Ingredients:

  • 1 box (15.25 oz / 432g) red velvet cake mix (not sugar-free)
  • 1/2 cup (1 stick / 113g) unsalted butter, melted and cooled slightly
  • 2 large eggs (100 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (1/2 stick / 57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (5 ml)
  • 1-2 tablespoons milk or cream (15-30 ml), to adjust consistency

Instructions:

  1. Combine melted butter, eggs, and vanilla extract in a large bowl.
  2. Gradually add the red velvet cake mix, mixing until just combined. Be careful not to overmix.
  3. Stir in the chocolate chips.
  4. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  6. Scoop or drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  7. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  8. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until smooth.
  11. Stir in the vanilla extract.
  12. Add milk or cream, 1 tablespoon at a time, until you reach your desired piping consistency.
  13. Transfer the frosting to a piping bag fitted with a small round tip (or a zip-top bag with a small corner snipped off).
  14. Pipe a heart shape onto each cooled cookie.
  15. Let the frosting set for a few minutes before serving the red velvet cake mix heart cookies.