Chocolate Cake Mix Cookies

Rich, chewy, and brimming with chocolatey goodness, Chocolate Cake Mix Cookies are the ultimate treat for cookie lovers and chocoholics alike. This recipe brings together the best of both worlds—classic cookies and decadent chocolate cake—creating a dessert that’s as easy to make as it is delicious to devour. With a few pantry staples and a box of Devil’s Chocolate Cake Mix, you can whip up a batch of soft, gooey cookies that taste like they came straight from a bakery. The addition of brown and caster sugars lends depth and texture, while milk chocolate chips melt into little pockets of sweetness in every bite. Perfect for weeknight cravings, bake sales, or a late-night treat, these cookies are quick to prepare and guaranteed to impress. Whether you’re baking for a crowd or just for yourself, this no-fuss recipe delivers consistent results every time. It’s also highly customizable, so you can get creative with mix-ins or variations depending on your taste. Even beginner bakers will find success with this forgiving and straightforward method. Ready in under 30 minutes, these cookies are the answer to your chocolate cravings—fast, fun, and utterly delicious.

Why You’ll Love This Recipe

1. Quick and Easy – With minimal prep and a single bowl, these cookies are perfect for busy days or last-minute desserts.
2. Extra Chocolaty – The combination of cocoa powder, cake mix, and milk chocolate chips ensures a deep, rich chocolate flavor.
3. Soft and Chewy Texture – The cookies come out perfectly soft in the middle with slightly crisp edges.
4. Customizable – Easily adaptable with different mix-ins like nuts, white chocolate chips, or sprinkles.
5. Kid-Friendly – Children love both the process and the result, making this a great recipe for family baking sessions.

Ingredients

• Unsalted butter
• Brown sugar
• Caster sugar or granulated sugar
• Vanilla extract
• Large egg
• Plain flour or all-purpose flour
• Cocoa powder
• Devil’s Chocolate Cake Mix
• Salt
• Milk chocolate chips

Variations

• Add Nuts: Mix in chopped walnuts or pecans for a nutty crunch.
• Use Different Chips: Swap milk chocolate for dark, white, or even peanut butter chips.
• Stuffed Cookies: Place a small caramel or hazelnut chocolate inside each dough ball before baking.
• Frosted Version: Add a drizzle of chocolate or vanilla glaze once the cookies are cooled.
• Holiday Edition: Mix in crushed peppermint candies or festive sprinkles for a seasonal twist.

How to Make the Recipe

Step 1

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

Step 2

In a large mixing bowl, cream together the unsalted butter, brown sugar, and caster sugar until light and fluffy.

Step 3

Add the vanilla extract and the egg. Beat until well combined.

Step 4

Sift in the plain flour, cocoa powder, and a pinch of salt. Mix to combine.

Step 5

Fold in the Devil’s Chocolate Cake Mix until incorporated. The dough will be thick.

Step 6

Stir in the milk chocolate chips evenly throughout the dough.

Step 7

Scoop tablespoon-sized balls of dough and place them onto the prepared baking tray, spacing them slightly apart.

Step 8

Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.

Step 9

Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

• Don’t overbake: Cookies will continue to set after removing from the oven.
• Chill the dough for 15–30 minutes if it’s too sticky to handle.
• Use room temperature ingredients for easier mixing.
• For uniform cookies, use a cookie scoop.
• Let cookies cool on the tray briefly to prevent breaking.

How to Serve

These cookies are perfect served slightly warm with a glass of cold milk or a scoop of vanilla ice cream. They’re also great as a lunchbox treat or stacked in a gift box tied with ribbon for special occasions.

Make Ahead and Storage

Storing Leftovers

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

Freezing

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

Reheating

Warm cookies in the microwave for 10–15 seconds to revive their soft texture.

FAQs

1. Can I use any brand of chocolate cake mix?

Yes, any Devil’s Food or rich chocolate cake mix will work well in this recipe.

2. Do I have to chill the dough before baking?

It’s optional, but chilling can help prevent spreading and make the dough easier to handle.

3. Can I make these cookies without cocoa powder?

You can, but the cocoa powder adds extra richness. Omitting it may result in a lighter chocolate flavor.

4. What if I only have salted butter?

You can use it, but omit the added pinch of salt from the recipe.

5. How do I know when the cookies are done?

The edges should look set, but the centers should still look slightly soft—they’ll finish cooking on the tray.

6. Can I make these cookies gluten-free?

Yes, use a gluten-free cake mix and substitute the all-purpose flour with a gluten-free blend.

7. Why did my cookies spread too much?

The dough may have been too warm. Try chilling it before baking.

8. Can I double the recipe?

Absolutely! Just make sure to mix in batches if your bowl isn’t large enough.

9. Are these cookies good for gifting?

Yes, they keep well and make excellent edible gifts.

10. Can I use oil instead of butter?

Butter gives a richer flavor and better texture, but melted coconut oil could be used in a pinch.

Conclusion

Chocolate Cake Mix Cookies are a fast, fun, and foolproof dessert that brings big flavor with minimal effort. Whether you’re new to baking or a seasoned pro, this recipe is sure to become a staple in your kitchen. Its rich chocolate base, chewy texture, and endless variation possibilities make it perfect for any occasion—from casual snacking to special celebrations. Make a batch today and see why everyone loves them!

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