Chocolate Cake Mix Cookies made with just 5 ingredients are ultra-rich, chocolatey, and bakery-soft cookies in under 20 minutes! Try today!
If you love turning a grocery store box mix into a brand new recipe, you should also try my crazy popular Cake Mix Hack for a bakery-style Cake Recipe made from a cake mix.
Sabrina’s Chocolate Cake Mix Cookies
The kids who got to enjoy these cookies declared them the best super chocolatey cookies they’d ever had. You can’t argue with that review! In fact, you could even get your kids to help make them given how incredibly easy this recipe is!
Recipe Card
Ingredients
- 2 large eggs
- 15.25 ounce chocolate cake mix
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips (I used mini semi-sweet)
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 350 degrees and in a large bowl whisk the cake mix, eggs, cocoa powder, chocolate chips, and oil together.
- Make two tablespoon-sized balls of dough and bake them for 8-10 minutes on ungreased cookie sheets.
Nutrition
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Table of Contents
About This Recipe
These cookies take regular Cake Mix Cookies up just two little extra notches. We add ⅓ cup of cocoa powder and ½ cup of chocolate chips to the recipe to give them EVEN MORE chocolate flavor. You still have all the extra benefits of cake mix cookies: just one bowl, oil instead of butter, same delicious, amazing bakery-style cookies as a result.
Chef’s Note
You can substitute mashed bananas or applesauce for the oil but as I mentioned in the classic Cake Mix Cookies recipe. Please know the cookies will not have the same amount of moisture or texture if you choose to make this substitution. When you remove oil, you are removing flavor and texture from what you are baking.
Tips and Tricks
- Keep the stirring to a minimum. Mixing too much will cause the gluten to over-activate and make tough cookies.
- Make sure your oven is at the right temperature. If it is too high they’ll overcook.
- If your cookie sheet is too thin, it may burn the bottoms. I like to use a silicone baking sheet to protect the bottoms of my cookies.
- Lining baking sheets with parchment paper makes sure nothing will stick and can make cleanup much easier!
How to Store
- Store: Let cookie cool completely. Store in an airtight container at room temperature for 1-2 days.
- Reheat: If you enjoy your cookies warm, you can reheat them in the microwave for 10-20 seconds. You can also reheat them in the oven for 3-5 minutes at 350.
- Freeze: Place inside a freezer safe bag or container and freeze for up to 3 months.
Ideas to Serve
Make your cookies even bigger using a ¼ cup scoop and bake at a lower temperature (325 degrees) until they set in the middle — then make ice cream sandwiches out of them.
Variations
- Chocolate Variety: Make these even more fun by adding in a rainbow of chocolate chips: white, milk, and dark.
- Candy Pieces: Chopped-up candy bars or peppermint candies
- Candy Chips: Add toffee chips, peanut butter chips, or butterscotch chips
- Nuts: Add chopped peanuts, pecans, walnuts, or almonds
- Cake Mix Variety: You can make these cookies with any cake mix that you have. Try carrot, strawberry, red velvet, or chocolate cake mix to change up the recipe!
- Extracts: Try flavored extracts. The cake has plenty of flavor, but we experimented by adding ½ teaspoon of root beer extract once, and the kids loved it!
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I am NOT a baker but thought I’d give these a try. My husband smirked ?, but then loved these cookies. He is a big chocolate fan!
You mention that you could use any kind / flavor of cake mix. I’m wondering what you’d replace the cocoa powder with…
Thanks
Dianne
Can I use this recipe to make black and white cookies?
Very easy w/ 5 ingredients. Very hard to whisk but carefully used wooden spoon. Didnt look like picture but so delicious. Used white, milk+dark chips. Thanks!
Hi Sabrina, These cookies look delicious, so I saved the recipe and printed it, and pinned it to many of my boards. Thanks Sabrina keep them coming!
You’re welcome, happy that they are going to join your collection! Enjoy!
Mine did not puddle out like your picture. I double checked the recipe to make sure I used the correct size cake mix and ingredients. They stayed in balls and crumbled when eating them. I guess I’ll crumble them over ice cream. I will not make these again. Sorry.
Oh no! Not sure why that would happen especially if everything was followed. Glad you still enjoyed them over ice cream.
Mine didn’t spread out at all. They stayed in a ball. Used exact recipe?
Oh no, that’s disappointing.
One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It’s very easy to over measure flour when using cup measurements.
What about the cocoa and choc chips?
Thanks for catching that! Must drink more coffee before editing, haha.
I made the classic cake mix cookies and 2 T scoops resulted in only 12 cookies.
Will the same thing happen with this recipe.
I measured the scoop and it was 2 T exactly
Cookies were great
These look awesome. Will be making soon. Can you say what brand cake mix is used. Can’t wait to make.
I used a Betty Crocker mix. I hope you enjoy them!
What a smart idea and shortcut! These look so moist and delicious!
Thanks, Marisa.
These cookies look amazing, and I love that they are so simple! They would be perfect to bake up and bring to a party!
Definitely a party favorite!
Pinned to make when the grands come in a couple of weeks!
Thanks for the pin!
These cookies look fantastic. And they are easy to make. I must give this a try. This will save me a lot of time when making cookies since my boys devour the whole bunch so fast.
We could all use a little help in the kitchen every once in a while, right?!
My chocolate-loving kids enjoyed these! They finished a whole batch in minutes!
I’m impressed! So glad they all loved them.