Red Velvet Monster Cookies Recipe with Chocolate Chip

These Red Velvet Monster Cookies totally think they’re monster cookies — and honestly? We’re here for it. They’ve got M&Ms and white chocolate chips, a gorgeous red velvet look, and chewy centers that are absolutely dreamy. 😍

Ok, ok. So they’re not monster cookies in the technical sense. There’s no peanut butter or oatmeal. But these Red Velvet Monster Cookies totally think they’re monster cookies — and they’ve got the M&Ms and white chocolate chips to back it up! I’ve tweaked the recipe just a little bit to make these guys taste a little more substantial than the typical cake mix cookie. And, they’re big… like, gloriously, embarrassingly big. 🍪

Why You’ll Absolutely Love This Red Velvet Monster Cookie Recipe

Can we talk about how red velvet is honestly such a popular cake flavor that it deserves to be in every single dessert format possible?! Today’s red velvet chocolate chip cookies — monster-style — nail the flavor direction of red velvet cake with those light cocoa undertones and that gorgeous deep red color. Think of them as red velvet cake-inspired chocolate chip cookies that also happen to be stuffed with M&Ms. Be still my heart. 😭❤️ They’ve got crisp edges like classic chocolate chip cookies but stay soft and gooey in the middle — that velvet-soft texture is SO real. Whether you’re hunting for festive valentine’s day dessert recipes or just need a fun treat for the week, these are it. I literally can’t even.

Ingredients and Key Swaps for Red Velvet Crinkle Cookies

The base here is a red velvet cake mix — super easy, totally foolproof, and available at most grocery stores. You’ll also need unsalted butter (or shortening), eggs, your M&Ms, and those white chocolate chips or white chocolate morsels. I love using white chocolate because it plays SO well against that red velvet look. If you want a more vibrant hue, grab some americolor red red gel food coloring or a teaspoon gel food coloring of your choice and add it to the dough — liquid food coloring works too, but gel gives you a truer, deeper red without thinning the thick consistency of the dough. The original red velvet cookie color comes from red food coloring, so don’t be shy! For a natural alternative, try two teaspoons of beet powder — it won’t be quite as bold but it’s a fun swap. You can also fold in semi-sweet chocolate chips alongside the white chocolate for a double chocolate chip cookies dough vibe. 🙌

Tips for Making the Best Red Velvet Monster Cookies

A few things that make a huge difference here, you guys! First: a quick cookie dough chill is your best friend. This dough is a sticky cookie dough, so I always pop the unbaked cookie dough balls into the freezer for about 5 minutes before baking — then chill the remaining dough in the fridge. This helps the cookies hold their shape and gives you those beautiful like marks on top (hello, red velvet crinkle cookies! 😍). For best results, use a medium cookie scoop to portion your tablespoons of dough so every cookie bakes evenly. Place cookies about 2 inches apart on a parchment paper-lined baking sheet or cookie sheet — the parchment helps with the flow of air underneath and keeps the bottoms from over-browning. Bake at 350 degrees F for 10–12 minutes. Keep an eye on them near the end of bake time; you want the edges firm but the centers still looking slightly underdone — they’ll set up on the wire rack as they cool. Warm cookies straight off the baking sheet = life. ❤️

Mixer Method and Dough Mixing Notes

You can absolutely make this with a hand mixer or use the bowl of a stand mixer fitted with the paddle attachment. Start by creaming your butter and shortening together — use room temperature butter for the smoothest blend. Mix at low speed first, then bump to medium speed once things start coming together. Add your eggs and a splash of vanilla extract if you want, then mix in the dry ingredients (the cake mix counts here!) at low speed until just combined. If you have a stand mixer, it handles the thick consistency of the dough like a champ. Then fold in your M&Ms and white chocolate chips by hand so you don’t break them up. If you’re curious about more classic approaches to mixing, check out this helpful tutorial on America’s Test Kitchen Chocolate Chip Cookies — it covers chocolate chip cookie basics that apply here too! You could even use a medium bowl and a wooden spoon if you prefer to go old-school. No judgment from me. 😄

Fun Variations on This Viral Recipe

Oh my gosh, the variations are SO fun — let’s talk about them! If you’ve seen the cookie monster cookies or blue monster cookies trend on TikTok — make this recipe with blue food coloring and blue color M&Ms instead! Swap the liquid coloring for gel, use less cocoa (or skip the cocoa entirely), and boom: blue monster cookies that are SO extra and SO delicious. You could also go the cream cheese-stuffed route — a little Hershey’s cream cheese chipits tucked inside each ball of dough is absolutely dreamy. If you’re a fan of cakey nyc cookies texture, add a little buttermilk help (just a tablespoon or two) to the wet ingredients for a slightly cake-like effect — almost like sparkle sweetheart cookies meets cookie monster cookies. For white chocolate-dipped baked cookies, melt your white chocolate morsels and dip the cooled cookies halfway — they look SO fancy for parties. And if you’re into other fun cookie recipes, my Red Velvet Cookies Recipe No Cream Cheese and these Chocolate Chip Cookies are must-makes too!

Storing and Serving These Chewy Cookies

Once your pictured cookies are cool, store them in an airtight container at room temperature for up to 5 days — though honestly they never last that long in my house, lol. The chewy centers stay soft for days, which I am so here for. You can also freeze the unbaked cookie dough balls on a baking sheet and then transfer to a freezer bag — just bake straight from frozen and add 2 minutes to the bake time. If you’re serving these at a party, I love pairing them alongside something like this Pink Chocolate Krispies Bark for a total pink-and-red dessert spread — SO cute for Valentine’s Day! These particular dough cookies also make incredible gifts. Roll cookie dough balls up, tuck them in a little box, and you have the sweetest homemade present ever. Have to make this immediately, right?! Go get that cake mix. You won’t regret it! ❤️🍪

More Red Velvet:

• Red Velvet Trifle in a Jar
• Red Velvet Collection: 30 Recipes
• Red Velvet Cake Batter Dip
• Red Velvet Pancakes with Cream Cheese Frosting

More Monster Cookie Recipes:

• Monster Cookies
• Monster Cookie Dough Dip
• Monster Cookie Dough Cupcakes (4 Servings)

Red Velvet M&M White Chocolate Chip Cookies Recipe

Yield: 3 Dozen Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Freeze Time: 5 minutes

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These Red Velvet M&M White Chocolate Chip Cookies are a festive and indulgent treat that combines the rich flavor of red velvet cake mix with the sweetness of M&Ms and creamy white chocolate chips. They are incredibly easy to make and are sure to be a crowd-pleaser at any gathering, yielding about 3 dozen perfectly soft and chewy cookies!

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Ingredients

• 1 Red Velvet cake mix
• 1/4 c. Butter
• 1/4 c. Shortening
• 2 Eggs
• 1 bag Plain M&Ms
• 1 bag (2 cups) White Chocolate Chips

Instructions

1. Cream together the butter and shortening until smooth and well combined.
2. Mix in the red velvet cake mix until a dough forms.
3. Beat in the eggs one at a time until fully incorporated.
4. Fold in the M&Ms and white chocolate chips.
5. Using an ice cream scooper, scoop mounds of dough about 2 inches apart onto a parchment-lined cookie sheet.
6. Place the cookie sheet in the freezer for about 5 minutes, and chill the remaining dough in the refrigerator.
7. Bake at 350°F for 10–12 minutes, until the edges of the cookies are firm.
8. You won't need to freeze the rest of the dough before baking if it has been kept in the refrigerator. Enjoy!

Notes

Pretzel M&Ms can be used in place of plain M&Ms for a fun sweet-and-salty twist. Be sure to chill the dough between batches to help the cookies hold their shape while baking. Store cooled cookies in an airtight container at room temperature for up to 5 days.