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Cupcake Cake Mix Cookies Recipe – Easy Chocolate Lover’s Delight

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These cupcake cake mix cookies are the ultimate chocolate lover’s treat—soft, chewy, and packed with gooey chocolate chips. With just a handful of pantry staples and a box of cake mix, you can whip up a batch of crowd-pleasing cookies in under 20 minutes.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (such as Betty Crocker Devil’s Food or Duncan Hines Chocolate Fudge)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or canola or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • Optional: sprinkles (a handful)
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
  3. Sprinkle the chocolate cake mix over the wet mixture. Stir gently with a spatula until just combined. The dough will be thick.
  4. Fold in the chocolate chips and any optional mix-ins (nuts, sprinkles, marshmallows) until evenly distributed.
  5. Use a medium cookie scoop (about 1.5 tbsp) to drop dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  6. Bake for 9–11 minutes, until the centers look just set but still soft.
  7. Let the cookies sit on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
  8. For extra decadence, press a few extra chocolate chips into the tops of the dough balls before baking.
  9. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

Don’t overmix the dough—mix just until combined for soft cookies. Use room temperature eggs for best texture. For thicker cookies, chill the dough for 15 minutes before baking. Swap in gluten-free cake mix and dairy-free chocolate chips for dietary needs. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

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