Indulge in the delightful combination of rich chocolate and sugary sweetness with these irresistible Chocolate Cake Mix Cookies.
This easy dessert is a breeze to make thanks to the convenience of using a cake mix as the base. The cookies have a soft and fudgy texture and are rolled in powdered sugar right before baking which adds an extra layer of sweetness to the cookie.
Check out all the other easy cookie recipe ideas for even more delicious recipes.
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Whether you're looking for a quick dessert or a crowd-pleasing treat for parties, these powdered sugar-coated cookies are sure to satisfy your sweet tooth.
Using a cake mix as the base, you can effortlessly create a batch of cookies in a short amount of time. This is because the cake mix already includes the essential ingredients like flour, sugar, and leavening agents that are ideal for cookie baking.
Looking for more Cake Mix Recipes? Try my Easy German Chocolate Cake, Chocolate Chip Bar Cookies or my Chocolate Sugar Crinkle Cookies.
Table of Contents
- Recipe Notes
- Helpful Kitchen Tools
- 📋Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Bake Muffins Like a Pro!
- Expert Tip
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Storing, Freezing, Thawing and Reheating Tips
- Top Recipe Tips
- Can you use homemade whipped cream instead of Cool Whip?
- How to make box cookies better?
- 🌟Try these recipes next...
- 📖 Recipe Card
- Chocolate Cake Mix Cookies
- 💬 Comments
Recipe Notes
- If you find that the cookie dough is too moist and sticky, you can gradually add a little flour to the mix. This will help firm up the dough and make it easier to handle.
- After mixing the ingredients, you should refrigerate the dough for approximately 30 minutes to an hour. Chilling the dough helps solidify the fats, resulting in cookies that are thicker and chewier in texture.
- When you're scooping the dough onto the baking sheet, try using a cookie scoop. This way, you'll get cookies that are all the same size, leading to even baking and preventing any weird spreading issues.
Helpful Kitchen Tools
KitchenAid Cookie Dough Scoop Set, Set Of 3
Sugar and Creamer Set, Milk Carton Shaped White Ceramic Cream Jug and Sugar BowlPowdered Sugar Shaker Duster - With Handle - Cinnamon Shaker For Coffee Bar - Fine Mesh Dredge - 6 ounce, pack of 2Pass Along Black and White 10 x 10 Ceramic Stoneware Decorative Giving Plate
📋Ingredients
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Switch up the cake flavors for any season. Lemon for spring or Red Velvet Crinkle Cookies for Christmas would be great!
- My Strawberry Cake Mix Cookies are a variation of this recipe only using a strawberry cake mix.
- Try sprinkling colored sugar on top of them as soon as they come out of the oven!
Step-by-Step Instructions
Step 1: Stir together the cake mix, Cool Whip, and egg.
Step 2: Mix together until a sticky dough forms.
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Step 3: Use a cookie scoop to portion the dough out into balls and roll in the powdered sugar.
Step 4: Place the dough balls on a prepared cookie sheet.
Expert Tip
Since these cookies tend to be sticky, use parchment paper or a silicone baking mat to keep them from sticking to the pan.
Baking Instructions
Step 5: Bake the cookies in a preheated 350°F oven for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes, then transfer to a cooling rack.
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Storing, Freezing, Thawing and Reheating Tips
Pantry/Refrigerator: Make sure the cookies are cooled completely before storing. Place the cookies in an airtight container. This will help keep them fresh and prevent them from drying out.
You can also store cake mix cookies in Ziplock bags. Make sure to remove as much air as possible before sealing the bags to maintain freshness.
Freezer: If you want to store cake mix cookies for a longer period, you can freeze them. Place the cooled cookies in a freezer-safe container or freezer bags and label them with the date. They can be stored in the freezer for up to 3 months.
Thawing: When you're ready to enjoy the frozen cookies, remove them from the freezer and leave them at room temperature until defrosted.
Reheating: You could warm them up in the microwave for a few seconds for a delicious treat with a glass of milk!
Top Recipe Tips
- When baking cookies with a boxed cake mix, a helpful tip to keep in mind is to adjust the dough's texture, if needed.
- Cake mix cookie dough can be sticky and soft because of the high moisture content found in all cake mixes.
- You can add a little extra all-purpose flour to the mix if you find the batter too sticky.
Can you use homemade whipped cream instead of Cool Whip?
Unfortunately, no. Cool Whip and whipped cream differ in ingredients which will affect the recipe. Cool Whip or a similar whipped topping is oil based and is a substitute for oil in the cookie recipe.
How to make box cookies better?
Try adding chocolate chips, crushed walnuts or other mix-ins to make the cake mix boxed cookies better.
🌟Try these recipes next...
- Check out my other recipe for Peanut Butter Cake Mix Cookies.
- Or you might enjoy this recipe for Cool Whip Cookies.
📖 Recipe Card
Chocolate Cake Mix Cookies
Ingredients
- 1 box chocolate cake mix
- 8 ounce Cool Whip Whipped Topping thawed
- 1 egg
- 1 cup powdered sugar
Method
- Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside
- In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring.
- Pour the powdered sugar onto a plate. Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time. Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough ball. Repeat this process until all the dough is turned into balls and rolled in the powdered sugar.
- Bake the cookies at 350°F for 8-10 minutes until set.
- Cool the cookies on the cookie sheets for 5 minutes, then transfer to a wire cooling rack to finish cooling.
Nutrition
Notes
- You can add a little extra all-purpose flour to the mix if you find the batter too sticky.
- Since these cookies tend to be sticky, use parchment paper or a silicone baking mat to keep them from sticking to the pan.
Caroline Horn says
Can these be made ahead and frozen?
Lois says
Yes, there is a section in the recipe post titled, ❄️Freezing Tips. If you want to store cake mix cookies for a longer period, you can freeze them. Place the cooled cookies in a freezer-safe container or freezer bags and label them with the date. They can be stored in the freezer for up to 3 months.
Thank you for visiting. I hope you enjoy the cookies!