Devil’s Food Cake Mix cookies are the perfect dessert if you need something quick and rich and delicious. This recipe originally appeared on Somewhat Simple. It’s one of my favorites to whip up when I’m short on time but need something great. When cake mixes go on sale, grab a few extras so you can have something easy and amazing in less than 20 minutes!
These Devil’s Food Cake Mix Cookies only take a few minutes to stir together, and only a few minutes to disappear! My kids were begging for dessert first when we made these for our latest family dinner. They really did get gobbled up by kids and adults alike, so I promised to make more. And because of how quick and easy they are to make, it’s a promise I can actually keep! (If only all their requests were this easy.)
There are three simple options for how your cookies will look…you can scoop it and leave as is (far right pictures), roll the cookie dough in your hands to smooth it out (center picture), or you can roll it and stick a few chocolate chips on top (far left picture). They will all be equally delicious, but the rolled cookies will have a smoother, prettier look to them. Unless you’re going for something more rustic, in which case, save a minute by not rolling them!
Devil’s Food Cake Mix Cookies
Ingredients:
- 1 (15.25 oz) Devil’s Food cake mix
- 1/2 cup (1 stick) butter, melted
- 2 eggs, slightly beaten
- 1/2 cup rolled oats
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat oven to 350.
- Combine all ingredients in a medium mixing bowl. (I just used a wooden spoon…no mixer necessary!)
- Using a cookie scoop, drop onto a parchment or silicone-lined cookie sheet, about 2 inches apart.
- Bake for 8-10 minutes, or until set.
- Cool 1 minute, then remove to a wire rack to finish cooling.
Notes:
- The last couple of times I made these cookies I made 30…15 per pan. They were a great size…not too big, not too small. They baked for 8 minutes and were just a little gooey in the center, which (in our family) is perfect! (Since ovens can vary, you may need to adjust time or temperature to get the same results)
- If you use a small (#60) scoop, you should yield about 3 1/2 dozen cookies.
