Skip the mess and stress and whip up soft and chewy Cake Mix Chocolate Chip Cookies with a few simple ingredients.
Quick poll! Cake Mix Chocolate Chip Cookies are:
A. Made with only four ingredients.
B. Take minutes to make.
C. Taste like the real deal, sans all the measuring.
D. All of the above.
Surprise, surprise. The winner is…. D! Because believe it or not, cake mix can be transformed into many a wondrous thing beyond the cake pan.
It makes a heck of a loaf of banana bread and has previously starred in a red velvet cookie recipe worthy of your local bakery case. So now we’re going back to the basics with the fastest and easiest way to satisfy your CCC craving, and there’s minimal measuring and mixing required.
The real key to ensuring cake mix cookies are soft, chewy, and perfectly crisped around the edges is to refrigerate the dough prior to scooping and baking. Avoiding this step will lead to cookies that spread too thin (unless crispy, chewy cookie bark is your thing). #itsmything
Using an ice cream scoop will also ensure uniform size and shape cookies, but two spoons will still get that dough from the bowl to the baking sheet and result in the same soft and chewy consistency.
And perhaps best of all, Cake Mix Chocolate Chip Cookies leave the door wide open for customization when it comes to mix-ins. Keep it classic with chocolate chips or get creative with chopped nuts, toffee pieces, crushed pretzels and even Rice Krispies for a touch of airy crunch.
Preheat your oven and find more ways to make cake mix magic with my go-to recipe for Cake Mix Chocolate Chip Banana Bread and Red Velvet Chocolate Chip Cake Mix Cookies!
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Ingredients
- 1 (16.25-oz.) box white or yellow cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup mini chocolate chips, divided
Instructions
- In a medium bowl, stir together the cake mix, eggs and vegetable oil then stir in ¾ cup of the mini chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpat baking mats.
- Remove the dough from the fridge and using two spoons or a small ice cream scoop, portion out about 2 tablespoons of the dough into mounds on the baking sheet, spacing the mounds at least 2 inches apart. Add the remaining ¼ cup of the mini chocolate chips to the tops of the mounds.
- Bake the cookies for 12 to 15 minutes until they are pale golden. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes until set. Transfer the cookies to a rack to cool completely.
Kelly's Notes:
- Any brand of cake mix will work for this recipe, as long as it’s either 15.25 or 16.25 ounces. I prefer the ones with pudding in the mix because the resulting cookies are extra moist.
- Removing the cookies from the oven while they’e slightly underbaked will ensure a soft and chewy texture.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Good morning. Would love to make these but I can’t see the recipe or the ingredients.
The recipe is underneath the last image of this post. :)
These cookies are awesome! Easy and fast! I used a regular Kroger yellow cake mix and regular Kroger chocolate chips. Made about 2 1/2 doz delicious cookies
I’m thrilled you enjoyed the recipe, Debbie!
These are the best and easiest homemade chocolate chip cookies I have ever made! I used a cheapo depo Great Value yellow cake mix, regular size dark chocolate chips and added a cup of chopped pecans. Perfect! My husband came in right as they were coming out of the over, ate three before he could breathe – looked like a little boy with chocolate all over his mouth. I’d say he gave them a chocolately thumbs up! :)
Haha! Love this, Deb! I’m so thrilled you (and your husband!) enjoyed the recipe.
These are SO good! And so easy! Don’t skip the refrigeration step – that’s what makes the cookies the perfect shape and consistency!
Yes!!! I’m so glad you enjoyed the recipe, Kirsten!
Make these all the time! They are so yummy and never last very long bc everyone eats them up lol. :) very simple and easy recipe
I am so thrilled you’ve been enjoying the recipe, Grace!
I’m trying to find a recipe my mom gave me for my blue ribbon chocolate chip cookies. I’m not sure of the amounts, but it seemed like it was :
1 box of yellow cake mix
3/4 cup of oil
1/2 cup flour
1 egg and 2 cups chocolate chips, or the whole bag! Anyone else heard of it made this way? The oil and the flour could be mixed up… thanks for any feedback. I received a blue ribbon every year for my chocolate chip and snickerdoodle cookies.I lost everything in storage..
I’m diabetic so I used pillsbury sugar free cake mix and sugar free chocolate chips and they came out amazing. Kids kept eating them. I also did a chocolate cake with chocolate chips and was just as yummy
Awesome! Thanks so much for your comment, Fran!
everything looks yummy
Thank you so much!
This is amazing with spice cake mix and chocolate chips.
I used to make a similar cookie but using a chocolate cake mix back in the 80’s. I lost the recipe and this is exactly like the one I used–except for the cake mix flavour. I have printed it and will surprise my hubby
Enjoy! :)
I also had a recipe just like this from my great aunt who had cut it from the paper. We never put the dough in the fridge though. What does that do?
Hi Jennifer – The refrigeration period gives the ingredients a chance to bind. A cohesive dough is a better dough, and one that guarantees the cookies won’t spread too much while baking. :)
Easy to make and taste great!
If you need a quick homemade cookie — this is your recipe. I used coconut cake mix and it tasted like an almond joy.
Yum! Thanks so much for rating the recipe, Kathleen!
Looks easy to make, and delicious.