My chocolate cake mix cookies are soft-baked, tender, and super fudgy! All you need to make them is a box of your favorite chocolate cake mix and a handful of ingredients. You’ll have loads of fun customizing these cake mix cookies with add-ins and frosting!
If you’re looking for more recipes that turn a box of cake mix into a batch of soft, chewy cookies, try these strawberry cake mix cookies and my lemon cake mix cookies, next. Heck, don’t stop there, I also have a funfetti version as well.
Fudgy Chocolate Cookies Made From Cake Mix
These chocolate cake mix cookies are crazy simple, and they’re packed to the brim with rich, chocolatey flavor! I make them from a box of chocolate cake mix and add cocoa powder to boost the flavors, with an extra egg yolk for the fudgiest texture. They’re like a chocolate brownie, wrapped up in a soft-baked cookie, made from cake mix!
Why I Love Cake Mix Cookies
- One bowl. While my from-scratch chocolate cookies call for mixing wet and dry ingredients separately, these cake mix cookies skip this step. Just add your ingredients to one bowl, and mix.
- Simple ingredients. I wanted a cookie that was soft-baked and fudgy, but still thick and fluffy, and I think these chocolate cake mix cookies hit the jackpot. There are 5 ingredients total if we’re not counting the mix-ins. So easy!
- Customizable. Cake mix cookies make it so easy to get creative. Fold in your favorite mix-ins, from chocolate chips to Reese’s cups, add frosting, or don’t, you really can’t go wrong.
Ingredient Notes
These are some notes on the important ingredients that make the best chocolate cake mix cookies. Scroll down to the printable recipe card for a complete list with recipe details.
- Chocolate Cake Mix – For this recipe, I chose a Duncan Hines Dark Chocolate Fudge Cake Mix. It’s a 15oz size, if your box is different, see the note below!
- Cocoa Powder – To boost the chocolate flavor, I use Hershey’s Special Dark, but any natural unsweetened cocoa powder will work. I have a guide that covers the different types of cocoa powder if you need it.
- Butter – I see a lot of 3-ingredient cake mix cookies recipes that call for oil, but I’ve found that when it comes to the best cake mix cookies, butter is the winner! Butter produces a thicker, tender cookie with loads of flavor. You’ll need to melt the butter before you start.
- Eggs – Whole eggs, plus an extra egg yolk to balance out the additional cocoa powder and to maintain a chewy texture.
- Add-ins – Any mix-ins you’d like! Reese’s Minis peanut butter cups are great, or you can add in chocolate or peanut butter chips, chopped candy bars, or M&Ms, you name it.
Working With Different Size Cake Mixes
Your box of cake mix may be a different size depending on the brand you’re using. I base this recipe off of a Duncan Hines Cake Mix, which is 15.25 ounces. If you’re using a 13.25-ounce cake mix, you’ll need to add ½ cup flour in addition to the cocoa powder in the recipe.
Also keep in mind that different varieties of cake mix, for example, fudge, triple chocolate, etc. will give different flavors and results. However, no matter which box you choose, you can bet these cookies will turn out delicious!
How to Make Chocolate Cake Mix Cookies
Make perfect soft and chewy chocolate cookies in just two steps! Follow along below, and scroll to the recipe card for printable instructions.
- Make the cookie dough. First, add all the ingredients to a big bowl (apart from any mix-ins for now). Stir that together to get a thick dough. Then, fold in any add-ins, like chopped Reese’s, chocolate chips etc by hand.
- Bake. Now, all you do is portion out the cookies and bake them at 350ºF for 11-13 minutes. I find that these cookies are best when they’re slightly underbaked (see below), so I pull them out when they’re still a bit soft in the middle.
How Can I Tell When Cake Mix Cookies Are Done?
For a soft-baked cake mix cookie, the center should be slightly underbaked, but not too gooey or wet. I like to do a toothpick test on my cake mix cookies similar to how I’d check an actual cake for doneness. Stick a toothpick into the middle of the baked cookie, and if it comes out clean, they’re done.
Exact baking times will vary depending on the oven. So, check the cookies at the 11-minute mark and go from there. Do your best not to overbake.
Recipe Notes and Variations
- Don’t overbake. Leaving these cookies in the oven for even 1-2 minutes too long can make them crumbly and dry. Keep a close eye on the centers of the cookies as they near the end of the baking time (see above).
- Add sanding sugar. Another one of my favorite ways to finish off these chocolate cake mix cookies is with a coating of sparkling sugar. Before baking, roll the dough balls in sanding sugar. It adds delicious crunch!
- Chop up larger add-ins. If you’re making Reese’s chocolate cake mix cookies, I recommend using unwrapped mini Reese’s cups, chopped in half. For more peanut butter flavor, add in ¾ to 1 cup of peanut butter chips.
Favorite Mix-ins
Truly anything goes here or try adding a combination of a couple of these. I find that chocolate chips make a great addition together with candy bars, or try making the peanut butter cup ones with added peanut butter chips.
- M&Ms or Chopped Candy Bars
- Chocolate Chips of any kind (peanut butter, butterscotch, mint)
- Oreos
- Nuts & Sprinkles
- Andes Mints
Add Frosting!
If I make these chocolate cake mix cookies with Reese’s, I love adding a smear of peanut butter frosting. Or, you can top these fudgy chocolate cake mix cookies with any of the frosting ideas you see here. It makes each bite that much more indulgent.
How to Store
- Storing. Store these chocolate cake mix cookies in an airtight container. They’ll last at room temperature for 3-4 days.
- Freezing. For longer-term storage, freeze your cake mix cookies airtight for up to one month. Thaw the cookies at room temperature for serving.
Chocolate Cake Mix Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 11-12 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These soft-baked chocolate cake mix cookies are so tender and fudgy! They’re quick to make from a box of chocolate cake mix and a few easy ingredients. Get creative with your favorite mix-ins!
Ingredients
- 1 box (15.25oz) Duncan Hines Dark Chocolate Fudge Cake Mix
- 2 tablespoons (10g) Hershey’s Special Dark or natural unsweetened cocoa powder
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons (10ml) pure vanilla extract
- 1 bag (7.6oz) Reese’s Minis unwrapped peanut butter cups, chopped in half
- 1/2 cup peanut butter chips or chocolate chips, (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
- In a large mixing bowl, combine all the ingredients (except the mix-ins) and mix until well combined. The dough will be thick. Add the mix-ins (Reese’s and chocolate chips) and mix by hand with a spatula.
- Use a large cookie scoop to portion out the dough and place the cookies about 2 inches apart on the prepared baking sheet.
- Bake for 11-13 minutes. The center of the cookies should be slightly under-baked but not too gooey. Use a toothpick inserted into the center of a cookie to check for doneness.
Notes
- This is based on a Duncan Hines Cake Mix which is 15.25 oz. For a 13.25oz cake mix, add 1/2 cup flour in addition to the cocoa powder in the recipe. Different varieties of cake mix (fudge vs triple chocolate etc. will produce different results).
- Optional add-ins:
- ¾-1 cup chocolate chips of any kind
- ¾ cups M&Ms
- Any chopped candy bars
- Sanding sugar: Roll the portioned dough in Sparkling sugar before baking, which gives the cookies a really nice crunch
- Storing:
- To store. Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze. These cake mix cookies can be frozen for up to one month.
Nutrition
- Serving Size: 1 cookie
- Calories: 249
- Sugar: 18.2 g
- Sodium: 374.5 mg
- Fat: 10.5 g
- Carbohydrates: 35.8 g
- Fiber: 1.3 g
- Protein: 3.5 g
- Cholesterol: 66.7 mg
Hi Nancy, thank you for pointing that out! It is 2 tablespoons.