If you’ve ever wanted a super quick and absolutely foolproof chocolate cookie that tastes like a heavenly cake bite, Chocolate Cake Mix Cookies Recipe is your new best friend. These cookies come together in a snap, taste rich and buttery, and you don’t even have to mess with measuring out flour or cocoa powder separately. Trust me, once you try this, you’ll keep coming back for more — they’re that good and so easy!
Why You’ll Love This Recipe
- Super Simple & Quick: You only need a few basic ingredients, and the whole process takes about 30 minutes, including baking.
- Deliciously Soft & Chewy: These cookies stay tender with that perfect cake-like crumb, not dense or dry at all.
- Customizable Add-ins: I love tossing in peanut butter cups or chocolate chips to jazz things up and keep it fun.
- Great for Beginners: If you’ve struggled with cookie dough before, this mix-cookie dough rolls like a dream!
Ingredients You’ll Need
The beauty of this Chocolate Cake Mix Cookies Recipe is that it simplifies the baking process without skimping on flavor. You’ll be amazed at how just a handful of ingredients come together to create magic, and having quality basics on hand makes all the difference.
- Chocolate Cake Mix: Using a boxed mix, like Devil’s Food, makes prep effortless and ensures consistent chocolate flavor.
- Large Eggs: Eggs provide structure and moisture, so don’t skip or swap them out too easily.
- Unsalted Butter: Melting the butter gives dough a nice richness; I always use unsalted to control saltiness precisely.
- Vanilla Extract: Just a teaspoon amps up the overall flavor and adds warmth.
- Sugar (for rolling): Rolling the dough balls in sugar creates a delicate, crackly edge—it’s a little touch that makes a big difference.
- Optional Add-ins: Think peanut butter cups, Hershey’s Kisses, or chocolate chips—totally optional but so fun.
Variations
I love how flexible this Chocolate Cake Mix Cookies Recipe is—you can totally make it your own depending on what you’ve got in your pantry or the mood you’re in. I’ve tried a few tweaks myself, and honestly, it’s hard to go wrong!
- Peanut Butter Cup Blossoms: When I press a Reese’s Mini Peanut Butter Cup into the warm cookie right after baking, it becomes a family favorite—perfect for holidays.
- Nut-Free Version: Skip the add-ins or swap with allergy-friendly chips like carob or white chocolate for safe snacking.
- Extra Chocolatey: Stir in some mini chocolate chips or chocolate chunks for pockets of melty goodness inside.
- Fudgy Drizzle: Once cooled, drizzle melted white or dark chocolate on top for a professional touch I discovered recently.
How to Make Chocolate Cake Mix Cookies Recipe
Step 1: Mix the Wet Ingredients
First things first, preheat your oven to 350°F. In a medium bowl, whisk together the large eggs, melted butter, and vanilla extract until smooth and combined. I always make sure the butter isn’t still too hot to avoid cooking the eggs—room temp melted butter works best. This base is where your cookie’s moist softness starts.
Step 2: Combine the Cake Mix and Add-Ins
Next, add the entire chocolate cake mix into the bowl with your wet ingredients. Stir everything together gently but thoroughly until you get a smooth, pliable dough. At this point, fold in any add-ins you love—like chocolate chips or peanut butter cups. Trust me, it’s fun to get creative here!
Step 3: Chill and Shape the Dough
Pop the dough in the fridge for 15-30 minutes to firm up. Cooling makes the dough easier to roll and prevents cookies from spreading too much. When you’re ready, scoop out tablespoon-sized balls and roll them lightly in sugar for that perfect crackled texture. If the dough sticks to your fingers, spritz a little cooking spray on your hands—that’s a little trick I’ve found really helpful!
Step 4: Bake to Soft Perfection
Arrange the sugar-coated dough balls on a parchment-lined baking sheet, leaving some space to spread. Bake for about 9-10 minutes until the cookies puff up and cracks start to form on top. It’s tempting to overbake, but pulling them out just a bit early keeps them soft and tender inside. If you want to add a chocolate kiss or peanut butter cup in the center for a blossom cookie, gently press it in immediately after baking, while the cookie is still warm.
Step 5: Cool and Optional Chocolate Drizzle
Let the cookies cool on the baking sheet for a few minutes before moving to a wire rack. If you’re feeling fancy, melt about a cup of white or dark chocolate and drizzle it over completely cooled cookies. The contrast of the silky chocolate on those soft, chewy cookies is heavenly—definitely a step I’ve started doing for special occasions.
Pro Tips for Making Chocolate Cake Mix Cookies Recipe
- Don’t Skip Chilling: I used to try baking immediately after mixing, but chilling really makes the dough manageable and the cookies hold their shape better.
- Watch Your Bake Time: Cookies keep baking on the sheet after coming out of the oven, so take them out when edges look set but centers are still soft for that chewy texture.
- Roll in Sugar for Texture: Rolling in granulated sugar adds a delightful little crunch on the outside that contrasts beautifully with the soft interior.
- Customize Confidently: I learned that mixing in add-ins like nuts or candies works perfectly without changing bake time—experiment and find your favorite combo!
How to Serve Chocolate Cake Mix Cookies Recipe
Garnishes
I’m a big fan of simple garnishes with this cookie—sometimes just a light dusting of powdered sugar or a drizzle of melted white chocolate. If I’m going for something festive, sprinkles or tiny chopped nuts add a fun crunch and color.
Side Dishes
My family loves pairing these with a cold glass of milk or a cup of strong coffee. They also go surprisingly well with a scoop of vanilla ice cream for a quick dessert that feels special.
Creative Ways to Present
For birthdays or gift-giving, I like stacking these cookies in clear cellophane bags tied with ribbon. You can also arrange them on a pretty platter and decorate with fresh berries or edible flowers to elevate the look. Trust me, everyone thinks these are bakery-quality!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temp, and they’re good up to 5 days. The trick is to separate layers with parchment paper so they don’t stick together. I’ve found they stay soft and chewy the whole time.
Freezing
If I want to freeze, I lay the cookies in a single layer on a baking sheet to freeze initially, then transfer them to a zip-top bag or container. Frozen cookies keep great for up to 3 months and thaw beautifully when you’re ready.
Reheating
To reheat, I pop a cookie in the microwave for about 10-15 seconds. It revives that fresh-baked softness amazingly well, especially if you warm it just before serving.
FAQs
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Can I use any chocolate cake mix for this recipe?
Yes! You can use any boxed chocolate cake mix you like. I usually go with a devil’s food variety because it has a deeper chocolate flavor, but the recipe works well with most brands and types.
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What add-ins complement the Chocolate Cake Mix Cookies Recipe best?
Chocolate chips, peanut butter cups, Hershey’s Kisses, or even chopped nuts all work beautifully. It’s fun to tailor the cookie to your tastes—just fold in your favorites before chilling!
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Why do I need to chill the dough before baking?
Chilling the dough firms it up, making it easier to handle and preventing cookies from spreading too thin in the oven. This step really helps you get cookies with a tender, cakey texture instead of flat discs.
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Can I make these cookies gluten-free?
Only if you use a gluten-free chocolate cake mix. Just be sure your mix is labeled gluten-free, then follow the recipe as is. It’s a great shortcut for gluten-free baking!
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How do I store these cookies so they stay fresh?
Store them in an airtight container at room temperature, separating layers with parchment paper. They’ll stay soft and delicious for about 5 days without drying out.
Final Thoughts
I absolutely love how this Chocolate Cake Mix Cookies Recipe makes baking approachable and enjoyable, especially on busy days or when you want an impressive treat without the fuss. It’s one of those recipes I keep bookmarked because it never disappoints and always gets compliments. Give it a try and see just how satisfying homemade cookies can be—no complicated steps, just pure deliciousness. You’ll be so glad you did!
Print
Chocolate Cake Mix Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Cake Mix Cookies are a quick and easy treat made from a boxed chocolate cake mix combined with basic ingredients to create soft, puffy cookies with a delightful crackled top. Perfect for last-minute baking, these cookies can be customized with your favorite add-ins like peanut butter cups or chocolate chips. They bake up tender and chocolaty, offering a simple yet indulgent dessert or snack.
Ingredients
Base Ingredients
- 1 boxed chocolate cake mix, 15.25 oz.
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted
- 1 tsp vanilla extract
For Coating
- 1/4 cup sugar, for rolling the cookies
Optional Add-ins
- Peanut butter cups
- Hershey’s Kisses
- Chocolate chips
Instructions
- Preheat and Prepare Wet Ingredients: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the eggs, melted butter, and vanilla extract until thoroughly combined.
- Mix in Cake Mix and Add-ins: Add the entire boxed chocolate cake mix to the wet ingredients. Stir until the dough is uniform and fully combined. At this stage, fold in any optional add-ins like chocolate chips or peanut butter cups if desired. Chill the dough for 15 to 30 minutes to make it easier to handle and roll into balls. Optionally, lightly spray your fingers with oil to prevent sticking when rolling.
- Roll and Coat the Dough Balls: After chilling, scoop out portions of dough and roll them into balls. Roll each ball in the 1/4 cup sugar to coat evenly. This adds a lightly sweet and slightly crunchy exterior texture.
- Arrange and Bake: Place the coated dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them out adequately. Bake in the preheated oven for 9 to 10 minutes, watching for them to puff up and develop a slightly crinkled surface. They should be taken out just before fully done, while still soft.
- Add Decorations (Optional): If making blossom-style cookies, press a Reese Miniature Peanut Butter Cup or Hershey’s Kiss into the center of each cookie right after baking, applying light pressure but not so much as to break the cookie bottom.
- Cooling and Decorating: Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack. For an extra touch, melt about 1 cup of white chocolate and drizzle it over completely cooled cookies. Allow the drizzle to set before serving.
- Storage: Store the cookies at room temperature in an airtight container. They remain fresh and delicious for up to 5 days.
Notes
- Chilling the dough makes it easier to roll and helps cookies maintain their shape during baking.
- You can customize these cookies by adding your favorite mix-ins such as nuts, candy pieces, or dried fruit.
- If the dough is too sticky to handle, a light spray of oil on your hands can help prevent sticking.
- Watch the baking time closely; overbaking can result in dry cookies.
- These cookies have a soft, cake-like texture thanks to the cake mix base.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
