Chocolate Cake Mix Cookies

When you need a quick, rich, and utterly satisfying chocolate dessert, these Chocolate Cake Mix Cookies come to the rescue. This recipe transforms a simple boxed chocolate cake mix into soft, chewy, bakery-style cookies packed with flavor and loaded with gooey milk chocolate chips. Perfectly crisp on the edges with a rich, fudgy center, these cookies combine the convenience of a shortcut with the homemade quality of a made-from-scratch treat.

What makes these cookies stand out is how fast and foolproof they are—ideal for when you’re short on time but still want to impress. Whether you’re baking for a last-minute gathering, a school event, or just need a chocolate fix, these cookies are a delicious and reliable option. With the addition of basic pantry ingredients like butter, eggs, and a touch of cocoa powder, the texture and flavor get a serious upgrade that makes them taste anything but boxed. Even better, you don’t need any chilling time—just mix, scoop, and bake. The result? Rich, chocolatey cookies that come together in under 30 minutes with minimal effort and maximum reward.

Why You’ll Love This Recipe

1. Quick and Easy – No chilling required; ready in under 30 minutes.
2. Fudgy and Soft – The perfect texture: crisp on the outside, gooey in the middle.
3. Convenient Ingredients – Uses cake mix and pantry staples you likely already have.
4. Customizable – Add-ins like nuts, dark chocolate, or sprinkles make it easy to adapt.
5. Perfect for Any Occasion – Great for bake sales, holiday trays, or weeknight treats.

Ingredients

• Unsalted butter
• Brown sugar
• Caster sugar or granulated sugar
• Vanilla extract
• Egg
• All-purpose (plain) flour
• Cocoa powder
• Devil’s chocolate cake mix
• Salt
• Milk chocolate chips

Variations

• Double Chocolate: Use dark or semi-sweet chocolate chips for a richer chocolate profile.
• Nutty Twist: Add chopped walnuts or pecans for crunch and depth.
• Spiced Version: Mix in a dash of cinnamon or chili powder for a subtle heat.
• Mint Chocolate: Stir in mint extract and white chocolate chips for a refreshing twist.
• Peanut Butter Swirl: Add a few dollops of peanut butter to the dough before baking.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.

Step 3: Add Wet Ingredients

Mix in the vanilla extract and egg until fully incorporated.

Step 4: Combine Dry Ingredients

Add the flour, cocoa powder, cake mix, and a pinch of salt. Stir until a thick dough forms.

Step 5: Fold in Chocolate Chips

Gently fold in the milk chocolate chips until evenly distributed throughout the dough.

Step 6: Scoop and Bake

Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.

Step 7: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

• Use room temperature butter for smooth creaming.
• Don’t overbake—cookies continue to cook as they cool.
• For uniform cookies, use a cookie scoop.
• Add a few extra chocolate chips on top before baking for a bakery-style look.
• Store cookies in an airtight container to maintain softness.

How to Serve

• Serve warm with a glass of cold milk.
• Sandwich two cookies with ice cream for a decadent dessert.
• Crumble over ice cream or yogurt for added texture.
• Drizzle with melted chocolate or caramel for extra indulgence.
• Include in holiday cookie boxes or dessert platters.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container at room temperature for up to 5 days.

Freezing

Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.

Reheating

Warm baked cookies in the microwave for 10–15 seconds to bring back their gooey texture.

FAQs

1. Can I use any cake mix?

Devil’s food cake mix is recommended for rich chocolate flavor, but any chocolate cake mix will work.

2. Can I make these without cocoa powder?

You can skip it, but it adds an extra layer of chocolatey richness.

3. Do I need to chill the dough?

No, the dough is ready to bake immediately—perfect for quick cravings.

4. Can I use salted butter?

Yes, just reduce or omit the added salt in the recipe.

5. Can I make these gluten-free?

Use a gluten-free cake mix and flour alternative for a gluten-free version.

6. Why did my cookies turn out cakey?

Overmixing or baking too long can lead to a cakier texture.

7. Can I substitute white sugar for brown sugar?

Yes, but brown sugar adds more moisture and depth of flavor.

8. How can I make the cookies crispier?

Bake slightly longer or flatten the dough balls before baking.

9. Can I double the recipe?

Absolutely—just make sure to bake in batches so cookies have enough space to spread.

10. Can I make these into cookie bars?

Yes! Press the dough into a greased 9×9-inch pan and bake for 18–20 minutes.

Conclusion

These Chocolate Cake Mix Cookies are the ultimate fast and foolproof dessert for chocolate lovers. With their rich flavor, chewy centers, and irresistible chocolate chips, they taste like they took hours to make—but come together in minutes. Whether you’re baking for a crowd or indulging in a late-night treat, this recipe delivers homemade satisfaction with the ease of a shortcut. Once you try them, they’ll be a go-to in your baking rotation.

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