Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

In a large mixing bowl, combine the red velvet cake mix, eggs, melted butter (or oil), and vanilla extract. Stir until fully incorporated. The dough will be thicker than cake batter but soft.

Gently fold in the white or semi-sweet chocolate chips for extra bursts of chocolate in every bite.

Optional but Recommended: For thicker, chewier cookies, cover the dough and chill for 15-30 minutes. This helps prevent spreading. If you're short on time, you can skip this step, but chilled dough makes a noticeable difference.

Use a cookie scoop or a spoon to form 1.5-inch dough balls.

If making crinkle cookies, roll each ball in powdered sugar before placing them on the baking sheet.

Place the cookie dough balls about 2 inches apart to allow for spreading.

Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Beat the cream cheese and butter together in a medium bowl using a hand mixer or stand mixer until smooth and creamy (about 2 minutes).

Add the powdered sugar gradually, beating on low speed at first, then increasing to medium-high until fully incorporated.

Mix in the vanilla extract and continue beating for another 1-2 minutes until light and fluffy.

Frost or drizzle the cookies once they’ve cooled. You can spread a thick layer on top, drizzle it with a spoon, or even use a piping bag for a decorative swirl.

Enjoy!