Chewy Devil’s Food Cake Mix Cookies: Simple Chocolate Cookie Recipe

These Devil’s Food Cake Mix Cookies are soft, deeply chocolatey, and made with just a handful of ingredients. They’re a quick, delicious dessert that’s perfect for busy days or sudden chocolate cravings.

Made from a boxed devil’s food cake mix, these cookies are fudgy in the center with slightly crisp edges. They come together quickly and reliably, making them ideal for last-minute baking, parties, holidays, or bake sales. Add-ins like chocolate chips, nuts, or candy make them easy to personalize.

Why We Love This Recipe

• Quick and easy – Uses boxed cake mix and a few pantry staples.
• Deep chocolate flavor – Devil’s food mix gives these cookies a rich, fudgy taste.
• Soft, chewy texture – Crisp edges with a tender center.
• Beginner friendly – Simple steps with consistently great results.
• Customizable – Fold in chips, nuts, or candy to suit your preferences.
• Perfect for gatherings – A crowd-pleasing option for holidays and events.
• Time-saver – Homemade cookies without lengthy prep.

Ingredients

• 1 13.25-ounce box Devil’s Food cake mix – provides the chocolate base and tender crumb.
• 1/2 cup vegetable oil – keeps the cookies moist and chewy.
• 2 large eggs – bind the dough and add structure.
• 1 1/2 cups chocolate chips – optional, for extra melty chocolate pockets throughout.

Variations

• Mint chocolate – Use mint chocolate chips or a few drops of peppermint extract.
• Peanut butter chocolate – Stir in peanut butter chips or swirl in creamy peanut butter.
• Nutty crunch – Add chopped walnuts or pecans for texture.
• Double chocolate – Mix semi-sweet, dark, or white chips for contrast.
• Holiday version – Fold in seasonal M&Ms or sprinkles.
• Sandwich cookies – Spread frosting or marshmallow creme between two cookies.

Step By Step Instructions

• Step 1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2. In a large bowl, combine the cake mix, vegetable oil, and eggs. Stir until the dough is smooth and fully combined.

Step 3. Fold in the chocolate chips by hand so they’re distributed evenly through the dough.

Step 4. Portion the dough into balls using a 1.5-tablespoon scoop or a spoon. Place them about 2 inches apart on the prepared baking sheet.

Step 5. Bake for 8–10 minutes, until the edges are set and the centers look slightly soft. Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Storage

Room temperature – Keep cookies in an airtight container for up to 5 days.

Refrigerator – For a firmer bite, store in the fridge for up to 7 days; bring to room temperature before serving.

Freezer – Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.

Make-ahead tip – Roll dough into balls and freeze for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.

Recipe Tips

• Don’t overmix – Stir just until combined to keep cookies tender.
• Use room-temperature eggs – They help the dough come together smoothly and bake evenly.
• Chill for thicker cookies – Refrigerate the dough 20–30 minutes before baking if you want taller cookies.
• Measure chips carefully – Too many chips can prevent proper spreading.
• Use a cookie scoop – For uniform cookies that bake at the same rate.
• Don’t overbake – Remove when edges are set but centers still look slightly soft for a fudgy interior.
• Cool briefly on the pan – Let cookies rest on the baking sheet for a couple of minutes before moving to a rack to finish setting.

More Easy Recipes For Cake Mix Cookies

• Lemon Cake Mix Cookies
• Carrot Cake Mix Cookies
• Yellow Cake Mix Cookies
• Peanut Butter Cake Mix Cookies

Enjoyed these Devil’s Food Cake Mix Cookies? Leave a rating and share any tweaks or add-ins you tried. Save the recipe to make again whenever a chocolate craving strikes.