Chocolate Cake Mix Cookies are incredibly easy to make! They’re a quick, simple, and utterly delicious chocolatey treat, perfect for satisfying any sweet craving.
A box of cake mix is a pantry essential for any baking enthusiast. While often used for making cakes, it’s also a fantastic shortcut for creating delightful cookies.
I rarely use them for cakes; instead, I prefer them for cookies. If you’re looking for more cake mix cookie inspiration, be sure to try my Strawberry Crinkle Cookies, Red Velvet Crinkle Cookies, and Lemon Crinkle Cookies – all conveniently made with a boxed cake mix!
However, if you’re yearning for the ultimate chocolate indulgence, I’m confident you’ll absolutely adore these Chocolate Cake Mix Cookies, especially when loaded with chocolate chips!
🌟 Why You’ll Love These Chocolate Cake Mix Cookies
If you’re a fan of both chocolate cake and chocolate chip cookies, then get ready to fall in love! These cookies are like having two favorite desserts combined into one irresistible treat.
- This recipe is incredibly EASY and requires only 5 ingredients.
- You can whip up a batch of these cookies in under 30 minutes, making them perfect for a quick dessert fix.
- They’re rich, fudgy, and wonderfully cakey, providing a delightful texture and flavor combination.
- No need to chill the dough! This means you can enjoy these cookies even sooner.
🛒 Key Ingredient Notes for Perfect Cookies
Cake Mix: The star of the show! Choose your preferred store-bought or homemade cake mix. I personally find that Devil’s Food Cake mix provides a wonderfully rich and decadent flavor to these cookies.
Eggs: For the best results, allow your eggs to come to room temperature before incorporating them into the batter. Simply remove them from the refrigerator and let them sit on the kitchen counter for approximately 20-30 minutes before you begin mixing. Room temperature eggs help ensure a smoother, more consistent batter. Cold eggs can sometimes “shock” the batter and not incorporate as evenly.
Butter: Opt for unsalted butter. After melting, allow it to cool slightly before adding it to the batter to prevent the eggs from cooking.
Chocolate Chips: You can use all semi-sweet chocolate chips for a classic flavor. Alternatively, try a combination of half semi-sweet and half dark chocolate chips to add even more richness and depth to these cookies. Feel free to experiment with white chocolate chips or even espresso chips for a unique twist!
✅ Easy Step-by-Step Baking Instructions
Follow these simple steps to create the perfect batch of Chocolate Cake Mix Cookies:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. Set the prepared baking sheets aside.
In a large mixing bowl, whisk together the cake mix, room-temperature eggs, melted and slightly cooled butter, and vanilla extract. Mix only until the ingredients are well combined, being careful not to overmix.
Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Using a medium-sized cookie scoop or a spoon, scoop out portions of the dough and place them onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
Bake for 9 to 11 minutes for chewy cookies, or 11 to 13 minutes for crispier cookies. Rotate the baking sheets halfway through the baking time to ensure the cookies bake evenly.
Once baked, allow the Chocolate Cake Mix Cookies to cool on the baking sheet for 2-5 minutes before carefully transferring them to a wire cooling rack to cool completely.
❓ Frequently Asked Questions About This Recipe
- How can I make my cookies even chewier and fluffier?
- For extra chewy cookies, consider chilling the dough in the refrigerator for about 20 minutes before baking. This step is entirely optional but can significantly enhance the chewiness of the final product.
- What is the best way to store these cookies to maintain their freshness?
- Allow the cookies to cool completely before storing them. Then, place them in an airtight container at room temperature, where they will stay fresh for up to one week. For the best flavor and texture, it’s recommended to consume them within 3 or 4 days.
🍪 More Delicious Cookie Recipes To Try
In addition to our Strawberry Crinkle Cookies, Red Velvet Crinkle Cookies, and Lemon Crinkle Cookies, you might also be interested in exploring these other popular and equally delightful cookie recipes:
- Chewy Chocolate Fudge Cookies
- Matcha Crinkle Cookies
- Banana Bread Cookies
- Ube White Chocolate Chip Cookies
Did you try out this recipe? We’d love to hear about your experience! Please consider leaving a 5-Star rating in the recipe card below. If you enjoyed the recipe, a comment further down the page would be greatly appreciated. Thank you for your support!
Chocolate Cake Mix Cookies
Prep Time:
Cook Time:
Total Time:
Servings: 26 cookies
With just 5 ingredients you can make these chocolatey chewy cookies!
Equipment
- 2 Baking Sheets
Ingredients
- 1 (15 ounce) box of chocolate cake mix (Devil’s food, chocolate, dark chocolate, etc.)
- 2 eggs
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the cake mix, eggs, melted & slightly cooled butter, and vanilla just until well combined.
- Gently fold the chocolate chips into the batter until distributed evenly.
- Use a medium cookie scoop or a spoon to scoop out the dough and place on the prepared baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes for chewy cookies, or 11 to 13 minutes for crispy cookies, rotating the racks halfway through so the cookies are baked evenly. Allow to cool on the pan for 2 minutes before transferring to a cooling rack.
Notes
Makes 26 to 30 cookies.
If you’d like some chocolate chips to stick out like in these photos, add 2-3 extra chocolate chips to the tops of each scoop of cookie before baking.
For chewy cookies: bake for 9 to 11 minutes, rotating the pans halfway.
For crispy cookies: bake for 11 to 13 minutes, rotating the pans halfway
Storage: Store cookies in an airtight container at room temperature for up to one week. You can also freeze these cookies in a single layer in an airtight, freezer-friendly container, for up to two months.
Nutrition
Calories: 148kcal, Carbohydrates: 16g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 143mg, Potassium: 100mg, Fiber: 1g, Sugar: 9g, Vitamin A: 131IU, Calcium: 32mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on July 14, 2009. It was updated with all new photos, updated recipe, and more helpful baking tips and republished on July 5, 2022.