Just 4 ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), super easy to make, you’ll be the hero when you pull these out of the oven in less than 30 minutes!
These cookies have a million possibilities and ways to customize, based on what you have in your pantry.
If you want a more “from scratch” version, try Triple Chocolate Cookies. They have 3 types of chocolate and are decadent and delicious. Grab a glass of milk!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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These Chocolate Cake Mix Cookies are incredibly easy and only require four ingredients. With a soft, chewy texture and rich chocolate flavor, these “cheater cookies” are the perfect treat when you’re short on time but want maximum flavor.
Who doesn’t love cheater cookies when they taste like this? There’s another version on this site too!
These are AWESOME for last minute play dates, unexpected company arriving (I won’t tell your mother in law you cheated) or a fun and easy baking project you can do with the kids whenever a chocolate craving hits.
Try these cookies along with my super popular Slutty Brownies, or my Brownie Waffles!
Why you’ll love this recipe:
- No special equipment. A bowl, a spatula to mix with, a scoop and a couple of cookie sheets are all you need!
- They are super easy to make. All you have to do is mix, roll and bake. Then, tie some string around them, and people think you’re SUPER fancy, trust me.
- Just 4 ingredients. Go check if you have them already! It’s a box of chocolate cake mix, an egg, some oil and some semi-sweet chocolate chips.
Ready in under 30 minutes
While I have improved my skills in the past several years, I still love making a batch of cookies that are easy. They come together super fast, and I can have 2 dozen cookies cooling on racks within 30 minutes of starting.
Great for kids!
My kids absolutely love these cookies. It’s hard for me to let anyone help in the kitchen, because of the mess created (I’m working on my control issues, but not a lot of progress has been made). I do allow them to scoop and roll, so there’s that.
Try these Strawberry Cake Mix Cookies or my Blueberry Lemon Cake Mix Cookies and tell me what you think!
Frequently Asked Questions
Can I use a different type of cake mix?
Yup! While devil’s food cake mix is recommended for its rich flavor, any chocolate cake mix can be used for these cookies.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
Can I make the dough without an electric mixer?
Absolutely! This dough is easy to mix by hand with a sturdy spatula or wooden spoon since it’s not too stiff.
How do I know when the cookies are done baking?
The cookies are done when they are set around the edges but still slightly soft in the center. They will continue to firm up as they cool.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Devil’s food cake mix. This is the base of the cookies and provides a rich, deep chocolate flavor. Any brand (I grab whatever is on sale, Betty Crocker or Duncan Hines are always good). Devil’s food cake mix tends to have a darker, richer flavor, but other chocolate fudge cake mixes will also work. You can also use white cake mix and white chocolate chips for a change up!
- Vegetable oil. You can substitute vegetable oil with melted butter for a slightly richer flavor.
- Eggs. The eggs act as a binder, holding the dough together, and help give the cookies their chewy texture. I use large eggs for baking.
- Chocolate chips. You can use semi-sweet, milk, dark chocolate chips, or even white chocolate chips for variation. You can use chunks, regular sized or minis.
Recommended Equipment/Tools
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- Large mixing bowl
- Measuring cups
- Baking sheets
- Parchment paper or silicone baking mat
- Small cookie scoop
- Wire cooling rack
How to make Chocolate Cake Mix Cookies
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat (such as Silpat).
Mix the dough
In a large bowl, combine the cake mix, vegetable oil, and eggs until smooth mix until combined. Stir in the chocolate chips, make sure they’re evenly distributed as best you can.
Shape the cookies
Roll the dough into balls (about 1-1.5 tablespoons each) and place them onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press each cookie ball lightly with a fork to flatten slightly.
Bake
Bake in the preheated oven for 12-14 minutes, until the cookies are done. They’ll be set around the edges, but still a little soft.
Cool and serve
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Hot tip: while the cookies are still hot, press a few extra chocolate chips on top of each cookie.
Devour while warm or store for later!
Kylee’s Notes
Make sure not to overbake—these cookies will continue to set as they cool.
For an even softer texture, underbake slightly and let them firm up on the cooling rack.
If you prefer a sweeter cookie, use milk chocolate chips instead of semi-sweet.
How to store chocolate cake mix cookies
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing instructions
For longer storage, freeze them in a freezer-safe container for up to 2 months.
More delicious cookie recipes:
- Cowboy Cookies. A recipe you’ll make over and over, these are sure to be a family favorite!
- Pumpkin Cheesecake Cookies. The rich flavors of pumpkin spice blend with a creamy cheesecake filling, making a treat that is perfect for Fall, cozy gatherings or satisfying a sweet tooth.
- Cornflake Cookies. Crispy, golden buttery, crunchy and sweet. They’re fast to make and quick to disappear!
- Thumbprint Cookies. Just 7 ingredients, and super easy to make – this raspberry thumbprint cookie recipe will be a favorite you’ll make over and over.
- Gingerbread Men. Perfectly spiced, with just the right amount of crunch and softness, these Gingerbread Men Cookies are SO yummy! Make these ahead, and plan a decorating party! A fun activity for people of all ages to enjoy!
- ALL COOKIE RECIPES
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Chocolate Cake Mix Cookies Recipe (aka Cheater Cookies!)
Recommended Equipment
- Silicone baking mat (or parchment paper)
Ingredients
- 1 package devil’s food cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup chocolate chips
Directions
Get prepped
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat (such as Silpat).
Mix the dough
- In a large bowl, combine 1 package devil’s food cake mix, 1/3 cup vegetable oil, and 2 large eggs until smooth and well mixed. Stir in the 1/2 cup chocolate chips until evenly distributed.
Shape the cookies
- Roll the dough into balls (about 1-1.5 tablespoons each) and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten (optional)
- If desired, press each cookie ball lightly with a fork to flatten slightly.
Bake
- Bake in the preheated oven for 12-14 minutes, until the cookies are set around the edges.
Cool and serve
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
- Devour while warm or store for later!
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in July of 2018. It was updated and republished in October of 2024.
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