Chocolate Cake Mix Cookies

These Chocolate Cake Mix Cookies are an absolute delight for chocolate lovers, boasting an intensely rich and fudgy chocolate flavor that rivals cookies made from scratch. Their star feature is the sheer simplicity; from boxing day to your cookie jar, you'll be whipping up batches in minutes. This recipe is a brilliant cost-saver, transforming an affordable box of cake mix into a dozen or more delicious treats, making homemade dessert accessible without breaking the bank. Plus, the addition of generous chocolate chips delivers pockets of melty goodness in every bite, elevating them beyond a simple cookie to a truly indulgent experience.

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Prep Time 10

Cook Time 10

Total Time 25

Servings: 24 cookies

Course: Cookies, Dessert

Ingredients Equipment Method Notes

Ingredients

1 box devil's food or chocolate cake mix (15.25 oz, any brand)
2 large eggs
1/2 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 cup chocolate chips (semi-sweet or milk chocolate, or a combination)
Powdered sugar (optional, for dusting)

Equipment

- Oven
Baking Sheets
Parchment paper or silicone baking mats
Large mixing bowl
Whisk
Wooden spoon or sturdy spatula
Cookie scoop
Wire rack

Method

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the two large eggs, 1/2 cup of vegetable oil (or melted butter for a richer flavor), and 1 teaspoon of vanilla extract until well combined and smooth.
2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
Gradually add the entire box of chocolate cake mix to the wet ingredients. Stir with a wooden spoon or sturdy spatula until just combined. Be careful not to overmix at this stage, as it can lead to tougher cookies. The dough will be thick and slightly sticky.
1 box devil's food or chocolate cake mix
Fold in the 1 cup of chocolate chips. You can use any variety you prefer – semi-sweet, milk chocolate, dark chocolate, or even a mix! Gently stir them into the cookie dough until they are evenly distributed.
1 cup chocolate chips
Using a cookie scoop (about 1.5 tablespoons in size) or two spoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This allows for spreading during baking.
Bake for 10-12 minutes, or until the edges are set and lightly golden brown, and the centers still look slightly soft. The cookies will continue to cook and firm up as they cool on the baking sheet.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If you like, dust them with powdered sugar once cooled for an extra touch of elegance.
Powdered sugar

Notes

Place a slice of bread in an airtight container to help keep cookies soft and chewy.