Today I am going to share with you the easiest recipe for soft chocolate cookies made with a box of chocolate cake mix. They come together so quickly. You don’t even need a mixer. All you need is a bowl, spoon, and a cookie scoop.
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 chip and Rolo-stuffed chocolate cookies are out of this world.
When that chocolate craving hits, these cookies are my go-to because I can whip them up in no time!
Chocolate Cake Mix Cookie Ingredients:
- 1 stick of unsalted butter
- 1 egg
- 1 box of chocolate cake mix
- Add-in ingredient
This is an easy dessert recipe that you need to keep in your back pocket. It’s so easy to memorize too.
This recipe only calls for 4 ingredients and I am a big fan of 4 ingredient desserts. Actually I’m a big fan of four ingredient recipes in general because usually they don’t require a lot of effort. That’s why I have a bunch of those kinds of recipes on this baking blog. It’s all about easy baking recipes here at the Beat Bake Eat; especially easy baking recipes with few ingredients.
How to make Chocolate Cake Mix Cookies taste homemade:
Cake mix has a certain taste to it. We all know the taste. I can usually tell when something is made with it so by using butter instead of oil it gives these cookies a richer flavor and it also helps to “mask” the taste of the cake mix.
Additionally, making these cookies a smaller size affects the texture. I’ve made these cookies golf-sized in the past and they definitely taste better smaller. When they’re smaller in size I find that they’re moister, less cake-y, and they don’t dry out as fast when they’re out in the open.
Finally, slightly under baking the cookies makes them and keeps them soft after they’ve completely cooled and therefore gives them a more authentic taste, texture and feel.
How to make Chocolate Cake Mix Cookies
In this post I’m going to show you how to make these chocolate cake mix cookies with a 15 ounce box of chocolate cake mix. It’s super easy. Here’s the step by step:
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- In a large bowl mix together the butter and egg.
- Add cake mix and gently stir and fold until the dough is formed.
- Drop 2 tablespoon balls of dough onto the baking, evenly spaced.
- Bake for 9 – 10 minutes. Cool on baking sheet for 10 – 15.
From cake mix to cookies just like that! So quick and easy. This is a fantastic cookie recipe for beginners.
I used to think that baking cookies was hard. Well, some cookie recipes really are, but because this recipe uses cake mix as a shortcut it cuts the prep time in half. That’s why I love cake mix cookie recipes because all cookies made with cake mix are easy cookie recipes.
I used a box of Betty Crocker cake mix but you can also use Pillsbury or Duncan Hines for these cookies. Just make sure that you have a 15.25 ounce box.
Another great thing about this easy basic cookie recipe is that it’s also foolproof. Everything comes together in one bowl, the dough requires no chilling, is easy to form and roll and the cookies don’t take long to bake at all. It’s almost impossible to mess it up.
See? Baking at home does not have to be complicated.
This is also a great baking recipe for kids too. Everyone knows that baking with kids can be stressful but this is an easy recipe and even kids can make this with little to no help.
I’ve made these cookies with both types of chocolate cake mix. 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 only using this type.
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 much, that’s why the dough needs to be flattened slightly before baking.
The cookies are done when the edges are firm and the center is soft and a little puffy. They may 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.
Mix-ins & Add-in Options
- Semisweet chocolate chips
- White chocolate chips
- Peanut butter chips
- Mini M&M’s
- Mint chips
- Maraschino cherries
- Crushed candy canes
- Chopped up candy bars
- Butterscotch morsels/chips
- Mini Reese’s peanut butter cups
Phew! That’s a long list. It should give you plenty of cookie ideas. You can also leave them plain and dust them with powdered sugar or dip them in melted chocolate. Yum!
The possibilities are endless.
What do Chocolate Cake Mix Cookies taste like?
They taste like soft and decadent brownie cookies that have the perfect texture and density. And the centers melt in your mouth if you have them while they’re still warm straight from the oven!
How many does this recipe make?
This recipe yields 20 medium-sized cookies.
How long do chocolate cake mix cookies last at room temperature?
The cookies should last for up to 3 days. Keep the cookies soft by storing them in an airtight container or a food safe storage bag immediately after they’re cool.
Can Chocolate Cake Mix Cookies be frozen?
Yes, you can definitely freeze chocolate cake mix cookies! It’s best to freeze them in a single layer on the baking sheet (or a tray or platter) first and then transfer them to an airtight container or freezer bag and they should last for up to 3 months.
Freezing them in a single layer first prevents them from sticking to one another so that it doesn’t cause problems when thawing.
If you love chocolate dessert recipes or chocolate recipes in general, you’re going to love these!
There’s a whole bunch more cake mix recipes here on Beat Bake Eat, you should check them out.
Baked desserts are the best.
This easy 4 ingredient recipe yields soft and decadent chocolate cookies made with melted butter. Add chocolate chips, sprinkles, m&m's, Rolos, caramels, and more!
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 (432 gram/15 ounce) box devil's food chocolate cake mix
- Add-in ingredient of choice
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups white chocolate chips
- 1 1/2 cups m&m's
- 1 1/2 cups peanut butter chips
- 1 1/4 cups mini m&m's
- 1 cup sprinkles
- 20 (2 packages) rolos
- 20 caramels * I don't recommend using Kraft caramels because they don't melt.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a non-stick 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 2 tablespoon sized balls of dough, place 10 on the baking sheet 2 inches apart and 2 inches away from the edge. Flatten slightly.
For stuff-ins: Take 2 tablespoons 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 10 balls of dough on the baking sheet 2 inches apart and 2 inches away from the edge.
Bake for 9 - 10 minutes.
* Cookies are done when edges are firm and the center is soft and slightly under baked.
Allow cookies to cool and set on the baking sheet for 10 - 15 minutes. Best served warm.
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