adapted from Duncan Hines.
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.