Easy Chocolate Cake Mix Cookies Recipe

Imagine fresh, rich chocolate cookies, soft in the center and studded with warm, gooey chocolate chips—all ready to eat in under thirty minutes. That’s the beauty of chocolate cake mix cookies. With just one box of cake mix and a few kitchen staples, even novice bakers can make bakery-style treats at home—no complicated steps, no intimidating instructions.

The secret? Pre-packaged cake mix. It’s an unlikely shortcut that’s been embraced by home bakers for its simplicity, consistency, and flavor. When paired with eggs, butter, and a handful of chocolate chips, you get cookies that taste deeply chocolaty and feel utterly indulgent, yet require hardly any effort.

Let’s break down exactly how to make these easy cookies so you can treat yourself and your loved ones, even on your busiest days.

Why Make Cookies with Cake Mix?

Cake mix isn’t just for cakes. Its blend of cocoa powder, leavening, and flour offers a ready-made base. When you add butter and eggs, it transforms into soft, chewy cookies rather than a fluffy cake. The result? Deep chocolate flavor and a satisfyingly dense texture—every time.

But why stop at chocolate? Cake mix cookies give you endless possibilities for flavors, mix-ins, and creative variations. They’re fast, forgiving, and reliable.

Four Essential Ingredients

You will be surprised just how little is needed to whip up a batch of these cookies. Here’s what you’ll use:

Chocolate Cake Mix: One standard box (around 15.25 to 18.25 ounces). Use any brand you like; classic chocolate or devil’s food work best.
Eggs: Two large eggs help bind the dough and create structure for your cookies.
Butter: Half a cup, softened. This provides moisture and a subtle richness. If you prefer, swap in oil or a vegan substitute.
Chocolate Chips: About one cup. These melt to create gooey chocolate pockets. Use semisweet for balance, or experiment with dark, milk, or white chocolate chips.

Optional swappable ingredients: Applesauce, coconut oil, mashed banana, or plant-based butter can substitute for traditional butter if needed. Vegan cake mixes paired with flax eggs or applesauce fit most dietary needs.

How to Make Chocolate Cake Mix Cookies

The process is simple, and clean-up is a breeze—just one bowl and a spoon. Here’s a step-by-step guide:

1. Prep and Mix

Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easy release.

In a large bowl, lightly beat the eggs. Add softened butter and cake mix. Stir with a sturdy spoon or spatula. The dough will be thick, more like a brownie mix than traditional cake batter. Fold in chocolate chips until just combined.

2. Chill the Dough

Place the bowl in the fridge for at least 30 minutes. This firming step prevents the cookies from spreading too much during baking and ensures a chewy texture.

3. Portion and Bake

Scoop out dough balls, about 2 tablespoons each, and place them 2 inches apart on the prepared trays. Bake for 8–10 minutes, or until the edges are set but the centers look slightly underbaked.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a rack. Gentleness is key—they’re fragile right out of the oven.

Ingredient Table

Ingredient	Quantity	Notes
Chocolate Cake Mix	1 box (15.25–18.25oz)	Any chocolate variety
Eggs	2 large	Room temperature best
Butter	1/2 cup (1 stick)	Softened; sub oil if desired
Chocolate Chips	1 cup	Semisweet or variety

Customizing Your Cookies

One of the best things about cake mix cookies is how adaptable they are. Change mix-ins, flavors, or even the cake mix itself to suit your cravings.

Flavor Variations

Peanut Butter Chocolate: Add chopped peanut butter cups or a swirl of peanut butter in the dough.
Mint Chocolate: Fold in mint chips or a few drops of peppermint extract.
Rocky Road: Add mini marshmallows and chopped walnuts to the chocolate dough.
Spiced Chocolate: Sprinkle cinnamon or chili powder for a Mexican chocolate kick.

Using Other Cake Mixes

Swap chocolate cake mix for vanilla, lemon, red velvet, or spice. Pair accordingly with fitting mix-ins: white chocolate chips in strawberry or lemon, toasted nuts in butter pecan, or butterscotch morsels in marble. Here’s a table of ideas:

Cake Mix Flavor	Suggested Mix-Ins
Vanilla	Rainbow sprinkles, white chocolate chips
Red Velvet	White chocolate, cream cheese chips
Lemon	Blueberries, lemon zest
Spiced	Raisins, chopped pecans, candied ginger
Strawberry	White chocolate, dried strawberries

Troubleshooting and Tips

A few easy tricks help you get bakery-style results every batch:

Dough Consistency: Cake mixes can vary in moisture. If dough is too stiff, add a tablespoon of milk; if too sticky, chill longer or add a spoonful of flour.
Don’t Overbake: They’ll firm up as they cool. Soft centers straight from the oven are perfect.
Oven Variance: Every oven runs a bit different. Start checking at the 8-minute mark.
Avoid Overmixing: Mix the dough just until combined for tender, chewy cookies.
No Stand Mixer Needed: This dough comes together by hand. Too much air = cakier texture.

Making Vegan or Allergy-Friendly Cookies

With just a couple substitutions, anyone can enjoy these cookies.

Egg Replacements: Unsweetened applesauce (1/2 cup), flaxseed “eggs” (2 tbsp ground flax + 6 tbsp water), or mashed banana give structure without eggs.
Dairy-Free Butter: Use vegan margarine or coconut oil instead.
Check Your Chips: Some brands offer dairy-free or allergy-friendly chocolate chips.
Gluten-Free: Seek out certified gluten-free cake mixes.

Storage and Freezing Instructions

Homemade cookies keep their chewy charm with proper storage.

To Store

Cool cookies completely. Place in an airtight container with parchment between layers. They stay fresh at room temperature for up to a week.

To Freeze

Arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or container and freeze for up to three months.

To enjoy: Let frozen cookies thaw at room temperature for an hour or gently reheat in a low oven for a few minutes.

Make-Ahead Dough

You can prepare the cookie dough ahead—just cover and refrigerate up to 48 hours. For longer storage, freeze dough balls and bake straight from the freezer, adding an extra minute or two in the oven.

Serving Suggestions

These cookies need no embellishment, but a few serving ideas never hurt:

Enjoy with cold milk or a cup of coffee.
Sandwich vanilla or mint ice cream between two cookies for a decadent treat.
Top with a drizzle of melted chocolate or a light dusting of powdered sugar for special occasions.
Crumble over ice cream or yogurt for texture and flavor.

Frequently Asked Questions

Can I make chocolate cake mix cookies without eggs?
Absolutely. Substitute with applesauce, mashed banana, or flax eggs.

Do they work with gluten-free cake mix?
Yes. Look for gluten-free mixes, then follow the instructions as usual.

How do I keep the cookies from spreading?
Chilling the dough is key. You can also add a spoonful of flour if needed.

Can I double the recipe?
Feel free to scale up. Just mix in a large bowl or do separate batches to avoid overworking the dough.

Easy chocolate cake mix cookies are the ultimate hack for when you want big chocolate flavor with small effort. With just a few pantry basics, you’ll always have a crowd-pleasing treat at the ready. Keep a box of cake mix on hand and you’re never far from fresh, homemade cookies.