Description
These red velvet cake mix cookies are chewy, fudgy and shockingly delicious! They taste like a moist red velvet cake combined with a rich chocolate brownie.
Ingredients
- 1 box red velvet cake mix ( I used Duncan Hines)
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup semi-sweet chocolate chips (or white chocolate chips)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, mix together the eggs and oil.
- Add the cake mix and stir until just combined. Scape down the sides of the bowl.
- Stir in the chocolate chips until evenly mixed.
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets.
- Bake one sheet at a time for 10 minutes. Let cookies the cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
How to store:
Store cookies in an airtight container at room temperature for up to 3-4 days.
How to freeze:
For unbaked cookies – Freeze the cookie dough balls on a cookie sheet for 1 hour or until frozen solid. Then transfer the cookie dough into a freezer ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake for 2 minutes longer.
For baked cookies – Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 until it reaches room temperature before serving.