There are a million chocolate chip cookie recipes out there, some want browned butter, some need an overnight chill, and others call for three kinds of flour like you’re running a bakery out of your kitchen. I’m not against a fancy cookie (I love a fun weekend baking project!), but most days I just want something simple, quick, and really good.
That’s where these 6-ingredient cake mix chocolate chip cookies come in. They’re part of my easy-baking lineup, right next to my Brownie Mix Cookies when I’m deep in chocolate mode, and Spice Cake Mix Cookies when I want cozy vibes without any work. These cookies are chewy, soft, and totally crowd-pleasing, made with just one bowl, no mixer.
Ingredients
- Box cake mix: Yellow or white cake mixes work best and just like in my cake mix cookie bars, you are just using the mix, and ignoring the directions on the box.
- Eggs: I tested these cookies with large eggs but use what you have on hand.
- Melted butter: Butter will lead to a soft, chewy cookie. It can be substituted for vegetable oil to make a parve cookie.
- Brown Sugar and vanilla: These are staples in all good chocolate chip cookies and helps elevate the cake mix base.
- Chocolate chips: Trader Joe’s semi-sweet chocolate chips are my go to.
💡Pro Tip: Using melted butter gives the cookies a rich flavor and chewy texture. If you're keeping it dairy-free, oil works great, just expect them to spread a smidge more.
How to Make Cake Mix Chocolate Chip Cookies
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
Mix Ingredients: In a large bowl, combine cake mix, eggs, and oil until well blended. Then fold in the chocolate chips.
Scoop: Use a cookie scoop or tablespoon to drop dough onto a lined baking sheet. Leaving about 2 inches between each cookie
Bake & Cool: Bake at 350°F 8-10 minutes being careful not to overbake. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack.
Variations
The cake mix cookie base recipe is endlessly flexible. Try these combos for more chocolate chip cookie fun:
- Triple Chocolate Chip Cookies: Chocolate cake mix + white chocolate chips + dark chocolate chips.
- Chocolate Peanut Butter Cup Cookies: Chocolate cake mix + chocolate chips + peanut butter chips + a few spoonfuls of peanut butter swirled in before baking.
- Funfetti Delight: Funfetti cake mix + white chocolate chips = instant party.
- Strawberry Dream: Strawberry Cake Mix cookies as your base and add white chocolate chips.
Make ahead suggestion
Chocolate Chip Ice Cream Sandwiches are a classic summer treat. Make your own chipwiches (iykyk) by scooping vanilla ice cream between two chocolate chip cookies, gently pressing them together and then rolling the outside in mini chocolate chips.
Wrap individually in plastic wrap and freeze for the perfect grab-and-go dessert.
Pro Tip: Match cookie sizes for the best sandwich results. Slightly underbaked cookies work best, they’re soft enough to press but hold their shape.
Storage Tips
- Room Temp: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature when you are ready to enjoy. They defrost quickly, so you won’t have to wait long..
TL;DR
One bowl. Six pantry ingredients. No chill time. 10-minute bake. Customize with fun flavors and chips. Perfect for last-minute cravings or kid-friendly baking sessions. Cookie hero status achieved.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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Other ways to bake with cake mix
📖 Recipe
20-Minute Cake Mix Chocolate Chip Cookies
Ingredients
- 1 box Yellow Cake Mix
- 2 Eggs
- ½ cup Unsalted Butter
- 2 TB Brown Sugar
- 1 TB Vanilla
- 1 cup Semisweet chocolate chips
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, add the cake mix, butter, eggs, vanilla and brown sugar and stir until just combined. Then add in the chocolate chips and mix until the batter comes together and you see no more dry ingredients.
- Using a cookie scoop to make sure all your cookies are the same size, scoop the cookie dough onto your prepared baking tray, leaving about 2” between dough balls.
- Bake at 350℉ for 8-10 minutes until you see cracks on the top of the cookies, being careful not to overbake them. Let sit on the baking sheet for about 5 minutes, then remove from the baking tray and let cool.
Notes
Nutrition
FAQs
Yes! Try red velvet, devil’s food, or lemon for fun flavor twists. Just adjust chip pairings to match. You can find butterscotch chips, caramel chips, peanut butter chips, strawberry chips, mint chips and so many other great flavors for baking.
Nope! These cookies are mix, scoop, and bake. No chill time required.
Yes. Bake and freeze them, or store at room temp in an airtight container.
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