Chocolate Cake Mix Cookies

Turn a regular cake mix into these super easy, soft, chewy, and fudgy Chocolate Cake Mix Cookies! Only requiring 5 simple ingredients, these and can be whipped up in under 20 minutes!

Course Dessert

Cuisine Cookie

Keyword chocolate cake mix cookie, cake mix, easy cookie

Prep Time 5

Cook Time 10

Total Time 20

Servings

Calories 172kcal

Author Melissa Rose

Ingredients

15.25 oz Chocolate Cake Mix Dry (don't add ingredients on back of box)
½ cup vegetable oil
2 large eggs
½ cup semi sweet chocolate chips
1 teaspoon cornstarch optional, for chewier texture

Instructions

Preheat your oven to 350°F.
In a medium-sized bowl, add dry chocolate cake mix (15.25 ounces), vegetable oil (½ cup), eggs (2 large), and cornstarch (1 teaspoon). Use a large spoon or spatula to mix until combined (you do not need a mixer for these but if you do use one, only mix until combined; don’t overmix). Mix in semi-sweet chocolate chips (½ cup).
Line a cookie sheet with parchment paper. Use a 2-tablespoon-sized cookie scoop to scoop dough onto a parchment-lined baking sheet. Once scooped, use your hands to roll each of the scoops into a ball then slightly flatten the tops into a thick disc (see photo below). If desired, press a few extra chocolate chips on top. Tip: If needed, spray your hands with non-stick cookie oil before rolling. Dough will be thick & sticky. If you are still having trouble, pop the batter in the refrigerator for 15-20 minutes.
Bake at 350℉ for 8-10 minutes. The centers may look slightly underdone, but I'd recommend removing them from the over. Overbaking will create a crunchier cookie rather than the fudgy, soft texture we want.
Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet, as well as help them set. If you need to stack or store them immediately, place in the fridge to allow the chocolate chips to harden.
See "notes" section below for storage and freezing tips!

Notes

Mix-Ins: You can add more fun mix-ins like M&M’s, white chocolate chips, or even peanut butter chips! These are also perfect for making holiday-specific; like adding fun Christmas, 4th of July, Easter, or Valentine’s M&M’s or spinkles into the batter! Whatever you add, I’d recommend a total of ½-3/4 cup of mix-ins.

Cake Mix Brands:

My favorite brand for these chocolate cake mix cookies is Pillsbury Devil’s Food. But you can also use any cake mix brand like Betty Crocker or Duncan Hines. Any 15.25oz mix works. If you can only find an 18.25oz mix, that will work fine too without needing any adjustments.

Storage: These will stay soft in an airtight container for about 4 days before starting to dry out.

Freezing: Freeze in an airtight container and store for up to 2 months. As with any cookies, when you freeze them they dry out a bit over time and lose their flavor a bit (as they start to absorb the odors of the freezer). So if you’re really wanting to keep them fresh the longest, the best method would be to individually wrap cookies in plastic wrap then place in an airtight container.

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