There are countless chocolate chip cookie recipes—some call for browned butter, overnight chilling, or multiple flours like you’re running a bakery. I love a fussy cookie now and then, but most days I want something simple, fast, and reliably delicious.
These 6-ingredient cake mix chocolate chip cookies fit the bill. They’re part of my easy-baking lineup alongside my brownie mix cookies and spice cake mix cookies when I want coziness with zero fuss. They bake up soft, chewy, and crowd-pleasing, all from one bowl and without a mixer.
Ingredients
- Box cake mix: Yellow or white cake mix works best. Use the mix only and ignore the package directions.
- Eggs: Large eggs were used in testing; regular large eggs work fine.
- Melted butter: Adds rich flavor and chew. Substitute vegetable oil to make the cookies dairy-free (they may spread a bit more).
- Brown sugar and vanilla: Small additions that elevate the cake mix base and add depth.
- Chocolate chips: Semisweet chips are a versatile choice; use your favorite.
💡Pro Tip: Melted butter gives these cookies a richer, chewier texture. Use oil for a dairy-free alternative, but expect slightly more spreading.
How to Make Cake Mix Chocolate Chip Cookies
Preheat: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix: In a large bowl, combine the cake mix, eggs, melted butter (or oil), brown sugar, and vanilla until just blended. Fold in the chocolate chips.
Scoop: Use a cookie scoop or tablespoon to portion dough onto the prepared sheet, leaving about 2 inches between each cookie.
Bake & Cool: Bake at 350°F for 8–10 minutes. Look for small cracks on top and be careful not to overbake—cookies will finish setting as they cool. Let them rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Variations
This base is flexible—swap cake mix flavors or chips to create different treats:
- Triple Chocolate: Use chocolate cake mix and add a mix of white, semisweet, and dark chips.
- Peanut Butter Cup: Chocolate cake mix with chocolate and peanut butter chips, or swirl in a few spoonfuls of peanut butter before baking.
- Funfetti: Funfetti cake mix with white chocolate chips for an instant celebration cookie.
- Strawberry: Use strawberry cake mix and fold in white chocolate chips for a fruity twist.
Make ahead suggestion
Chocolate Chip Ice Cream Sandwiches: Scoop vanilla ice cream between two cookies and press gently. Roll the edges in mini chocolate chips if desired. Wrap individually and freeze for grab-and-go treats. Slightly underbaked cookies work best for sandwiches—they’re soft enough to press but still hold together.
Pro Tip: Match cookie sizes for the best sandwiches and let cookies cool fully before filling to avoid melting the ice cream.
Storage Tips
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies up to 3 months in an airtight container; thaw at room temperature when ready to enjoy.
TL;DR
One bowl, six pantry ingredients, no chill time, and about a 10-minute bake. Easy to customize with different cake mixes and chips—perfect for last-minute cravings or baking with kids.
Did you try this recipe and love it? Let me know by leaving a comment or a 5-star rating!
Other ways to bake with cake mix
-
Fudgy Brownie Bites (2-Bite Brownies from a Box Mix)
-
4-Ingredient Cake Mix Hanukkah Cookies
-
One Bowl All Bran Muffins (7-Ingredients)
-
3‑Ingredient Cherry Dump Cake
📖 Recipe
20-Minute Cake Mix Chocolate Chip Cookies
Marni Katz
Ingredients
- 1 box Yellow Cake Mix
- 2 Eggs
- ½ cup Unsalted Butter, melted
- 2 TB Brown Sugar
- 1 TB Vanilla
- 1 cup Semisweet Chocolate Chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, add the cake mix, melted butter, eggs, vanilla, and brown sugar. Stir until just combined, then fold in the chocolate chips.
- Scoop dough with a cookie scoop or tablespoon onto the prepared sheet, leaving about 2 inches between each ball.
- Bake 8–10 minutes, until you see small cracks on top. Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Cooling Time: Cool completely before filling or decorating.
Ice Cream Sandwiches: Use 1 pint of vanilla ice cream and mini chocolate chips to roll the edges.
Freezing: Baked cookies freeze well for up to 2 months in an airtight container.
Nutrition
Let me know what you think!
FAQs
Yes. Red velvet, devil’s food, lemon, or funfetti all make tasty variations—match the chips to the flavor you choose.
No. These cookies are mix, scoop, and bake—no chill time required.
Yes. Bake and freeze them, or store at room temperature in an airtight container for several days.