Start by combining the Challenge Cream Cheese and butter in a large bowl. Using a mixer, beat them together until the mixture is soft and fluffy. This step is crucial as it creates a light base for the cookies. Aim for a pale yellow color and a creamy texture.
Add the egg and the red velvet cake mix to the cream cheese mixture. Beat until a soft dough forms, making sure to scrape down the sides of the bowl as needed. The dough should be thick but manageable.
Carefully fold in the chopped chocolate and cream cookies into the dough. This step adds texture and bursts of flavor to your cookies. Be gentle, as you don’t want to break the cookies into tiny pieces; larger chunks will give you delightful bites.
Chill the dough in the refrigerator for at least 1 hour. Chilling helps the dough firm up, making it easier to scoop and ensuring the cookies don’t spread too much while baking.
Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. This prep step is important to prevent the cookies from sticking and to ensure even baking.
Once the dough is chilled, scoop the cookies into large balls using an ice cream scoop. Place them onto the prepared baking sheet, leaving enough space between each ball for spreading.
Bake for about 10 minutes for smaller cookies or 12 minutes for larger cookies. You want the edges to look set but the center should still be soft. This contrast in texture is what makes these cookies so appealing.
After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step allows the cookies to firm up slightly while still being warm and gooey inside.
Enjoy your warm Red Velvet Oreo Gooey Butter Cake Cookies with a glass of milk or by themselves!
