Save
It only takes a handful of pantry basics and a box of cake mix to whip up a batch of rich chocolate Devil's Food Cookies that taste like a bakery treat but require almost no effort. This is my go-to recipe when a chocolate craving hits out of nowhere and I want homemade cookies in less than twenty minutes. I always keep a jug of milk ready for these soft and gooey cookies warm from the oven.
I first made these for a last minute school bake sale and they completely vanished from the table. Now I make them nearly every snow day because my family cannot resist the fudgy centers.
Ingredients
- Devil’s food cake mix: delivers amazing chocolate flavor fast and is a great shortcut for tender cookies. Choose a high quality brand for the best flavor.
- Water: helps bring the dough together smoothly and gives these cookies a light texture.
- All purpose flour: provides enough structure to hold the soft dough. Fresh flour prevents dense cookies.
- Vegetable oil: ensures a moist and chewy bite. Use a neutral oil for best taste.
- Egg: binds everything together for the perfect cookie crumb. Go for fresh eggs to help the cookies rise.
- Chocolate chips: bring pools of melty chocolate. Choose semisweet or dark for big flavor.
- Chopped nuts (optional): add crunch and contrast. Pick pecans or walnuts for classic flavor then toast them for extra richness.
Instructions
- Mix and Combine:
- Add the Devil's food cake mix flour and water to a large bowl then pour in the oil and crack in the egg. Use a hand mixer or a sturdy spatula and mix until nearly smooth with barely any dry streaks left. Scrape the bowl to make sure every bit is incorporated. The dough will look thick and a little glossy.
- Fold in the Goodies:
- Take your chocolate chips and the chopped nuts if using. Gently stir these in so the chips and nuts are evenly spread from edge to edge. Be gentle so the dough stays fluffy and does not turn tough.
- Shape the Cookies:
- Scoop tablespoon sized mounds of dough onto a greased or parchment lined baking sheet. In my kitchen a small cookie scoop works perfectly but a spoon will do if needed. Leave about two inches between cookies so they have room to spread as they bake.
- Bake the Cookies:
- If you use a convection oven set it to 325 degrees F and bake for exactly nine minutes. If you have a regular oven bake at the same temperature for about ten minutes. The edges will look set but the centers will still look slightly soft which is perfect for that fudgy bite.
- Cool and Enjoy:
- Allow the cookies to cool on the pan for five minutes so they can finish setting up. Use a thin spatula to move them onto a cooling rack and try not to sneak too many before they are cool. Enjoy them warm with a glass of cold milk.
Whenever I make these cookies I cannot resist adding a big scoop of chocolate chips because the melted bits in each bite just make the cookies extra special. Some of my favorite memories are letting my kids help stir the dough and seeing their faces light up with excitement when the cookies come out of the oven.
Storage Tips
Store any leftover cookies in an airtight container at room temperature for up to four days. Slip in a slice of sandwich bread to help them stay soft for longer. You can gently rewarm cookies in the microwave for about ten seconds to get that just baked texture.
Ingredient Substitutions
Swap out vegetable oil for any mild neutral oil such as canola. If you want to make the cookies a little healthier you can use unsweetened applesauce for half of the oil. Any variety of chocolate chips works so play with dark milk or even white chocolate for a twist. If nuts are not your thing just leave them out.
Serving Suggestions
These cookies were made for dunking in a big glass of ice cold milk. They also shine as an easy base for ice cream sandwiches just sandwich a scoop of vanilla ice cream between two cookies. Crush a few cookies over chocolate pudding or yogurt for a quick dessert.
Cultural and Historical Context
Devil's food cake is an American classic known for its rich deep chocolate flavor. Turning that flavor into cookies has become a favorite shortcut in home kitchens across the country. These cake mix cookies are a retro trick passed around at church bake sales and neighborhood potlucks.
Seasonal Adaptations
Sprinkle a little flaky sea salt on top before baking for a modern touch. Press in red and green candy coated chocolates for a festive holiday spin. Add a touch of instant espresso powder to the dough for grown up mocha cookies.
Success Stories
Friends are always surprised when I tell them these impressive cookies started with a boxed mix. The quick bake time makes this recipe my favorite classroom treat or last minute party offering. One reader reported baking these for a family reunion and having none left by the end of the night.
Freezer Meal Conversion
Scoop the dough onto a parchment lined tray and freeze until firm then store in a zip top bag for up to two months. Bake straight from frozen adding an extra minute or two to the timer for cookies on demand any time.
Bake up a batch any time you want fresh cookies without the fuss. With so many ways to customize these Devil's Food Cookies you are sure to find your own signature twist.
Common Recipe Questions
- → Can I use a different cake mix flavor?
Yes, you can substitute the Devil's Food cake mix with other cake mix flavors, though it may change the color and taste of the cookies.
- → Do I have to add nuts?
No, nuts are optional. You can omit them or substitute with another add-in like dried fruit or extra chocolate chips.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in resealable bags.
- → What kind of chocolate chips work best?
Semi-sweet or milk chocolate chips both work well. You can also try dark chocolate chips for more intense flavor.
- → Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours. Scoop and bake directly from the fridge, adding a minute or two to bake time if needed.