Crispy, Flavor-Packed chocolate cake cookies with cake mix

Chocolate Cake Cookies with Cake Mix: The Ultimate Easy Dessert Recipe

Have you ever craved rich, fudgy chocolate cookies but didn't want to spend hours in the kitchen measuring multiple ingredients? Chocolate cake cookies with cake mix are the perfect solution—a delightfully simple treat that combines the deep chocolate flavor of cake with the chewy texture of cookies in under 30 minutes. These chocolate cake cookies with cake mix deliver bakery-quality results with minimal effort, making them ideal for busy weeknights, last-minute gatherings, or satisfying sudden sweet tooth emergencies. Making cookies at home ensures you control the ingredients, avoid preservatives, and create warm, fresh-from-the-oven goodness that store-bought versions simply cannot match.

Ingredients List

• 1 box (15.25 oz) chocolate cake mix
• 2 large eggs
• 1/3 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (semi-sweet or dark)

For the Topping:

• 1/4 cup powdered sugar for dusting (optional)
• Optional: Sea salt flakes for sprinkling
• Optional: Additional chocolate chips for pressing into tops

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 12 minutes

Total time: 22 minutes

This recipe is faster than making traditional cookies from scratch and delivers comparable results. You can easily double the batch if you're baking for a crowd or planning ahead for the week.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking without adding extra fat.

Step 2: Mix the Dough In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and vanilla extract. Stir with a wooden spoon or spatula until just combined—don't overmix, as this can make cookies tough. The dough will be thick and slightly sticky, which is perfect. Fold in the chocolate chips gently to distribute them evenly throughout the chocolate cake mix cookies recipe.

Step 3: Shape the Cookies Using a medium cookie scoop (about 1.5 tablespoons) or spoon, portion the dough onto prepared baking sheets, spacing them about 2 inches apart. For perfectly round cookies, lightly roll each portion between your palms. If desired, press a few extra chocolate chips on top for visual appeal.

Step 4: Bake to Perfection Bake for 10-12 minutes until edges are set but centers still look slightly underdone. The cookies will appear soft and puffy when you remove them—this is ideal, as they firm up during cooling. Overbaking results in dry, cake-like cookies instead of chewy ones.

Step 5: Cool and Serve Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period allows the chocolate cake mix cookies recipe structure to set properly. Dust with powdered sugar or sprinkle with sea salt while still warm if desired.

Nutritional Information

Per serving (serves 24 cookies):

• Calories: 110
• Protein: 2g
• Carbohydrates: 16g
• Fat: 5g
• Fiber: 1g
• Vitamin C: 0% DV
• Iron: 4% DV

Tips, Variations, or Cooking Advice

Dietary Variations: For gluten-free cookies, use a gluten-free chocolate cake mix. Substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for vegan versions, and use dairy-free chocolate chips.

Flavor Enhancements: Add 1/2 teaspoon espresso powder to intensify chocolate flavor, or mix in chopped nuts, peanut butter chips, or white chocolate chunks for variety.

Texture Adjustments: For flatter, crispier cookies, add 1-2 tablespoons of milk. For thicker, cakier cookies, reduce oil to 1/4 cup and add an extra egg.

Meal Prep: Prepare dough ahead and refrigerate up to 3 days or freeze scooped portions for up to 3 months. Bake frozen cookies directly, adding 2-3 extra minutes.

Common Mistakes to Avoid

Overmixing the Dough: Excessive mixing activates gluten in the cake mix, creating tough cookies. Stir just until ingredients combine.

Skipping Parchment Paper: Baking directly on metal sheets causes uneven browning and sticking. Always use parchment or silicone mats.

Overbaking: Cookies continue cooking on hot pans after removal. Take them out when centers look slightly underdone for optimal chewiness.

Not Allowing Cooling Time: Transferring cookies too quickly causes breakage. Wait the full 5 minutes on the baking sheet.

Using Expired Cake Mix: Old cake mix loses leavening power, resulting in flat, dense cookies. Check expiration dates before starting.

Storage / Leftovers Tips

Store cooled chocolate cake cookies with cake mix in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For extended freshness, refrigerate for up to 2 weeks—bring to room temperature before serving for best texture.

Freeze baked cookies in freezer-safe containers or bags for up to 3 months. Thaw at room temperature for 30 minutes or microwave individual cookies for 10-15 seconds. For maintaining the soft, chewy texture in your chocolate cake mix cookies recipe, add a slice of bread to the storage container—it releases moisture that keeps cookies from drying out. Avoid storing near strong-smelling foods, as cookies absorb odors easily.