Red Velvet Cookies (Print Version)
# Ingredients:
01 -
1/2 cup unsalted butter, very soft.
02 -
8 oz cream cheese, full-fat brick-style.
03 -
1 large egg.
04 -
2 tsp vanilla extract.
05 -
1 box (18.25 oz) red velvet cake mix, sifted.
06 -
12 oz semi-sweet chocolate chips.
# Instructions:
01 -
In a large bowl, cream together the softened butter, cream cheese, egg, and vanilla extract until smooth and fluffy.
02 -
Slowly mix in the sifted red velvet cake mix until just combined.
03 -
Gently fold in the semi-sweet chocolate chips.
04 -
Form the dough into 16 balls, place on a tray, cover with plastic wrap, and chill for at least 3 hours (up to 5 days).
05 -
Preheat the oven to 350°F (177°C). Arrange the chilled dough balls on a lined baking sheet, spacing them 2 inches apart. Bake for 13-15 minutes until the edges are set but the centers remain soft.
06 -
Allow the cookies to cool on the baking sheet for 10-15 minutes before serving.
# Notes:
01 -
Soft, gooey red velvet cookies with a creamy butter and cream cheese base, loaded with semi-sweet chocolate chips for a rich treat.
02 -
Chilling the dough ensures the cookies maintain their shape and have the desired texture.