These Devil’s Food Cake Cookies are thick, soft, chewy, and packed full of chocolate chips! They’re not only the best chocolate cookie around, they’re also the easiest. We’re talking 4 ingredients and 1 bowl easy. The end result is a deeply chocolatey cookie that’s melt-in-your-mouth good!
Cake mix cookies are the best! I’ve shared Birthday Cake Cookies and Red Velvet Cookies, and now, I have this cookie for the chocolate lovers: Devil’s Food Cake Cookies.
When you make cookies from Devil’s Food cake mix, the result is heavenly! Cake mix cookies are the perfect texture – so soft and chewy. These Devil’s Food cookies have melty chocolate chips added to the batter, which makes them over-the-top amazing.
Why I LOVE this recipe!
- Thick, soft, chewy chocolate cookies. Need I say more?!
- SO simple! With just 4 simple ingredients, homemade cookies have never been so easy to make.
- One bowl. The prep for these chocolate Devil’s Food cake cookies is so simple! You just need one bowl and either a wooden spoon or a hand mixer. Just add 3 batter ingredients to the bowl, mix, and stir in the chocolate chips. That’s it!
Recipe Notes
This Devil’s Food Cake Cookies recipe is as simple as promised! Just 4 ingredients for a family friendly treat.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Devil’s Food cake mix – This recipe is written for a 13.25 ounce box of Devil’s Food Cake mix. Manufacturers have been changing the size of cake mixes recently, so be sure to grab the right size.
- Vegetable oil – You’ll want to use pure vegetable oil for these cookies, which helps keep them moist without affecting the flavor. Canola oil will also work.
- Eggs – Eggs act as the binder, holding the cookies together.
- Chocolate chips – Grab your favorite brand. Any will work!
Devil’s Food Cake Cookies Step by Step
Add the cake mix, oil, and eggs to a large bowl. Mix until smooth with an electric mixer or by hand.
Pour in the chocolate chips and gently fold them in, taking care not to over-mix the batter.
Scoop tablespoonfuls onto your baking sheet, spacing them about two inches apart.
Bake until the edges are set and no longer shiny. Let cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Recipe Tips
- Verify the size of your cake mix– Manufacturers have recently reduced the size of cake mixes, so make sure your mix is the 13.25 ounce size.
- Use a cookie scoop – A small cookie scoop makes scooping the dough fast and easy, plus all of the cookies come out one uniform size.
- Give them space – Place the cookie dough balls about 2 inches apart so that they stay separate when they spread.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are some ideas that can help make this recipe even faster!
- Use parchment paper– Line your cookie sheets with parchment paper for fast and easy clean-up.
- Freeze ahead– Either bake and freeze the cookies for easy treats down the road, or freeze cookie dough balls and bake just a few whenever you like. See the “How to Freeze Cookie Dough” section for more.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Black Forest Devil’s Food Cookies– Stir 1/2 cup chopped dried cherries in with the chocolate chips.
- White Chocolate Chip Devil’s Food Cake Cookies– Swap the chocolate chips for white chocolate chips.
- Peanut Butter Chocolate Devil’s Food Cookies– Stir in mini Reeses peanut butter cups and/or peanut butter chips for a chocolate PB twist.
How to Freeze Cookies
Cookies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh cookies on demand.
If you prefer, you can bake all of the cookies and freeze after baking. Freezing the baked cookies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping cookies fresh and delicious!
To freeze cookie dough:
- Place balls of cookie dough on a cookie sheet (no need to worry about spacing). Place them in the freezer.
- Once the cookie dough balls have frozen, transfer them to a freezer bag or airtight container and place them back in the freezer.
- Then, when you want to bake some cookies, just place the cookie dough balls on a cookie sheet with a couple of inches spacing, and bake as directed!
To freeze baked cookies:
- Let the cookies cool completely.
- Transfer the cookies to an airtight container or freezer bag.
- When you’re ready to enjoy them, remove them from the fridge and thaw at room temperature for a few minutes.
How to store cookies
If you have extras after making devil’s food cookies, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- on the counter for 2-3 days
- in the refrigerator for up to a week
- in the freezer up to a month.
More EASY Cookie Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy cookie recipes here, or see a few of our readers favorite recipes below.
- Birthday Cake Cookies
- Red Velvet Cookies
- Double Chocolate Pudding Cookies
- Hot Chocolate Cookies
- Chocolate Marshmallow Cookies
- Lemon Meltaway Cookies
- The BEST Soft Sugar Cookies
- Cornflake Cookies
- Key Lime Cookies
Devil’s Food Cake Cookies
Ingredients
- 1 (13.25 ounce) Devil’s Food cake mix
- ½ cup vegetable oil
- 2 large eggs
- 1.5 cups chocolate chips
Instructions
- Preheat oven to 375˚F.
- In a large bowl, combine the cake mix, oil, and eggs. Mix until smooth with an electric mixer or by hand.
- Stir in the chocolate chips by hand.
- Place rounded tablespoonfuls of the cookie dough on a baking sheet 2 inches apart.
- Bake for 9-10 minutes or until the cookies are set and no longer shiny.
- Cool on the cookie sheet for 2-3 minutes, then transfer to a wire cooling rack.
Recipe Notes
- Devil’s Food Cake Mix: Any chocolate cake mix will work fine. Just make sure it’s 13.25 ounces.
- Vegetable oil: Canola oil will also work.
- Chocolate chips: White chocolate chips, peanut butter chips, chocolate chunks, or other types of chips can be substituted.
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