The Absolute Easiest Double Chocolate Cake Mix Cookies

Have you ever had one of those days? The kind where a serious chocolate craving hits, but the thought of pulling out flour, sugar, baking soda, and all the usual baking staples feels like climbing a mountain. I’ve been there more times than I can count. On those days, this is the recipe I turn to. It’s my secret weapon for bakery-quality results with almost no effort.

These Double Chocolate Cake Mix Cookies are the ultimate solution. Using a simple box of cake mix, we create incredibly rich, fudgy cookies with chewy edges and a soft, brownie-like center. They are loaded with so much chocolatey goodness, you won’t believe they came together in under 20 minutes. So, grab a bowl, and let’s make something delicious together.

Quick Recipe

• Preparation Time: 7M
• Cooking Time: 10M
• Total Time: 17M
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 24 cookies
• Calories: 145 kcal per cookie

Why This Recipe is a Keeper

Key Takeaway	Why You’ll Love It
Lightning Fast	Go from craving to cookie in less than 20 minutes. Perfect for last-minute treats.
Only 4 Ingredients	You only need a cake mix, oil, eggs, and chocolate chips. It truly doesn’t get simpler.
Incredibly Fudgy	The cake mix creates a unique, dense, and moist texture that’s simply irresistible.
Foolproof for All	This is a fantastic easy cookie recipe for kids, beginner bakers, or busy parents.

Why Do Cake Mix Cookies Work So Well?

You might be wondering how a box of cake mix can transform into perfect cookies. It’s simple, really! A cake mix already contains the dry ingredients—flour, sugar, cocoa powder, and leavening agents (like baking soda)—all perfectly measured.

By just changing the ratio of wet ingredients (using less liquid than you would for a cake), we create a thick, cookie-like dough instead of a thin batter. It’s a brilliant shortcut that guarantees a soft, chewy result every single time. It’s the foundation of what makes this an easy cookie recipe that I trust completely.

Essential Tools for the Job

You don’t need any fancy equipment for this recipe, which is part of its charm. Here’s what I recommend having on hand:

• Large Mixing Bowl: One bowl is all you need!
• Silicone Spatula or Hand Mixer: You can easily mix this by hand, but a mixer makes it even faster.
• Baking Sheets: Two standard-sized sheets are ideal.
• Parchment Paper: This is my non-negotiable for easy cleanup and preventing any sticking.
• Cookie Scoop (optional but recommended): A 1.5-tablespoon scoop ensures all your cookies are the same size and bake evenly.

The 4 Simple Ingredients You’ll Need

That’s right, just four! It feels like magic. I’ve made these cookies for bake sales, after-school snacks, and last-minute potluck contributions. They are always the first to disappear.

• 1 box (15.25 oz) Chocolate Cake Mix: Devil’s Food, Dark Chocolate Fudge, or even German Chocolate work wonderfully. I prefer a “super moist” variety for the fudgiest texture.
• 1/2 cup Vegetable Oil: You can also use another neutral oil like canola or even melted coconut oil.
• 2 large Eggs: These bind everything together.
• 1 cup Chocolate Chips: Semi-sweet chips are my go-to for a balanced flavor, but feel free to use milk, dark, or even white chocolate chips!

Step-by-Step: Making Your Double Chocolate Cake Mix Cookies

This process is so quick you’ll have it memorized after the first time. Follow these simple steps for cookie perfection.

Step 1: Get Ready

• First things first, preheat your oven to 350∘F (175∘C). This is crucial! A properly heated oven ensures the cookies start baking the moment they go in, which helps them set up correctly instead of spreading too much.
• Line two baking sheets with parchment paper. Trust me on this—it makes life so much easier. The cookies won’t stick, and you can slide the whole sheet of paper off to cool, making cleanup a breeze.

Step 2: Mix the Dough

• In your large mixing bowl, combine the entire box of cake mix, the vegetable oil, and the two eggs.
• Mix everything until it’s just combined. The dough will be very thick and stiff, almost like a brownie batter. Be careful not to overmix! Overmixing can make the cookies tough. We just want to stir until we don’t see any more dry cake mix.

Step 3: Fold in the Chocolate

Now for the best part. Gently fold in your chocolate chips. Using a spatula is best for this step to avoid crushing the chips. This recipe is for Double Chocolate Cake Mix Cookies, after all—the more chocolate, the better!

Step 4: Scoop and Bake

• Using a cookie scoop (or two spoons), drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread a little.
• Bake for 9-11 minutes. The edges should look set, but the centers will still appear slightly soft and underdone. This is the key to a fudgy cookie! Pulling them out at this stage is essential.

Step 5: The All-Important Cool Down

Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up completely. If you try to move them to a wire rack immediately, their soft centers might cause them to fall apart. After 5 minutes, transfer them to a wire rack to cool completely.

Pro Tips from My Kitchen to Yours

After making dozens of batches, I’ve learned a few tricks to take these cookies from great to absolutely unforgettable.

For Classic Chocolate Crinkle Cookies

Want that beautiful snowy, cracked top you see on chocolate crinkle cookies? It’s incredibly easy. After scooping the dough, roll each ball in a small bowl of powdered sugar until it’s generously coated. Then, place it on the baking sheet and bake as directed. The cookie spreads, the sugar cracks, and the result is stunning.

Don’t Be Afraid to Customize

These cookies are a wonderful canvas for your favorite flavors. Try these variations:

• Peanut Butter Power: Use peanut butter chips instead of chocolate chips.
• Mint Chocolate: Add a 1/4 teaspoon of peppermint extract and use mint chocolate chips.
• Salty & Sweet: Sprinkle a tiny bit of flaky sea salt on top of each cookie right when they come out of the oven. The salt enhances the deep chocolate flavor.
• Add Some Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips.

Storing Your Cookies

These cookies stay wonderfully soft for days. Store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they also freeze beautifully. You can freeze the baked cookies or freeze the raw dough balls to bake from frozen whenever a craving strikes.

The Perfect Go-To Treat

This is more than just a recipe; it’s a lifesaver. It’s for the busy parent, the new baker, and the chocolate lover who needs a quick fix. Having this simple, reliable, and delicious recipe in your back pocket means you’re always just a few minutes away from a warm, comforting treat. It’s proof that making something wonderful doesn’t have to be complicated. Happy baking!

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