Yes, it’s a mouthful to say. Red Velvet Cake Stuffed Chocolate Chip Cookies. It’s also the most delicious creation ever. I happen to have a slight obsession with red velvet desserts. Hence the 3 below…! I’ve always liked the idea of putting a treat inside another treat (double the fun, right?) and so I thought “why not red velvet cake?” and this goodie was born! It took me a few times to figure out how to successfully get it to “work” but now it’s foolproof and the full recipe is under the photos below! I know it’s a bit last minute for this Valentine’s Day but I hope you enjoy it with friends and family year-round!
These cookies have all my favorite things in one but they’re easy! No rolling cake balls and dipping them in chocolate. You still get the great taste of red velvet cake inside America’s favorite cookie! Now, I think I should try it with a chocolate cake too!
Red Velvet Cake Stuffed Chocolate Chip Cookies
- 1 cup 2 sticks salted butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups all-purpose flour
- ¾ tsp. salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 3 cups chocolate chips - or chunks
- 1 box red velvet cake mix - and subsequent ingredients needed including eggs, oil, and water
- 1/2 cup vanilla or cream cheese frosting
- Prepare red velvet cake mix according to package instructions. Use any cake pan you prefer (the cake will be crumbled after baked). I used a 9x13 pan.
- After cake has cooled, crumble cake with 1/2 cup (or more if still dry) frosting until combined. Texture should be able to roll into a ball and flattened. Set aside
- Preheat oven to 350 degrees.
- Cream together butter and sugars for 2 minutes on medium speed until light and fluffy.
- Add in eggs and vanilla extract and beat until combined.
- In a separate bowl, combine dry ingredients (flour, salt, baking soda, and baking powder).
- Slowly add dry ingredients to wet ingredients, beating between additions until thoroughly mixed.
- Stir in chocolate chips.
- Flatten 1-1/2 tablespoons of cookie dough. Top with 1 tablespoon of red velvet cake mix. Complete with another 1-1/2 tablespoons of cookie dough and press edges to seal.
- Bake for 12-14 minutes or until golden brown.
Notes: These cookies are rather large, that’s part of the fun! Also, you are more than welcome to make this recipe even easier by using store-bought chocolate chip cookie dough (I won’t tell). If you’re a sea salt lover like me, then may I suggest topping each cookie with a dash of course sea salt before baking!
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