Name: Chocolate Cake Mix Cookies with Peanut Butter Cups
Prep time: 10 min
Cook time: 9 min
Total time: 30 min
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); 24 miniature peanut butter cups ((approx.))

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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. Inspired by the classic blossom cookies, with a Reese's peanut butter cup in the middle. Kid friendly and a perfect recipe for them to help make!

Overhead view of chocolate cake mix cookies with peanut butter cup in center.

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 these Chocolate Cake Mix Cookies are the Best:

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!

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.
peanut butter cups: optional, but I find them so necessary. Again, as mentioned, you could use any Hershey kiss or another chocolate candy you love.

Eggs, sugar, reese cups, butter and other cookie ingredients labeled on counter.

Step-By-Step Instructions for cake mix cookies:

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.

Steps to make cake mix cookies showing ingredients in each mixing bowl as added.

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.

Glass mixing bowl with chocolate cookie dough and wooden spoon.

Once you are able to, roll the cookie dough into about 1 ½ 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.

Chocolate cookie dough balls on parchment lined baking sheet.

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.

Immediately press (somewhat firmly but not so as to break through the bottom of the cookie) a mini Reese Cup into the center of each cookie. Allow to cool for a few minutes before transferring to a cooling rack.

Hand pressing reese cup into center of chocolate cake mix cookie on baking sheet.

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.
In testing these chocolate cake mix cookies, I did test adding the peanut butter cup before baking was complete. In doing so, I found the crinkles of the cookies were overly defined and the cookies became a bit more puffy than I would prefer.
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.

Chocolate cake mix cookie with Reese cup in center cut in half on stack of other cookies.

Other variations or 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 ½ 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
top with an Andes mint instead of a peanut butter cup
Add half of a jumbo marshmallow on top

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Overhead view of chocolate cake cookies with reese peanut butter cup in the middle.

Chocolate Cake Mix Cookies with Peanut Butter Cups

5 from 3 votes

Print Pin Rate

Course: cookies, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 30 minutes

Servings: 24

Calories: 161kcal

Author: Lorie Yarro

Ingredients

▢ 1 boxed chocolate cake mix 15.25 oz.
▢ 2 large eggs
▢ ½ c unsalted butter (1 stick) melted
▢ 1 teaspoon vanilla
▢ ¼ c sugar for rolling the cookies
▢ 24 miniature peanut butter cups (approx.)

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. 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. Immediately press a Reese Miniature Peanut Butter Cup 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.
Store at room temperature in an airtight container for up to about 4 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.
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.

Nutritional information is provided as a courtesy only and should be considered an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.