Skip to Content

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies – Deliciously thick, soft, and chewy cookies that are made from a chocolate cake mix, and loaded with white chocolate chips. You only need 4 simple ingredients to make these quick and easy cookies!

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies

Cake mixes are so convenient if you’re looking for a quick dessert to make. Yup, even if you’re craving a batch of cookies!

They produce the softest, chewiest, thickest cookies ever, and you only need a few more simple ingredients to make them.

These cookies are made from a chocolate cake mix, and are loaded with white chocolate chips. You could also throw in some chopped nuts for added crunch.

Looking for more chocolate recipes? Check out my Mexican Hot Chocolate Muffins, Easy Chocolate Pudding, and my Chocolate Crinkle Cookies.

Chocolate Cake Mix Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • 1 box (15.25oz / 432g) chocolate cake mix: I used Betty Crocker – Super Moist Devil’s Food Cake Mix.
  • Large eggs: You’ll need 2.
  • Vegetable oil
  • White chocolate chips

How to make Chocolate Cake Mix Cookies

To make these cookies, simply grab a small mixing bowl and whisk together the eggs and oil.

Add the cake mix to a separate large mixing bowl and pour in the egg mixture. Mix until completely combined.

Fold in the white chocolate chips.

Using a medium cookie scoop, scoop the dough onto a baking tray lined with parchment paper or a silicone mat.

TIP: For looks, top with a few extra white chocolate chips if desired.

Bake for 10 – 12 minutes. The cookies will be VERY soft, but will firm up as they cool.

Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Cake Mix Cookies

These Chocolate Cake Mix Cookies are:

  • super quick and easy to make
  • deliciously soft, thick, and chewy
  • loaded with white chocolate chips
  • made from only 4 simple ingredients

How long will these cake mix cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Cake Mix Cookies
Chocolate Cake Mix Cookies

Try these cookies next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies

Yield: 12 - 14 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Deliciously thick, soft, and chewy cookies that are made from a chocolate cake mix, and loaded with white chocolate chips. You only need 4 simple ingredients to make these quick and easy cookies!

Ingredients

  • 15.25 oz (432g) box chocolate cake mix
  • 2 large eggs
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (175g) white chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. In a small bowl, whisk together the eggs and oil.
  3. Add the cake mix to a large mixing bowl and pour in the egg mixture. Mix until completely combined.
  4. Fold in the white chocolate chips.
  5. Using a medium cookie scoop, scoop the dough onto the prepared baking tray. For looks, top with a few extra chocolate chips if desired.
  6. Bake for 10 - 12 minutes. The cookies will be VERY soft, but will firm up as they cool.
  7. Allow to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Marsha's Baking Addiction.

Nutrition Information:
Yield: 14 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 241Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 258mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Skip to Recipe