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Let me share my absolute favorite cookie recipe that never fails to wow everyone! These Red Velvet Gooey Butter Cookies are pure magic in your mouth. I stumbled upon this twist on the classic St. Louis Gooey Butter Cake years ago and honestly it's been my secret weapon for cookie exchanges ever since. Made with a cake mix (yes really!) these beauties are not only super easy but they have that perfect red velvet chocolate flavor that everyone loves.
Why These Are Always a Hit
You know what I love most about these cookies? They're absolutely foolproof! Thanks to starting with a cake mix they turn out perfect every single time. The gorgeous red color makes them perfect for Valentine's Day or Christmas but truthfully I make them year-round. Every time I bring them to a party people literally chase me down for the recipe.
Here's What You Need
- Red Velvet Cake Mix: Just grab one box we only need the mix not the box directions.
- Cream Cheese: Make sure it's super soft 8 ounces of pure creamy goodness.
- Butter: Half a cup softened but not melted we want it just right.
- Large Egg: Room temperature is key for the perfect texture.
- Vanilla Extract: Just a teaspoon but it makes everything better.
- White Chocolate Chips: One cup these little gems add the perfect sweet surprise.
- Powdered Sugar: Keep extra handy for rolling and dusting they should look like little snowy cookies.
Let's Make Some Magic
- Get Your Dough Ready
- First things first beat your super soft butter and cream cheese until they're best friends. Then mix in your egg and vanilla until everything's smooth and happy.
- Add the Special Ingredient
- Now gradually mix in that red velvet cake mix. Don't overmix we want them tender! Then gently stir in those white chocolate chips.
- Roll Those Beauties
- Use a cookie scoop to make perfect little balls then roll them in powdered sugar until they're completely coated. They should look like little snowballs!
- Time to Bake
- Space them out on your cookie sheet they need room to spread. Into a 350°F oven they go for about 10-12 minutes. They should look set but still a bit soft in the middle.
- The Finishing Touch
- Let them cool on a wire rack then give them one more dusting of powdered sugar to make them extra pretty.
My Secret Tips
Take it from someone who's made these hundreds of times don't overmix that dough or you'll lose the gooey magic. Give them plenty of space on the baking sheet they like to spread out. And whatever you do don't overbake them they should stay soft and gooey in the middle that's what makes them special!
Keeping Them Fresh
Pop these beauties in an airtight container and they'll stay perfect for a week on your counter. Want to make them ahead? They freeze beautifully! Just make sure they're sealed up tight and let them come to room temp before serving. The powdered sugar might need a touch up after freezing but that's no problem.
Fun Ways to Serve Them
These cookies are amazing on their own but let me tell you about my favorite way to serve them warm with a scoop of vanilla ice cream it's heaven! Sometimes I'll crumble leftover cookies (if there are any!) over pancakes or blend them into milkshakes. They even make the prettiest topping for parfaits or crepes.
Frequently Asked Questions
- Can I freeze these cookies?
Yes, they freeze well for up to 3 months in an airtight container.
- Why are my cookies spreading too much?
Make sure your butter and cream cheese aren't too soft. Chill dough if needed.
- How do I know when they're done?
The centers should be set but still soft, and tops shouldn't look wet. Bake less time for gooier cookies.
- How long do these cookies last?
They keep 4 days at room temp, 6 days in the fridge, or 3 months frozen.
- Can I use different cake mix flavors?
Yes, this recipe works well with any cake mix flavor you prefer.
