These Chocolate Reese’s Cake Mix Cookies are soft-baked using a chocolate cake mix and are loaded with Reese’s Peanut Butter Cups.

If I bake a recipe that is Boyfriend-Approved, you know it’s going to be good. I typically load my desserts with a lot of “extras”. Frankly, he’s just not that into it. He will ask me from the couch what I am making and I tell him, “Chocolate cookies” and he’s all, “Yeah?!” and I’m all, but I’m adding this, this and this, and he just sighs and turns back to whatever he’s doing.

So when I told him I was making Chocolate Reese’s Cake Mix Cookies, I was expecting the same reaction. Until he tried one. “These are real good” he said as he stuffed his face [Editor’s Note: I did say “These are real good,” and they absolutely are, but I am offended by the unflattering characterization of the way I consume cookies. Rude.]. I watched with a smile on my face.

To create these Reese’s Cake Mix Cookies, I chopped up Reese’s Peanut Butter Cups and mixed them right into the dough, so every bite has peanut butter and chocolatey goodness.

I was a little late to the party on the cake mix cookies and I’m making it up for it now. The cake mix helps keep these cookies super soft and chewy in the middle. These are TOO good.

I made these cookies as part of the OXO Cookies for Kids Cancer campaign. OXO is a huge supporter Cookies for Kids Cancer and I am so happy to be participating in spreading the word. In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts. For each blog post dedicated to this campaign, OXO is will be donating $100 to Cookies for Kids’ Cancer.

OXO was kind enough to send me some goodies to help me with my baking. You can look for the Good Cookie Logo on participating items. I live by my cookie scoops to help make the perfect scoop every time. See my Pumpkin Cream Pie Cookie Cups from last year? Cookie scoop all the time.

Non-Stick Half Sheet Pan

Medium Cookie Scoop

Cookie Spatula

These cookies are good for anytime of the year, but if you are sending for the holidays, consider wrapping these up in some cute packaging.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Chocolate Cake Mix Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Julianne Dell
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 11-12 cookies
Category: Cookies
Method: Oven
Cuisine: American

Print Recipe

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)

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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. 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.

Filed Under:

Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research. OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.

Other recipes you might like:

Chocolate Cream Pie Cookie Cups

High Hat Red Velvet Cookie

Chocolate Covered Strawberry Cookie

Other recipes you might like:

Reese’s Peanut Butter Cup Bark from Chocolate Chocolate and More

Reese’s Peanut Butter Chocolate Cookie Sandwiches from Life Love and Sugar

Reese’s Chocolate Potato Chip Cookie from The Domestic Rebel

Nancy

Oct 21, 2017 at 7:24 pm

Can’t wait to try these at our annual Christmas cookie bake. Question:the cocoa powder measurement, It says “2tbsp C Dark chocolate cocoa powder”but what does the capital C indicate? I don’t want to mess the recipe up. Can you help me with this?, thanks.