These easy 4 ingredient chocolate cake mix cookies come together in a snap with pantry staple ingredients. They’re chewy, soft, and speckled with chocolate chips!
Why this recipe works
These chocolate cake mix cookies are one of the easiest, quickest cookies to whip together. All you’ll need is a box of chocolate cake mix, eggs, oil, and some chocolate chips. The result? Thick, chewy, chocolatey cookies without the need for a mixer or a large ingredients list.
You can easily switch out the type of cake mix you use, see our strawberry cake mix cookies and confetti cake mix cookies for example. The options are endless!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – You will need one 15-ounce box of chocolate cake mix, unprepared (just the dry mix).
ADDITIONS – Feel free to swap out the semi-sweet chocolate chips for any flavor you prefer. White chocolate, peanut butter, butterscotch, dark chocolate, peppermint or mint chocolate chips all work wonderfully here. You can even chop up some Andes mints, Reese’s peanut butter cups, or toss in some M&M’s in place of chocolate chips.
How to Make Chocolate Cake Mix Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F.
- Add cake mix to a bowl, and make a well in the center.
- Crack eggs into the well.
- Beat eggs, then add oil.
- Stir together until just combined.
- Stir in chocolate chips.
- Scoop cookie dough by the Tablespoon onto a parchment lined baking sheet with about 2 inches of space between each.
- Bake in center of oven for 12 minutes, until edges are set.
- Remove from oven, and let rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions & Expert Tips
Store the fully cooled cookies in an air-tight container kept at room temperature for up to 5 days.
Yes, you can easily freeze the unbaked cookie dough balls. Once you roll the dough into balls, place them on a parchment-lined baking sheet and flash-freeze them until solid. Once solid, transfer them to a large ziptop bag labeled with the date. Freeze the dough balls for up to 3 months. Remove them from the freezer when you preheat the oven and bake as directed.Â
Serving Suggestions
Optionally garnish your chocolate cake mix cookies with a sprinkle of sea salt, a drizzle of melted chocolate, or a layer of chocolate frosting. Enjoy warm from the oven or at room temperature.
More Cake Mix Cookie Recipes
- Lemon Cake Mix Cookies
- Confetti Cake Mix Cookies
- Pumpkin Cake Mix Cookies
- Strawberry Cake Mix Cookies
- Peanut Butter Cake Mix Cookies
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Chocolate Cake Mix Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15.25 ounce chocolate cake mix 1 box
- 2 eggs
- â…“ cup oil canola or vegetable
- 1 cup semi-sweet chocolate chips
Things You’ll Need
Before You Begin
- These cookies baked for 12 minutes are very soft in the center when you take them out, and may fall apart if you remove them from the cookie sheet right away. If you want a firmer cookie, you can bake them for closer to 15 minutes.
- Store the fully cooled cookies in an air-tight container kept at room temperature for up to 5 days.
- Feel free to swap out the semi-sweet chocolate chips for any flavor you prefer. White chocolate, peanut butter, butterscotch, dark chocolate, peppermint or mint chocolate chips all work wonderfully here. You can even chop up some Andes mints, Reese’s peanut butter cups, or toss in some M&M’s in place of chocolate chips.
Instructions
- Preheat oven to 350F.
- Add cake mix to a bowl, and make a well in the center.
- Crack eggs into the well.
- Beat eggs, then add oil.
- Stir together until just combined.
- Stir in chocolate chips.
- Scoop cookie dough by the Tablespoon onto a parchment lined baking sheet with about 2 inches of space between each.
- Bake in center of oven for 12 minutes, until edges are set.
- Remove from oven, and let rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Amanda Davis
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Yolonda says
I’m not sure why cookies came out flat. 😕 I swapped the oil for a stick of butter. Amanda, how can I achieve the fluffy ones in your picture?
Amanda Davis says
From what I understand, some cake manufacturers are making their boxes lighter. Did your cake mix say 15 oz?
Farrah Sargent says
I used gluten free cake mix and it still turned out great! My son who doesn’t like chocolate cookies very much even loved it!
Katrena Hale says
I made the for a cookie exchange. They were perfect. They stayed thick and soft. So easy to make. Great recipe.
Adeliz says
SO easy to make, AND SO BOMB, I sell them at school, and people love them so much. THANK YOU AMANDA!
Aisha says
Our cake mix recipe is about 20oz. Shall I increase the number of eggs or the amount of oil?
Amanda Formaro says
No you should be fine using the whole box and our ingredients.
Letitia Loughmiller says
Is there a reason why the chocolate chip cake cookies use 1/3 cup of oil and the strawberry cake cookies require 1/4 cup of oil?
ZAk says
Anyone know how these are with a glu’ten free cake mix?
CindyB says
Made these – sooooo fast & easy and delicious! Using Amanda’s suggestions for options, I swapped out the semi-sweet chocolate chips – but with some Filled Sea Salt Caramel Baking Truffles that I already had on hand. They’re about the same size or slightly larger than a standard chocolate chip, but with a nice caramel filling. Well, I don’t recommend you use these. The cookies were delicious and semi-soft while they were still slightly warm, but once they cooled completely the caramel in the chips hardened up and the cookies were crunchy & the caramel stuck to my teeth. Ugh.. Still delicious, but not the best texture. (The cookies were salvageable by wrapping a few in a paper towel and microwaving them for about 20 seconds right before serving & they softened up.) Stick with the many flavor varieties recommended in the Expert Tips section if you want to make a substitution. I’m going to try Peppermint in my next batch – coming soon! Thank you, Amanda, for this great recipe!
Andrea says
This recipe intrigued me, but my husband isn’t a massive fan of chocolate. So, I substituted a marble cake mix and peanut butter chips for the chocolate cake mix and the chocolate chips. The result? Hubs said, “these are the most delicious cookies you’ve ever made.” He even posted a picture of them on his FaceBook page!
Thanks for giving us old cooks new ideas!
Jim says
Is there a substitute for the eggs that works well with this recipe?
Robin Rocha says
1 Tablespoon of fresh lemon. 1 teaspoon baking powder.
Sam says
I normally don’t make cookies with cake mix, but these look very appealing! Since butter can usually be swapped out for oil in cake mixes, I’m curious to know if you tried this substitute.
Sue says
I used half cup of melted butter. One egg. Refrigerate. Added chocolate chips and nuts. Loved them !!!
Sue says
I use softened butter, white chocolate chips & chopped macadamia nuts – sublime.
Keith says
Just wondering what temperature to preheat the oven. Old guy willing to give this a try!
Kristen Formaro says
Hi, Keith. Sorry about that, the oven temperature should be set to 350F. Hope they come out great for you!