These Red Velvet Cookies with three kinds of chocolate chips will be a favorite Valentine’s Day treat this year.
A couple months ago I made these Chocolate Mint Cookies. I had to give them away, or I would have eaten the entire batch of cookies before the day was over. They were that good!
Have you tried the cake mix cookies yet? They are one of my favorite go-to cookies at the moment.
I love quick and easy they are to mix up and bake. You could bake them right away, but I like to let the dough chill in my refrigerator for about 30 minutes. It helps the dough from spreading out too thin. And DO NOT bake them more than 9 minutes. They will look very undone, but they will set up quickly.
My favorite way to eat them is fresh out of the oven. The center is still so gooey and soft and just perfect. Plus the chocolate is so melty and delicious.
I wanted to make some of these Red Velvet Cookies with a Valentine’s flair for this month. When I was shopping at Walmart I found the Nestle Valentine’s mix of chocolate chips. Every bite of these cookies has a good amount of chocolate in it.
The best thing about these cookies is that they stay soft for about 5 days. I’m sure they would stay soft longer, but cookies just don’t last long enough in our house for me to test that theory.
I hope you like red and pink Valentine’s Day treats because I kind of went overboard this year and baked quite a few. So get prepared for a new one every day and maybe even one after the heart day is over.
Here are a couple more Cookie recipes for Valentine’s Day treats that you might like:
- 1 red velvet cake mix
- 1 stick butter, melted
- 1 egg
- 1 teaspoon vanilla
- 4 ounces cream cheese, softened
- 1/2 cup white chocolate chips
- 1 cup Nestle's Valentine chocolate chip mix (dk. choc and red chips)
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the cake mix and butter.
- Add the egg, vanilla, and cream cheese and beat until mixed thoroughly.
- Stir in the chips by hand. Chill the dough 30-60 minutes.
- Roll the dough into 1 -1 1/2 inch balls. Bake on a nonstick sheet pan for 9 minutes.
- Let rest on pan for 2 minutes before removing to parchment paper or a wire rack.
- Cool completely before storing in a sealed container for up to 5 days. Makes 36 cookies.
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