This easy 4 ingredient recipe yields big, bakery style cookies made with melted butter. Add chocolate chips, sprinkles, m&m’s, Rolos, caramels, and more!
This recipe is the perfect base. It produces rich chocolate cookies that are chewy around the edges and oh so soft and decadent in the center. I can’t get enough of them. When that chocolate craving hits, these cookies are my go-to because I can whip them up in no time.
Usually people don’t like to admit that they use cake mix as a short cut, but not me. I use them. Whenever there’s a sale I get them all– every flavor. I don’t care who is watching. It’s really amazing the things you can make with cake mix.
I’ve made these cookies with both types of chocolate cake mix. Maybe there are more types but I only know of two kinds and the grocery store I was at only had devil’s food cake and chocolate fudge. I was concerned that each type of cake mix would produce a different kind of cookie and I was right. The chocolate fudge cake mix produces thick, cake-y cookies that taste okay. They didn’t have that classic cookie texture. The devil’s food cake mix, on the other hand, produces soft and decadent cookies that have the perfect texture and density. So I highly recommend using this type.
Look at that melted Rolo! So chocolate-y and delicious. I’ve never really been a fan of Rolo chocolates but after having these Rolo-stuffed chocolate cookies I can see why everyone raves about them. They’re really good.
I was surprised when I pulled these cookies out of the oven. I thought that they would spread more. I mean they obviously flatten as they bake but not as much as these yellow cake mix cookies.
They remind me of brownie cookies. Even if you’ve never had brownie cookies you’ll know exactly what I mean. They’re soft and chewy and rich in chocolate flavor. They’re good with just about anything mixed in but the double chocolate and rolo-stuffed chocolate cookies are out of this world.
I swear it seems like the only way to make chocolate taste even better than it already does is to add more chocolate and I see absolutely nothing wrong with that.
This is also one of those recipes where kids can join in and help without you wanting to pull your hair out. It’s a no-fuss, no-fail, have fun kind of recipe.
Please remember that baking appliances do vary so I recommend checking them at 11 minutes then decide if you want to put them back in the oven for a minute more. I don’t recommend baking them for longer that though.
The cookies are done when the edges are firm and the center is soft and puffy. They’ll have a crackled “crust” and the centers will be under baked but they will set and firm up as they cool on the baking sheet.
Do not let these cookies sit on the baking sheet for too long because they harden very quickly. As soon as they’re cool enough to eat take them off and serve them. If they do start to get hard just pop them in the microwave for 12 seconds or so.
And of course there are so many other things that you can mix into these cookies like a chopped up candy bar for example or nuts. So go grab a box of chocolate cake mix and get creative. Let me know what you decided to put in your cookies in the comments below!
More Cake Mix Recipes:
- Double Chocolate Chip M&M’s Cookie Bars
- 4 Ingredient Chewy M&M’s Cookie Bars
- Double Chocolate Chip Cake Mix Cherry Cookies
- 4 Ingredient Rolo-Stuffed Chocolate Cookie Bars
- 1 box devil's food chocolate cake mix (432 grams/15 oz)
- 1/2 cup unsalted butter, melted
- 1 egg
- Add-in ingredient of choice
- 1 1/4 cups semisweet chocolate chips, plus more for placing on top
- 1 1/4 cups white chocolate chips, plus more for placing on top
- 1 1/4 cups m&m's, plus more for placing on top
- 1 1/4 cups peanut butter chips, plus more for placing on top
- 1 cup m&m baking bits, plus more for placing on top
- 1 cup sprinkles, plus more for placing on top
- 9 rolos
- 9 caramels * I don't recommend using Kraft caramels because they don't melt.
Preheat oven to 350°F. Line a dark baking sheet with parchment paper or a non-stick silicone baking mat and set aside.
In a large bowl combine butter and egg. Add cake mix, your mix-in ingredient (if using) and mix gently until a dough is formed.
For mix-ins: Form 1/4 cup sized balls of dough, place 6 on the baking sheet 2 inches apart and 2 inches away from the edge. Dot the tops with more of your add-in ingredient.
For stuff-ins: Take 1/4 cup of dough and flatten it between your palms. Place your add-in ingredient in the center, and enclose it with the dough, forming a ball. Repeat until all dough is used. Place 6 balls of dough on the baking sheet 2 inches apart and 2 inches away from the edge.
Bake for 11 - 12 minutes.
* Cookies are done when edges are firm and the center is soft, puffy, and under baked.
Allow cookies to cool and set on the baking sheet for 10 - 15 minutes. Serve immediately!
Reheat 1 cookie in the microwave for 12 seconds.
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