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These easy Chocolate Cake Mix Cookies can be whipped up with under 10 minutes of prep time. Soft, chewy and oh so fudgy. So many options for add-ins and fun ways to enjoy them. Kid friendly and a a great way to get them in the kitchen!
I love baking up cookies, whether it’s the holiday season or not. These simple and delicious chocolate cake mix cookies were created as a great way to bake cookies with my toddler with a lot less stress and chaos in the kitchen.
While he has helped me make the small batch chocolate chip cookies plenty of times, sometimes, I really need a cookie that doesn’t require an electric mixer, if you know what I mean!
These Red Velvet Cake Mix Cookies are perfect too!
Why You Will Love These Chocolate Cake Mix Cookies:
- They require less than 10 minutes of prep. Melt the butter, whisk with the eggs and vanilla and stir in the cake mix. Very little work to do and you can move quickly into the fun part–rolling up the cookie balls and layering the sugar on. The quicker you make them, the sooner you get to eat them!
- They are super kid friendly from start to finish. Since all you need is a whisk and a wooden spoon, this is a kid friendly cookie recipe that any parent can get behind!
- Easy to vary and adapt. No one says you must add the Reese Cup to these chocolate cake mix cookies. You could opt for a Hershey Kiss ( I love the Hugs with these cookies), another chocolate candy or even skip it altogether. Maybe even toss in some white chocolate chips?
- Only a few ingredients are needed. Cake mix, butter, eggs, vanilla, sugar and peanut butter cups. I happen to have all of these items on hand almost all of the time. So these cake mix cookies are the perfect last minute baked good you will find me whipping up!
Recipe Ingredients:
- cake mix: I use a Betty Crocker 15.25 oz. chocolate cake mix from Betty Crocker most often for these chocolate cookies. I suggest using a chocolate cake over devil’s food cake for these cookies as the cookies will turn out more dense.
- butter: melted, but not hot, unsalted butter
- eggs: use large eggs at room temperature
- vanilla: most cake mix cookies do not add vanilla but I always do. There is something about it that adds a level of flavor but also makes it taste a touch more homemade!
- sugar: this is to roll the cookies in before baking. The sugar adds a touch of sweet crunch and also gives them a classier look.
- optional: a drizzle of white or regular chocolate, a Hershey kiss of peanut butter cup, chocolate chips, M&Ms and more!
Step-By-Step Instructions:
Melt the butter and combine it in a mixing bowl with the eggs and vanilla. Whisk well until incorporated. (steps 1-2)
Add in the chocolate cake mix and stir until combined.
The chocolate cake mix cookie dough will be a bit on the gooey and sticky side, so it is ideal to chill for at least 15-30 minutes to make rolling into balls much easier. I was not able to roll them up until after chilling to set.
Once you are able to, roll the cookie dough into about 1 1/2 inch balls and then roll in the sugar to coat evenly. You can use a cookie scoop or your hands to start rolling the cookie dough.
Place the cookies on a parchment lined baking sheet about 2 inches apart.
Bake for about 9-10 minutes, 9 is the perfect time for my oven. You want to pull them out just before you think the cookies are done. The centers will be puffed up and some crinkles will start to appear. The edges will be set.
*For a blossom cookie, immediately press (somewhat firmly but not so as to break through the bottom of the cookie) a mini Reese Cup or Hershey kiss into the center of each cookie. Allow to cool for a few minutes before transferring to a cooling rack.
**If adding a drizzle, allow the cookies to cool first. Melt about 1 cup of white chocolate wafers or melting chocolate and drizzle over as desired. You can put the white chocolate into a plastic bag and cut a small slit in a corner and drizzle that way for a more uniform look.
Recipe Notes and Tips:
- You can use canola oil instead of butter if desired. Many cake mix cookies opt for oil instead of butter. I prefer the texture and flavor that comes from the melted butter.
- These cookies will stay nice and soft for about 3-4 days. Unless they are over baked, they should have a nice soft consistency even days after baking. If you prefer more chew to your cookie, you can bake them a bit longer. They can keep up to 5 days though.
- If you chill the cookie dough much longer than 30 minutes, allow the dough to sit out for about 10 minutes before cooking. You don’t want the cookie dough to be over chilled so they will spread a bit more and not bake as balls.
Storage Instructions:
Store these chocolate cake mix cookies for about 5 days (they will be the softest into the first 3-4 days) in an air tight container at room temperature. Refrigeration is not recommended unless you frost them with a cream cheese base frosting as we like to do with these Red Velvet Cake Cookies.
To Freeze: These cookies are actually great to freeze. Freeze them in an even layer for about an hour and then transfer to an air tight freezer safe container. They will keep for about 3 months.
You can freeze the cookie dough, but I recommend rolling the dough into balls first and then freezing the same way as the baked cookies. You can roll in sugar just before baking. Thaw the cookie dough and then bake according to recipe instructions.
Chocolate Cake Mix Cookies Variations and Add-ins:
I have a few other flavors of similar cookies coming, but here are some fun ideas to take these to the next level:
- add a 1/2 teaspoon of peppermint extract for a mint chocolate cookie, top with some crushed up candy canes or mints
- add 1 teaspoon of espresso powder for an even richer chocolate flavor and a hint of mocha
- add white or dark chocolate chips
- add M&Ms
- top with an Andes mint instead of a peanut butter cup
- Add half of a jumbo marshmallow on top
Other Cookie recipes:
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Chocolate Cake Mix Cookies
Ingredients
- 1 boxed chocolate cake mix, 15.25 oz.
- 2 large eggs
- 1/2 c unsalted butter (1 stick), melted
- 1 tsp vanilla
- ¼ c sugar, for rolling the cookies
- optional add-ins: peanut butter cups, kisses, chocolate chips, etc.
Instructions
- Preheat oven to 350°F. In a medium bowl, combine eggs, melted butter and vanilla and whisk well to combine.
- Add the chocolate cake mix and stir until fully incorporated. Add any chocolate chips or add-ins at this time. Chill for about 15-30 minutes or until you can easily roll into balls. (You may need to spray your fingers lightly with oil so the dough doesn't stick). Roll in sugar to coat.
- Arrange on a parchment lined baking sheet. Bake for about 9-10 minutes or until puffy and slightly crinkly, just before you think they are done. (If making a blossom cookie, press a Reese Miniature Peanut Butter Cup or Hershey kiss into the center, somewhat firmly but not so as to break through the bottom of the cookie.)
- Allow the cookies to cool for a few minutes before transferring to cooling rack. To decorate with melted chocolate, allow the cookies to cool completely, melt about 1 cup white chocolate and drizzle over. Cool and enjoy!
- Store at room temperature in an airtight container for up to about 5 days.
Notes
- You can use canola oil instead of butter if desired. Many cake mix cookies opt for oil instead of butter. I prefer the texture and flavor that comes from the melted butter.
- These cookies will stay nice and soft for about 3-4 days. Unless they are over baked, they should have a nice soft consistency even days after baking. If you prefer more chew to your cookie, you can bake them a bit longer. They will keep for up to 5 days in an air tight container at room temperature.
- If you chill the cookie dough much longer than 30 minutes, allow the dough to sit out for about 10 minutes before cooking. If the cookies are still a bit too cool, you may need to bake them a couple minutes longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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