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Cake Mix Chocolate Chip Cookies

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This cake mix chocolate chip cookies recipe is one to keep on hand. Using a cake mix makes for a simple recipe that comes out with the perfect chewy cookie texture. Works both for regular or gluten free cake mixes.

I used to make these cookies years ago when I lived in Atlanta.

I loved to have friends over and these were great to throw together at the last minute.\

Now, I make these all the time for my family. It’s such a quick and easy recipe and, the cookies always come out perfect. 

You will love this recipe. So easy and the cookies come out moist and chewy. 

 

Cake Mix Chocolate Chip Cookies 

Yields: about 10 to 12 cookies

Ingredients:

  • 1 box cake mix, either regular or gluten free will both work for this recipe
  • 1 stick unsalted butter, very soft and almost melted
  • 1 large egg
  • 1 – 4 tbsp milk, see how the consistency is before you add more milk.
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups semisweet chocolate chips

 

 

 

 

 

 

 

How are these delicious cake mix cookies made…


Here’s The Easy Directions:

  1. Preheat oven to 350 degrees. Place parchment paper on two cookie sheets and set aside.
  2. In a large mixing bowl, using a whisk, mix up cake mix to make sure all lumps are gone. Add very softened butter and mix with rubber spatula.
  3. Add milk a little at a time along with the rest of the ingredients except the chocolate chips. You can use a wooden spoon or rubber spatula to mix or, a hand mixer. Add more milk if needed. Remember, this is a cookie recipe. The batter should be very thick.
  4. Fold in the chocolate and dig deep with a rubber spatula to make sure all is combined and no dry mix is left. Set batter in the fridge for about 20 minutes.
  5. Using a medium cookie scoop, drop onto cookie sheet and slightly press down on each cookie. Not all the way, do not flatten.
  6. Bake for about 10 minutes until lightly browned. Center should still be soft.
  7. Let cookie sheets cool on wire rack for 15 minutes then transfer the cookies to the wire rack. Serve warm or room temperature. Store in a covered container up to 3 days or in the fridge up to 5 days. (If they last that long)

Substitutions

You can switch out the vanilla cake mix for a chocolate, carrot cake, and a spiced cake mix. All will work in the recipe.

A gluten free cake mix will work just fine. Just remember, a gluten free cake mix is going to have a different texture than one made with gluten. 

 

Here are a few more yummy cookie recipes to enjoy…

New York Black and White Cookies

Chocolate Chip Espresso Cookies

Spring and Easter Thumbprint Cookies

Print

Cake Mix Chocolate Chip Cookies

Using a cake mix makes for a simple recipe that comes out with the perfect chewy cookie that’s loaded with chocolate. Enjoy every last bite of these gems!
Course Dessert
Cuisine American
Keyword cake mix, chocolate chip cookies, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies
Author Pam

Ingredients

  • 1 box vanilla cake mix, regular or gluten free
  • 1 stick unsalted butter, softened to almond melted
  • 1 larg egg
  • 1-4 milk, see how the consistency is before you add more milk.1-4
  • 1 tsp vanilla extract
  • 1 - 1/2 cups chocolate chips

Instructions

  1. 1.Preheat oven to 350 degrees. Place parchment paper on two cookie sheets and set aside.

    2.In a large mixing bowl, using a whisk, mix up cake mix to make sure all lumps are gone. Add melted butter and mix with rubber spatula.

    3.Add milk a little at a time along with the rest of the ingredients except the chocolate. Mix with a wooden spoon or rubber spatula. Or, you can use a hand held mixer. Add more milk if needed. Remember, this is a cookie recipe. The batter should be very thick.

    4.Fold in the chocolate and dig deep with a rubber spatula to make sure all is combined and no dry mix is left.

    5. Set cookie dough in the fridge up to 20 minutes.

    6.Using a medium cookie scoop, drop onto cookie sheet and slightly press down on each cookie. Not all the way, do not flatten.

    6.Bake for about 10 minutes until lightly browned. Center should still be soft.

    7.Let cookie sheets cool on wire rack for 15 minutes then transfer the cookies to the wire rack. Serve warm or room temperature. Store in a covered container up to 3 days. (If they last that long)

Thanks for stopping by! I hope you enjoy these cookies like we do. Remember to scroll up so you can save and print out the recipe. Another great way to save any recipe for later on is to pin on Pinterest. I hope you stop by again soon. There’s lots of other great recipes to see. 
Bye for now…

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