These chocolate cake mix cookies are the perfect combination of chocolate cake and homemade cookies. They are soft, chewy and perfect for satisfying a craving for chocolate.
Using cake mix to make cookies is one of my favorite cake mix hacks. Chocolate cake cookies are also super easy to make. Using boxed cake mix saves a lot of time and measuring and the results are delicious.
I like to keep a few boxes of cake mix on hand for when I need a last-minute dessert. Whether I’m just needing something sweet or a dessert to bring to an event, these no-fail cookies are always the perfect answer!
How to Make Chocolate Cake Mix Cookies
This recipe is super easy! It’s a good one to get the kids involved with since the steps are so simple. Let’s take a look at what you’ll need and how to bake these cookies.
For detailed ingredient measurements and instructions, see the recipe card at the end of this post.
- Chocolate cake mix – any box 15.25-ounce chocolate cake mix will do. Duncan Hines, Pillsbury, and Betty Crocker cake mixes all produce similar results.
- Unsalted butter – can be substituted for ⅓ cup of cooking oil.
- Vanilla extract – this is an optional ingredient that adds to the flavor of the cookies.
- Chocolate chips – I used milk chocolate, but you can use semi-sweet, dark, or whatever you have on hand.
You can use your other favorite cookie mix-ins in this recipe.
Some things you might add are:
- Nuts – like walnuts, pecans, or almonds.
- Candies – like M&Ms or Reese’s.
- Pretzel pieces
To make these chocolate cake cookies, you’ll first mix all of your wet ingredients together. Then you’ll mix in the cake mix until it’s combined with the wet ingredients. Once the dough is formed, you fold in the chocolate chips.
You can either scoop the dough into balls right away or let it chill for 5-10 minutes. Then it’s 8-11 minutes in the oven and the cookies are done!
You can store the cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. These also freeze really well and can be stored in a freezer container or sealable bag for up to 6 months.
Chocolate Cake Mix Cookies
- 1 Oven
- 1 cookie sheet
- 1 cookie scoop
- 1 spatula
- 1 mixing bowl
- 1 Whisk
- 8 tablespoons 1 stick unsalted butter
- 2 eggs
- ½ teaspoon vanilla extract
- 1 15.25- ounce box of chocolate cake mix
- 1 ½ cups chocolate chips
- Preheat the oven to 350℉. Grease or line a cookie sheet with parchment paper.
- In a microwave-safe medium-large mixing bowl, heat the butter just until melted.
- I let the butter sit at room temperature for a few minutes. You don’t want it to be hot when mixing the ingredients together.
- Add the eggs and vanilla extract to the melted butter and whisk the ingredients together until combined.
- Add ½ of the cake mix to the wet ingredients. Stir together just until incorporated (you don’t want to overmix the dough)
- Add the remaining cake mix and stir together until incorporated.
- Add the chocolate chips to the dough and fold them in until they are distributed throughout the dough.
- Optional – reserve about ¼ cup of the chocolate chips to dot on top of the cookie dough.
- Place the cookie dough in the fridge for about 5 minutes. This is an optional step, however, the dough will be really thick and sticky and this makes it much easier to work with.
- Using a medium cookie scoop, scoop the dough and roll into uniform balls. Place the cookie dough balls at least 1.5” apart from each other on the prepared cookie sheet.
- Optional – if you reserved chocolate chips, press a few into the top of each cookie. This is just for aesthetics and doesn’t have to be done.
- Bake the cookies for 8-11 minutes or until they are cooked through.
- Let the cookies set up for about 3-5 minutes on the baking pan before attempting to move them to a cooling rack.