Cookies are by far my favorite dessert to make.
And this cookie is one you’re gonna want to bake again and again. They’re soft on the inside and chewy on the outside. The cake mix is absolutely necessary to this recipe, because it completely changes the texture of the cookie. So DO NOT leave out the cake mix and swap it for regular flour.
I originally made this recipe for Valentine’s Day, but you could easily make these year round and just because. My husband and I love them, because they’re the perfect texture and oh so sweet. I hate cookies that are crispy without any complexity of texture. Like ginger snaps are good and all, but gimme me a soft and chewy chocolate chip cookie and I will pick that over a crispy one 9 times out of 10. Prepare for this recipe to become a staple in your household!
Red Velvet Cake Batter Chocolate Chip Cookies
1 & 1/4 cup all-purpose flour
1 & 1/4 cup red velvet boxed cake mix
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
2 tsp vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1. In a large mixing bowl, mix flour, cake mix, salt, and baking soda together.
2. Using a hand or stand mixer, cream the butter and both sugars together until smooth. Add egg and mix until combined. Scrape down sides and bottom of bowl. Add vanilla and beat until combined. Add the flour mixture to the wet ingredients and mix until just combined. Add both chocolate chips and sprinkles.
3. Cover with plastic wrap and refrigerate dough for 2 hours, or up to 3-4 days. DO NOT SKIP THIS STEP.
4. Once the dough has been chilled, preheat oven to 350°F. Line a cookie sheet with parchment paper.
5. Scoop rounded balls of the cold dough onto the cookie sheet with parchment paper, use about 1.5 Tablespoons of cookie dough per cookie. Shape cookie dough balls to be taller than they are wide. Press a couple chocolate chips into the tops of the cookie dough balls.
6. Bake for 10-12 minutes until edges are slightly browned. I usually do 10 minutes for a softer inside of the cookie.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Recipe adapted from a Sally’s Baking Addiction recipe