Can I use a different cake mix flavor?

Yes! While I always use chocolate cake mix for these cookies, you can definitely experiment with other cake mix flavors . Devil's food cake mix creates the most intensely chocolate cookies, while chocolate fudge cake mix makes them slightly sweeter and richer. I wouldn't recommend straying too far from chocolate varieties for this particular recipe, though — vanilla or funfetti cake mixes work better with different add-ins. Check out my Funfetti Cake Mix Cookies if you want a fun vanilla option!

Can I make these gluten-free?

Absolutely! Just swap the regular chocolate cake mix for a gluten-free version. I've had readers try this with Bob's Red Mill and King Arthur gluten-free cake mixes with great success. The texture might be slightly different — sometimes a bit more crumbly — but they'll still be delicious. Make sure all your other ingredients (especially chocolate chips) are certified gluten-free too.

Why are my cookies cakey instead of chewy?

This is probably the most common question I get! There are several reasons this might happen, so I've put together a complete troubleshooting guide to help you figure out what went wrong.

Can I add more chocolate chips?

Absolutely! I use 3/4 cup in the recipe, but you can easily bump that up to 1 cup or even 1 1/4 cups if you want really chocolatey cookies. Just fold them in gently so you don't overmix the dough. Sometimes I like to reserve a few extra chips to press into the tops of the cookies right before baking — it makes them look so pretty and professional!

Chocolate Cake Mix Cookies (Soft, Fudgy & Only 4 Ingredients!)

Delicious homemade chocolate chip cookies on a cooling rack. Perfect for dessert or snack.

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All you need are four ingredients to make these super easy chocolate cake mix cookies. They are chewy and soft with lots of chocolate chips!

Author: Sophie
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 46 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

One 15 oz box of chocolate cake mix
2 large eggs, room temperature
1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup (113 g) semisweet chocolate chips

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Instructions

In the bowl of a stand mixer (or using a hand mixer), mix together the eggs and melted butter until well combined.
Add the cake mix and mix on low speed just until combined — don't overmix!
Stir in chocolate chips by hand with a wooden spoon.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes and up to 48 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough. Roll into balls and place on prepared baking sheet, spacing them about 2 inches apart.
Bake at 350°F for 10 to 12 minutes. The cookies are done when the edges are set and the center is still soft and looks slightly underdone.
Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Mix-ins: You can use other types of chocolate chips, such as white chocolate, mint, peanut butter, or butterscotch chips. You can also mix in M&M's, chopped nuts, or toffee bits if you prefer.

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze baked cookies for up to 3 months. Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.

Gluten-Free: Use a gluten-free chocolate cake mix for gluten-free cookies.

Nutrition

Serving Size: 1 cookie
Calories: 148
Sugar: 9g
Sodium: 152mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0,2g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 24mg

Find it online: https://allcookierecipes.com/chocolate-cake-mix-cookies/