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.