Chunky Chocolate Cake Mix Cookies

"I was introduced to cake mix cookies in college, but no recipe I've ever used compares to this one. I found it on the Duncan Hines dark chocolate fudge cake mix about 6 years ago. It might still be on them. I tried substituting the cake mix with another brand but it just wasn't quite as good."
 
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photo by Bs Mama photo by Bs Mama
photo by Bs Mama
photo by cook from scratch photo by cook from scratch
Ready In:
17mins
Ingredients:
7
Yields:
36 cookies
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ingredients

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directions

  • Preheat oven to 350°.
  • In a bowl stir in first 4 ingredients.
  • Then add chips and nuts.
  • Drop on greased cookie sheet.
  • Bake for 12 minutes for chewy cookies and 14 for crisp.
  • Store in airtight container.

Questions & Replies

  1. How long is the baking time for the pecan/choc chip cookies?
     
  2. 2when using the cake mix do you add 2 more eggs to what they say or dont go by box go by ingredients here.
     
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Reviews

  1. I make basically the same cookies. I have afew differences, instead of margarine, my recipe calls for 2/3 cup oil, I also only use about 1/2 cup chocolate chips. I use a 2 teaspoon scoop and bake them for 8 minutes at 375 degrees. These are my favorite "fast" cookies. So yummy. I have tried many different cake mix flavors, but the fudge is our all time favorite. I just tried the Cinnamon Swirl cake mix last night. I didn't use any chocolate chips or nuts. They are a very simple version of Snickerdoodles. I mixed everything together and then added the cinnamon pouch with a wooden spoon to make it more swirly than combined. They were pretty tasty!
     
  2. I've been using cake mix to shortcut cookies and other great desserts for years. Not only are the quick and easy, but the results are always great, too, and this one was right on par. Hubby loves most anything chocolate and likes his cookies crisp and not chewy. These did not disappoint. They thinned quite a bit while baking but this is what made them crispy. Always use butter and not margarine and used M&M baking chips as I had them on hand. They were great!
     
  3. I am typically not a hug fan of mixes. I prefer to bake from scratch unless I am short on time. I had never made cookies from a cake mix. Even though they had a little of that cake mix taste, they still tasted good. They looked good too. I used a cookie scoop for the dough. They spread out perfectly round without getting so flat that they were crispy.
     
  4. These cookies came out fabulous. I used Andes Creme de Menthe baking pieces and added 2 tsp of instant espresso just because. It worked wonderfully with the dark chocolate cake mix! These far surpassed my expectations.
     
  5. Yeah- these were good. Used fudge cake mix and mini Reeses pieces. Yummy. Stayed fresh for several days too. Bonus!
     
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Tweaks

  1. So glad I found this recipe. I was looking for a recipe where I had ingredients on hand. I did substitute butter for the margarine, used peanut butter chips instead of chocolate chips, and omitted the nuts. I found I had to use my hand mixer to mix everything (but the chips). The cookies turned out chewy and delicious!
     
  2. I make basically the same cookies. I have afew differences, instead of margarine, my recipe calls for 2/3 cup oil, I also only use about 1/2 cup chocolate chips. I use a 2 teaspoon scoop and bake them for 8 minutes at 375 degrees. These are my favorite "fast" cookies. So yummy. I have tried many different cake mix flavors, but the fudge is our all time favorite. I just tried the Cinnamon Swirl cake mix last night. I didn't use any chocolate chips or nuts. They are a very simple version of Snickerdoodles. I mixed everything together and then added the cinnamon pouch with a wooden spoon to make it more swirly than combined. They were pretty tasty!
     

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