Ben Kenwood December 30, 2025

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Chocolate Cake Mix Cookies

Name: Chocolate Cake Mix Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 box devil’s food chocolate cake mix (about 15.25 oz / 432 g); 2 large eggs, room temperature; ½ cup neutral oil (vegetable or canola) or ½ cup melted unsalted butter; 1 tsp vanilla extract; ¾ cup semi-sweet chocolate chips (optional); ½ cup Valentine heart sprinkles; ½ cup red candy-coated chocolate pieces (optional topping); Pinch of salt (optional)

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The kitchen smells like warm cocoa and browned sugar, and suddenly Valentine’s Day feels right around the corner. These Chocolate Cake Mix Cookies are the ultimate quick-bake treat: thick, fudgy, and coated in pink, red, and white heart sprinkles, then topped with a few red candy-coated chocolate pieces for that festive finish. They’re perfect for classroom parties, cozy family nights, cookie boxes, or whenever you need a cute dessert without a lot of effort.

If you love recipes that look like you spent hours but actually come together in minutes, this one will quickly become a favorite. One bowl, simple ingredients, and a batch of cookies that screams “Valentine” the moment they hit the plate.

Why You’ll Love These Chocolate Cake Mix Cookies

This recipe works so well because the cake mix does the heavy lifting, flavor, sweetness, and structure are already built in. With just a few add-ins, you get cookies that are soft in the center, slightly crisp at the edges, and extra fun to decorate.

Here’s what makes them a repeat bake:

Fast: one bowl and about 20 minutes total
Fudgy & thick: devil’s food-style chocolate flavor with chewy centers
Festive: heart sprinkles + candy topping makes them instantly Valentine-ready
Kid-friendly: easy rolling and decorating (great baking activity!)

What You’ll Need

Ingredients

1 box devil’s food chocolate cake mix (about 15.25 oz / 432 g)
2 large eggs, room temperature
½ cup neutral oil (vegetable or canola)
or ½ cup melted unsalted butter for richer flavor
1 tsp vanilla extract
¾ cup semi-sweet chocolate chips (optional, but recommended for extra fudgy pockets)
½ cup Valentine heart sprinkles (for rolling/coating)
½ cup red candy-coated chocolate pieces (optional topping)
Pinch of salt (optional, only if your cake mix tastes very sweet)

Notes on ingredients

Oil = softer, fudgier cookies. Melted butter = richer flavor, slightly firmer cookie.
If the dough feels sticky, let it rest 5 minutes before rolling.
Skip nuts for this Valentine look, the image style is sprinkles + candy topping.

How to Make Chocolate Cake Mix Cookies

Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a large bowl, mix together the cake mix, eggs, oil, and vanilla until a thick dough forms.
The dough will look glossy and feel thicker than normal cookie dough, this is perfect.
Fold in the chocolate chips (if using).
Scoop dough into balls (about 1½ tablespoons each). Roll gently between your palms.
Pour the heart sprinkles into a shallow bowl. Roll each dough ball in the sprinkles, pressing lightly so they stick well.
Place coated dough balls on the baking sheet, leaving about 2 inches between each cookie.
Optional: press a few red candy-coated chocolate pieces on top of each dough ball for that Valentine pop.
Bake for 9–11 minutes, until the edges look set and the centers still look slightly soft.
Don’t overbake, these cookies set as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep: ~10 minutes

Bake: ~10 minutes

Total: ~20 minutes

Yield: ~20–24 cookies (depending on scoop size)

Make-Ahead & Prep Tips

If you want these ready for parties or gifting, this recipe is super make-ahead friendly.

Make dough ahead: Mix the dough and refrigerate up to 24 hours. Let sit at room temp 10 minutes before rolling.
Freeze dough balls: Roll into balls (without sprinkles), freeze on a tray until solid, then store in a freezer bag up to 2 months.
Bake from frozen: Add 1–2 minutes to bake time. Roll in sprinkles right before baking.

Storing and Reheating

Storage

Store cookies in an airtight container at room temperature for 3–4 days.
Layer with parchment paper if the sprinkles or tops stick.

Freezing baked cookies

Freeze fully cooled cookies in an airtight container for up to 2 months.
Thaw at room temperature for 20–30 minutes.

Reheating

For that “fresh from the oven” vibe:

Warm in a 300°F (150°C) oven for 4–5 minutes.

Freshness cue: They should smell deeply chocolatey and feel soft in the center. If they smell dull or stale, a quick warm-up helps a lot.

Perfect Pairings

These cookies are rich and chocolatey, so they pair best with something simple:

A cold glass of milk (dairy or plant-based)
Coffee or a cozy latte
Hot cocoa with whipped cream
Vanilla ice cream for a quick cookie sundae
Fresh strawberries for a bright Valentine plate

Variations and Swaps

Make them extra Valentine-cute

Add a tiny pinch of heart sprinkles right after baking while cookies are warm.

Extra fudgy option

Use melted butter instead of oil, and add 2 tbsp milk if dough seems too stiff.

Crinkle-style (different look)

Skip sprinkles and roll dough balls in powdered sugar for classic crackled tops.

Double chocolate

Use both chocolate chips and the red candy-coated pieces for extra texture.

Gluten-friendly

Use a gluten-free chocolate cake mix made for baking. Texture may be slightly softer.

Pro Tips for Best Results

Do not overbake. Pull them when centers look slightly underdone.
Press sprinkles gently so they stick and don’t fall off after baking.
Use parchment paper to prevent over-browned bottoms.
If your kitchen is warm, chill dough 10 minutes for thicker cookies.

Frequently Asked Questions

Can I use a different chocolate cake mix?

Yes. Devil’s food gives the deepest chocolate flavor, but any chocolate cake mix works.

Why is my dough so thick?

That’s normal for cake mix cookies. Thick dough = thicker, fudgier cookies.

Can I make these without the candy-coated pieces?

Absolutely. Heart sprinkles alone already give a perfect Valentine look.

How do I keep them soft?

Store airtight and avoid overbaking. Slightly underbaked centers stay chewy.

Final Thoughts

These Chocolate Cake Mix Cookies are the kind of Valentine treat that feels festive without being fussy. They’re fudgy, chocolatey, and adorable with their heart-sprinkle coat, perfect for gifting, sharing, or keeping all to yourself with a cup of coffee. Make a batch, watch them disappear fast, and keep the recipe saved for every time you need a quick chocolate win.

Chocolate Cake Mix Cookies

Author: anastasia-rice
Total Time: 20 minutes
Yield: 20-24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously thick and fudgy cookies made quickly with chocolate cake mix, perfect for Valentine’s Day celebrations.

Ingredients

Scale

1 box devil’s food chocolate cake mix (about 15.25 oz / 432 g)
2 large eggs, room temperature
½ cup neutral oil (vegetable or canola) or ½ cup melted unsalted butter
1 tsp vanilla extract
¾ cup semi-sweet chocolate chips (optional)
½ cup Valentine heart sprinkles
½ cup red candy-coated chocolate pieces (optional topping)
Pinch of salt (optional)

Instructions

Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a large bowl, mix together the cake mix, eggs, oil, and vanilla until a thick dough forms.
Fold in the chocolate chips (if using).
Scoop dough into balls (about 1½ tablespoons each) and roll gently between your palms.
Roll each dough ball in the heart sprinkles, pressing lightly so they stick well.
Place coated dough balls on the baking sheet, leaving about 2 inches between each cookie.
Optional: Press a few red candy-coated chocolate pieces on top of each dough ball.
Bake for 9–11 minutes, until the edges look set and the centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.