Easy Red Velvet Gooey Butter Cookies
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Soft, irresistible Red Velvet Gooey Butter Cookies with creamy white chocolate chips are a tasty twist on the iconic St. Louis Gooey Butter Cake with the convenience of a boxed cake mix.
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Table of Contents
Why You’ll Love Red Velvet Cake Mix Cookies!
We LOVE gooey red velvet butter cookies! This easy cake mix cookie recipe is so convenient, showcasing the rich flavor of red velvet chocolate. You’ll know how great they are by how fast they disappear!
- Foolproof Goodness: The foolproof nature of using a box cake mix ensures consistent and delicious results every time you bake.
- Irresistible Twist: The rich and velvety flavor of Red Velvet chocolate in a delightful, chewy cookie form.
- Festive Charm: Add a pop of color to your holiday celebrations with these red velvet gooey butter cookies, making them an ideal treat for Valentine’s Day, Christmas, or any day.
- Share the Joy: Perfect for cookie exchanges, holiday trays, or thoughtful gifting, these Red Velvet Gooey Butter Cookies add a delightful touch to shared moments.
What people are sayingI’m an avid fan of Pinterest and I saw your recipe for these cookies. They were a hit at a gathering that I went too. Everyone loved them. Your recipe is so much better than the recipe that’s on the side of the Red Velvet cake mix box for cookies. This is a keeper. — Coco
What does red velvet chocolate taste like?
Deliciously soft cocoa notes with a subtle tanginess create the unmistakable signature taste of red velvet chocolate. True, old-fashioned red velvet cake recipes included natural (non-Dutched) cocoa, buttermilk, and vinegar to achieve this beloved classic flavor.
This magical trio of natural ingredients reacts when baking, creating gorgeous color and unique flavor! We’ve crafted this fantastic red velvet gooey butter cookie recipe to capture this timeless flavor using the convenience of a cake mix!
Red Velvet Butter Cake Cookie Ingredients
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Red Velvet Box Cake Mix – skip the box instructions—just use the cake mix powder and follow the recipe for these delightful cookies! I like Duncan Hines Red Velvet Cake Mix .
- Cream Cheese – softened, it helps keep the red velvet cookie batter from overmixing.
- Butter – softened to indent when pressed with a fingertip, but not to the point of an oily sheen.
- Large Egg – room temperature.
- Vanilla Extract
- White Chocolate Chips
- Powdered Sugar
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How To Make Red Velvet Gooey Butter Cookies
Now that we’re ready to whip up a batch of soft, delicious red velvet cookies, pull out your electric mixer and preheat the oven. With a handful of simple steps, you’ll have these delicious treats ready to enjoy in no time! Let’s get started!
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When you are baking, you’ll want to use the full recipe at the bottom of the page.
- Beat butter and cream cheese until fluffy; incorporate egg and vanilla.
- Add dry red velvet cake mix powder, mixing until a thick dough forms, then fold in white chocolate chips.
- Scoop one-inch red velvet cake cookie balls and roll them in powdered sugar.
- Bake cookies 2 inches apart on a parchment-lined cookie sheet until centers are set, 10-12 minutes.
- Cool completely on a wire rack and dust with powdered sugar.
Cake Mix Cookie Recipe Notes & Tips
Anyone who knows me recognizes my passion for St. Louis Ooey Gooey Butter Cake in any flavor! So why not turn one of my beloved butter cake recipes into an incredibly delicious red velvet cookie? This fun twist on two timeless classics is such a special treat. Be warned, magical or not, they WILL disappear!
- Avoid overmixing the red velvet boxed cake powder with the creamed mixture so your butter cookies don’t toughen.
- Red velvet cake mix cookies will expand as they bake, be sure to leave at least 2-inches between cookie dough balls.
- These red velvet butter cookies are soft, almost cake-like. After they cool completely, dust them with more powdered sugar for decorative purposes if you’d like.
- Having your ingredients at room temperature is essential. This allows them to incorporate easily with the other ingredients.
- Do not overbake gooey butter cookies. They should be soft, chewy and gooey.
- During baking season or if you are an avid year-round baker, make sure your oven is preheated accurately for uniform baking.
- If your baking outcomes are inconsistent or your oven is older, an oven thermometer is your friend!
Storing Red Velvet Butter Cookies
Store red velvet gooey butter cookies in an airtight container at room temperature for up to a week. For longer freshness, you can freeze them; just ensure they are well-wrapped to prevent freezer burn.
- Serve red velvet cookies with a bowl of vanilla ice cream and hot fudge.
- Make a red velvet Gooey Butter Cookie Shake or homemade “concrete” milkshake.
- IF you have leftover red velvet cookies, crush and freeze them to use later as a crumble garnish.
- Red velvet cookie crumbles are wonderful sprinkled over Red Velvet Cake, Red Velvet Pancakes, and whipped cream or Red Velvet Crepes.
Gooey Butter Cookies are like bite-sized bits of St. Louis charm! Inspired by the famous gooey butter cake, bakers craft the iconic dessert with a yellow cake base and a gooey cream cheese topping.
These red velvet gooey butter cookies offer the same rich flavors as the cake but in a convenient and portable form.
Once the cookies are set and no longer wet on top, they’re done. Use the shorter bake time for extra gooey red velvet cookies.
Chilling the dough is not required, but it can reduce stickiness, making it easier to roll out.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
A Red Velvet twist on the gooey butter cake made into a soft delicious cake mix cookie.
- 1 package Red Velvet Cake Mix
- 8 ounce cream cheese, softened
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup powdered sugar
- Heat oven to 350° F.
- In a large bowl, using an electric mixer, combine butter and cream cheese until fluffy.
- Add egg and vanilla, mix until completely incorporated, then add cake mix and continue mixing until a dough forms (will be thick). Fold in white chocolate chips.
- Place powdered sugar in a small bowl.
- Using a cookie scoop, form one-inch dough balls and roll into powdered sugar to coat. A cookie scoop comes in handy for this.
- Place cookies 2 inches apart onto a parchment-lined cookie sheet and bake for 10-12 minutes, until centers are set and tops are no longer wet. Use the shorter bake time for extra gooey cookies
- Allow the cookies to c for 5 minutes on the pan then transfer to a wire cooling rack.
- When completely cooled, dust with powdered sugar.
Allow cookies to cool completely, then store in an airtight container on the counter for up to 4 days, in the fridge for up to 6 days, or in the freezer for up to 3 months.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 64mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Originally posted in February 2013. UPDATED January 2024. We spiffed up this post with more information and photos. No change was made to the recipe.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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