If you’re looking for a no-fuss, downright delicious treat, you’ve got to try this Chocolate Cake Mix Cookies Recipe. I absolutely love how rich and fudgy these cookies turn out with just a few simple ingredients. Whether you’re short on time or simply craving something chocolatey, this recipe’s easy steps and fail-proof results will make these cookies your new go-to for instant gratification.
Why You’ll Love This Recipe
- Ridiculously Easy: Just a cake mix and a few staples—you’ll whip up the dough in under 10 minutes.
- Super Moist & Chewy: Thanks to the butter and eggs, these cookies are soft with that perfect chewy texture I crave.
- Flexible and Fun: Customize with peanut butter cups, chocolate chips, or any add-ins you love for endless variations.
Ingredients You’ll Need
These ingredients are straightforward but powerful together—the cake mix forms the base with rich chocolate flavor, while the butter and eggs give the cookies structure and that melt-in-your-mouth texture. When shopping, pick your favorite brand of cake mix and really good quality butter; it makes a difference.
- Chocolate Cake Mix: The star of the show! Choose one with rich cocoa for deep flavor.
- Large Eggs: They bind everything and keep the cookies tender.
- Unsalted Butter: Melted for easy mixing and buttery richness without extra salt.
- Vanilla Extract: A splash to brighten and round out the chocolate.
- Sugar (for rolling): Adds a nice sweet crust and subtle crunch around each cookie.
- Optional Add-ins: My favorites are peanut butter cups or chocolate chips, but almonds or even marshmallows would be fun too.
Variations
One of the reasons I keep making this Chocolate Cake Mix Cookies Recipe is how easy it is to switch things up to match my mood or whatever’s in my pantry. You can make them kid-friendly, gourmet, or allergy-conscious with just a few tweaks.
- Nutty Twist: I once added chopped toasted pecans and it gave a lovely crunch and depth that surprised me.
- Peanut Butter Blossom: Press a peanut butter cup or Hershey’s kiss into each cookie center before baking—my family goes crazy for this classic spin.
- Gluten-Free Version: Use a gluten-free chocolate cake mix and double-check your add-ins to keep these safe for sensitive eaters.
- Extra Chocolatey: Mix in some mini chocolate chips or drizzle melted chocolate on top once cooled for a serious chocolate lover’s dream.
How to Make Chocolate Cake Mix Cookies Recipe
Step 1: Whisk Together the Wet Ingredients
Start by preheating your oven to 350°F. In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until everything’s nicely blended. This mix is what keeps the cookies rich and moist, so make sure the butter isn’t too hot or it could cook the eggs.
Step 2: Combine With the Cake Mix
Slowly add in the entire box of chocolate cake mix and stir it all together until you get a smooth dough. Don’t rush this part—you want the flour fully incorporated without overmixing. If you’re adding chocolate chips or peanut butter cups, fold them in now. I like to chill the dough for about 15-30 minutes; it makes rolling much easier and cuts down on stickiness. A little tip: if your fingers stick, just spray a bit of cooking oil on your hands and try again.
Step 3: Roll, Coat, and Bake
Roll the dough into balls the size of a walnut and gently coat each one in sugar. This gives each cookie a subtle crunch and sparkle on the outside. Arrange the balls on a parchment-lined baking sheet with a couple of inches between them, so they have space to puff up. Bake for about 9-10 minutes—you want them just puffy and slightly crinkly on top. If you’re making the cookie blossom version, gently press a peanut butter cup or Kiss into the top right after pulling them from the oven.
Step 4: Cool and Customize
Once baked, let the cookies rest on the baking sheet for a few minutes so they firm up, then transfer to a wire rack. If you want to take them up a notch, melt some white chocolate and drizzle it over the cooled cookies for a pretty, sweet finish. I like doing this for holiday parties because they look gorgeous but still taste like that classic chocolate cookie you know and love.
Pro Tips for Making Chocolate Cake Mix Cookies Recipe
- Chill the Dough: I learned chilling makes the dough easier to handle and helps cookies keep their shape in the oven.
- Don’t Overbake: Pull them out when just puffed with crinkly tops—overbaking dries them out quickly.
- Use Parchment Paper: It prevents sticking and makes clean-up a breeze, really trust me on this one.
- Custom Add-ins: I avoid overloading with too many mix-ins to keep the cookie texture perfect, but a handful of chips or candies is just right.
How to Serve Chocolate Cake Mix Cookies Recipe
Garnishes
I often sprinkle a little flaky sea salt on top before baking for a flavor pop, especially when I use peanut butter cups inside. Sometimes I drizzle melted white or dark chocolate for a pretty contrast. A dusting of powdered sugar is also lovely if you want a softer, sweeter finish without any extra fuss.
Side Dishes
These cookies go wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a dollop of whipped cream. For coffee lovers, a strong espresso or cappuccino pairs beautifully to balance the sweetness.
Creative Ways to Present
For parties, I like arranging the cookies on a wooden board with little piles of add-ins like mini chocolate chips and crushed nuts around as edible decorations. You can also wrap individual cookies in cellophane tied with a ribbon for easy gifting. During holidays, swapping the classic peanut butter cup for a peppermint kiss or red-and-green sprinkles makes these festive and fun.
Make Ahead and Storage
Storing Leftovers
I keep any extras in an airtight container at room temperature, and they usually last about 5 days without losing that soft texture. If the cookies start to firm up, just warm one gently in the microwave for 10 seconds to bring back softness.
Freezing
These cookies freeze very well! I wrap them individually in plastic wrap and keep them in a freezer bag. When I want one, I take it out and let it thaw at room temperature, or pop it in the microwave for a few seconds for that fresh-baked feel.
Reheating
To reheat, I place cookies on a microwave-safe plate and heat for about 8-10 seconds until warm but not hot. This revives the softness and gooey chocolate without drying them out.
FAQs
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Can I use a different cake mix flavor for this recipe?
Absolutely! While chocolate cake mix is classic, I’ve experimented with red velvet, yellow, and even funfetti cake mixes. Each gives a unique twist to the cookies, so feel free to try your favorite flavors. Just keep in mind that some flavors might pair better with specific add-ins.
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Do I have to chill the dough before baking?
Chilling isn’t strictly necessary, but I highly recommend it. It makes the dough easier to handle and helps cookies bake up thicker and less likely to spread too much. If you’re short on time, you can skip it, but you might find rolling tricky and the cookies a bit flatter.
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Can I make these cookies vegan or dairy-free?
With some swaps, yes! Use a dairy-free cake mix and replace the eggs with flax eggs or another egg alternative. Swap melted butter with coconut oil or a vegan butter substitute. Results may vary slightly in texture, so I recommend testing small batches first.
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How do I prevent my cookies from sticking to the baking sheet?
The simplest trick I use is baking on parchment paper or a silicone mat. This stops sticking and makes cleanup so much easier. If you don’t have those, lightly grease the baking sheet, but be careful as too much oil can cause spreading.
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What’s the best way to store leftover cookies?
Store them in an airtight container at room temperature for up to five days. For longer storage, freeze them wrapped tightly. When storing, keeping a slice of bread in the container can help maintain softness by absorbing excess moisture.
Final Thoughts
I’m honestly amazed every time how such an easy Chocolate Cake Mix Cookies Recipe can yield cookies that taste so good—and my family always begs for more. Whether you’re baking with kids, need a last-minute dessert, or want a quick chocolate fix, this recipe’s got your back. Give it a try and I promise these cookies will be a welcome staple in your kitchen, just like they are in mine!
Print
Chocolate Cake Mix Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 9-10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Cake Mix Cookies are an easy and delicious treat that combines the convenience of boxed cake mix with simple ingredients to create soft, puffy cookies. Perfectly sweet with a slightly crinkly top, these cookies can be customized with your favorite chocolate add-ins like peanut butter cups or chips, and are quick to prepare for any occasion.
Ingredients
Cookie Dough
- 1 boxed chocolate cake mix, 15.25 oz
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup sugar
Optional Add-ins
- Peanut butter cups, chopped
- Chocolate kisses
- Chocolate chips
Instructions
- Preheat and Combine Wet Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until well combined, ensuring a smooth mixture.
- Add Dry Mix and Optional Add-ins: Stir in the chocolate cake mix until fully incorporated into the wet ingredients. If you want to add chocolate chips, peanut butter cups, or any other mix-ins, fold them in at this stage. Then chill the dough in the refrigerator for 15 to 30 minutes, which makes rolling easier and prevents sticking.
- Shape and Coat Cookies: Once chilled, take portions of dough and roll them into balls. Lightly spray your fingers with oil if the dough sticks. Roll each ball in sugar to coat evenly, giving the cookies a sweet crust.
- Bake: Arrange the sugar-coated dough balls on a parchment-lined baking sheet, spacing them apart. Bake in the preheated oven for 9 to 10 minutes until the cookies are puffy and slightly crinkly on top but not fully crispy. If making blossom style cookies, gently press a Reese Miniature Peanut Butter Cup or Hershey kiss into the center of each cookie immediately after baking.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. For extra elegance, melt about 1 cup of white chocolate and drizzle over cooled cookies. Let the drizzle set before serving.
- Storage: Store the cookies at room temperature in an airtight container for up to 5 days to maintain freshness.
Notes
- Chilling the dough makes it easier to roll and helps maintain cookie shape during baking.
- Rolling the cookies in sugar before baking adds a delightful crunch and subtle sweetness to the exterior.
- Customize by adding your favorite mix-ins like nuts, candy pieces, or different types of chocolate chips.
- Do not overbake; remove when cookies are still slightly soft for the best texture.
- Use parchment paper to prevent sticking and to promote even baking.
- For a festive touch, drizzle with melted white or dark chocolate after the cookies have cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
