Chocolate Cake Mix Cookies
All you need are four ingredients to make these super easy chocolate cake mix cookies. They are chewy and soft with a generous helping of chocolate chips! It’s a quick recipe to try when you need a last minute dessert or if you’re craving something sweet.
I usually prefer baking from scratch, but every now and then I need something quick and easy. Chocolate cake mix cookies and brownie batter dip are a few of my go-to’s because they use boxed mix and satisfy my chocolate craving. These cookies couldn’t be easier to make and turn out so fudgy and delicious!
Why this recipe works
The recipe requires only 4 ingredients that are easy to find. The dough comes together in minutes and the texture of these cookies are absolutely perfect: fudgy, chewy and soft with gooey melted chocolate chips in every bite.
These chocolate cookies are also ready in under an hour. This is a quick dessert to whip together when you’re craving something sweet. It’s also perfect for holidays such as Christmas or Valentine’s Day!
- Chocolate cake mix: Use your favorite! I prefer Duncan Hines, but Betty Crocker and Miss Jones are also good choices.
- Melted butter: Use unsalted butter if you have it. After melting, let it cool a little before using in the recipe.
- Eggs: Room temperature eggs are easier to combine and make a consistent dough.
- Chocolate chips: Use your favorite chocolate chips to make these double chocolate chip cookies.
Try different mix-ins. Swap out the chocolate chips for any other flavor chips, such as peanut butter, butterscotch, peppermint or white chocolate chips! You can also mix in candy such as M&M’s, Reese’s Pieces or chopped Andes mints.
You can also make cookie bars using this recipe. Press the dough into a grease 9×13 pan and bake at 350 F for 20 to 25 minutes. Let the bars cool completely before cutting and serving.
I also love adding frosting and sprinkles to these cookies! I prefer chocolate buttercream for a triple chocolate cookies, but you could also use vanilla buttercream. If you like strawberry flavored desserts, try these vanilla cream strawberry cake mix cookies.
How to make chocolate cake mix cookies
- Combine melted butter and eggs. Mix until well combined.
- Add cake mix and mix just until combined. Stir in chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes.
- Scoop dough into balls, place on a baking sheet and bake at 350 F for 10 to 12 minutes.
Make sure the box cake mix is 15 ounces. Some boxes are 15.25 oz and that will work too. Unfortunately the Ghirardelli mix is 12.75 oz so that won’t work for this recipe.
Let the butter cool slightly before using it in the recipe. Room temperature ingredients are best for mixing because it will create a smooth and consistent dough. As a result, the cookies will have the best texture!
Chill the dough for at least 30 minutes. This will guarantee thick and chewy cookies. I usually chill the dough overnight for best results. Slightly under-bake the cookies to make them gooey. They are done when the edges are set, but the center is still quite soft.
Frequently Asked Questions
Yes, this recipe will work with your favorite gluten-free mix too!
Yes, substitute butter with an equal amount of oil.
After the cookies have cooled completely, they will stay fresh in an airtight container for up to 5 days.
Yes, form the dough into a log and wrap it in plastic wrap. Store in the freeze for up to 3 months. Defrost in the refrigerator before scooping into balls and baking.
Here are some more recipes using boxed baking mixes:
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Chocolate Cake Mix Cookies
- One 15 oz box of chocolate cake mix
- 2 large eggs, room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ¾ cup (113 g) semisweet chocolate chips
- In the bowl of a stand mixer (or using a hand mixer), mix together the eggs melted butter. Add the cake mix and mix until combined. Stir in chocolate chips by hand.
- Cover and refrigerate the dough for 30 minutes and up to 48 hours.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Use a medium cookie scoop to scoop the dough. Roll into balls and place on prepared baking sheet.
- Bake at 350° F for 10 to 12 minutes. The cookies are done when the edges are set and the center is still soft. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.