Name: Chocolate Cake Mix Cookies
Prep time: 25 min
Cook time: 10 min

With a rich chocolate flavor and only four ingredients, these chocolate cake cookies are the best dessert to make in a pinch. Soft and chewy these chocolate cookies are the best kind of comfort food.

The easiest cookie recipe you’ll ever make. These chocolate cookies use a box of cake mix as their base which gives them an indulgent, light texture you can’t resist.

Easy to decorate and vary, the cookies only require some eggs, extra butter, and chocolate chips to come together. Use them as your own personal treat or hold on to the recipe so you can bring them to the next potluck.

These cookies are pure, fudgy perfection and you’ll be making them again and again.

Ingredients for Chocolate Cake Cookies

1/3 cup of butter, melted
2 eggs
1 box (15 oz) of chocolate cake mix
1/2 cup of chopped chocolate

Preparation time:
Total Time: 35 minutes

Making the Dough: 5 minutes (mixing ingredients)
Form the cookies: 5 minutes.
Baking time: 10 minutes
Cool the cookies: 15 minutes.

How To Make Chocolate Cake Cookies

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, combine the chocolate cake mix, melted butter, and eggs. Mix
well with a hand whisk until all ingredients are thoroughly combined.

3. Add the chopped chocolate and mix until evenly distributed in the dough.

4. Using a #20 scoop, take portions of the dough. The dough will be somewhat
soft.

Place the dough portions on a baking sheet lined with parchment paper,
leaving enough space between each cookie as they will spread during baking.

Bake in the preheated oven for 8 to 10 minutes.

When removing the cookies from the oven, if they have lost their round shape,
gently reshape them with a spoon.

Let the cookies cool on the baking sheet for a few minutes before transferring
them to a wire rack to cool completely.

Variations and Substitutions

Chocolate cake mix cookies holding in hands

Butter: Butter helps keep the cookies chewier and more like a cookie. However, you can use oil instead and they’ll have more of a cake-like texture.

Chocolate chips: Play around with white chocolate chips, butterscotch chips, small and large chunks, or even caramel chunks to change the taste of the cookies.

Salted: Sprinkling on some coarse sea salt on top is a tasty balance of sweet and salty.

Drizzle: Rarely does anyone refuse a chocolate cookie drizzled with icing or caramel sauce to make it a fun dessert.

Festive: You can mix in or even roll the cookie balls before baking in crushed candy canes or pink sprinkles to make the cookies festive. Mini marshmallows or mini eggs are fun as well.

Crunch: If you love the texture, add on some chopped pecans to the top of each cookie.

Tips and Tricks For Making The Best Chocolate Cake Cookies

Make sure that the eggs are at room temperature and the butter is completely melted before you begin mixing as this helps everything blend together well.

The dough seems extremely soft when you mix it. This is normal. If you’re finding it excessively sticky though, pop it into the fridge for 15 to firm up and then roll your hands in oil to portion the balls.

Ensure the cookie balls are the same size by using a #20 scoop to portion them.

The cookies tend to spread out quite a bit on the baking sheet, make sure to leave lots of room between each cookie so that they don’t touch while baking.

The cookies are finished when they’re slightly firm around the edges but still soft in the center as they continue to cook as they cool. Keep a close eye on them in the final moments of cooking and let them cool on the baking sheet for a few minutes before moving them so that they have time to set.

Store cooled cookies in an airtight container on the counter for about 5 days. You can store them in the fridge for longer but know that they will firm up a bit.

If you need to make and freeze the chocolate cake cookies, let them cool fully then store them in a freezer bag. Make sure to separate layers of cookies with slices of parchment paper so that they don’t mesh together. Store them for up to 2 months and let them thaw in the fridge when you need them.

Chocolate Cake Mix Cookies

The easiest cookies you’ll ever make. These chocolate cake cookies are rich, and fudgy and come together with just four ingredients.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 10

Servings

Equipment

1/3 cup
1 box of chocolate cake mix (15 oz)
1/2 chopped chocolate

Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the chocolate cake mix, melted butter, and eggs. Mix
well with a hand whisk until all ingredients are thoroughly combined.
Add the chopped chocolate and mix until evenly distributed in the dough.
Add the chopped chocolate and mix until evenly distributed in the dough.
Using a #20 scoop, take portions of the dough. The dough will be somewhat
soft.
Place the dough portions on a baking sheet lined with parchment paper,
leaving enough space between each cookie as they will spread during baking.
Bake in the preheated oven for 8 to 10 minutes.
When removing the cookies from the oven, if they have lost their round shape,
gently reshape them with a spoon.
Let the cookies cool on the baking sheet for a few minutes before transferring
them to a wire rack to cool completely.

Notes

Butter Temperature: Ensure the butter is completely melted and slightly cooled before adding it to the mixture. This helps it incorporate better and prevents the eggs from cooking prematurely.
Room Temperature Eggs: Use room temperature eggs for better integration with the mix. If the eggs are cold, they can harden the melted butter.
Dough Consistency: The dough will be a bit soft, but don’t worry. If you find it too sticky to handle, you can refrigerate it for 15-20 minutes before forming the balls.
Uniform Cookie Size: Using a #20 scoop not only makes it easier to form the cookies but also ensures they are all the same size and bake evenly.
Spacing on the Baking Sheet: Leave enough space between the cookies on the baking sheet. These cookies tend to spread, so make sure they don’t touch while baking.
Parchment Paper or Silpat: Line the baking sheet with parchment paper or a silicone mat (Silpat) to prevent the cookies from sticking and make cleanup easier.
Baking: Watch the cookies closely during the last few minutes of baking. They should be slightly firm around the edges but still soft in the center. They will continue to cook a bit as they cool on the baking sheet.
Round Shape: If the cookies lose their round shape in the oven, use a spoon to gently push the edges and reshape them right after taking them out of the oven.
Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to move.
Variations: Experiment with different types of chocolate, such as milk chocolate, white chocolate, or even caramel chunks to vary the flavor. Add a pinch of coarse sea salt on top of the cookies before baking for a delicious contrast with the sweetness of the chocolate.