4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)

Prep Time 10 minutes
Total Time 20 minutes
Servings 48

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4 Ingredient Double Chocolate Cookies, or Chocolate Cake Mix Cookies, are so easy but you’d never know! Soft and chewy, with much less time and effort thanks to cake mix! Use any flavor cake mix! Includes step by step recipe video.

These Double Chocolate Cookies, or Chocolate Cake Mix Cookies, are so stinking easy, you guys. They have just 4 simple ingredients and come together in no time to satisfy allllll of your chocolate cravings! I know you have those, too 😉

I was looking through my recipe index the day I was making these, and when I went by my Bars, Squares and Cookies category all I saw was chocolate.

And I don’t mean vanilla, or caramel, or pumpkin, or banana based sweets that have chocolate in them. I mean full on, all out chocolate. So I clicked to see more of the bars, squares and cookies I’ve posted and all I saw was more chocolate.

Now, I’m not exactly embarrassed.

four ingredient cake mix cookies on sheet pan with parchment paper

But I feel like if I was a good food blogger I would pay attention to these kinds of patterns and mix things up with some vanilla every now and then. Lemon maybe.

I mean, I also post breads, sides and dinner recipes so I guess I lose track of what kinds of bars and cookies I’ve posted and in what order. That’s understandable, right?

And besides, you all like chocolate, right? (You all nod your heads in unison)

stack of three double chocolate cake mix cookies on wire rack

So because “they’re double chocolate” isn’t a good enough reason not to share them with you, I’m posting the recipe for the easiest double chocolate cookies you’ll ever make today.

Now, once upon a time, I might have been too much of a snob to really use a cake mix. I always had a cupboard full of cake mixes, you know, just in case, but I would never actually use one.

But I’m a high-school-teaching, food-blogging, rather-pregnant mother of a 2 year old whose husband has been gone more hours than our child is actually awake during the week. So bring on the cake mixes and the chocolate cake mix cookies. With an extra dose of chocolate.

cake mix chocolate chip cookies with hand pulling one apart

Plus, the week I made these I had to stay late for a staff meeting and they asked me to stay late to cover for another teacher the day after.

That means I stayed until 3:30pm two days in a row, before I went back to my usual 2:15pm.

Feel free to mock me incessantly. I’ve heard it all already from my husband.

And after you do, please go make these cookies. And you don’t even have to tell anyone you used a cake mix — they’ll never even know!

hands pulling apart chocolate cake mix cookie and melty chocolate chips in the middle

I got the recipe for the cookie base from my grandma’s cookbook — it’s the same one we use for homemade oreo cookies. All I did was add chocolate chips!

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4 Ingredient Double Chocolate Cookies

4.39 from 13 votes
Easy 4 Ingredient Double Chocolate Cookies — but you’d never know! Perfectly soft and chewy, with much less time and effort! www.thereciperebel.com
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Dessert
Servings 48
Calories 131cal


  • 2 chocolate cake mixes about 16.5oz/468g each
  • 4 large eggs
  • 1/2 cup oil
  • 1 1/2 cups chocolate chips


  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, add cake mixes, eggs and oil. Beat 2-3 minutes until cookie dough comes together. (It comes together very easily, and there won’t really be much left around the sides of the bowl)
  • Stir in chocolate chips.
  • Roll into 1″ balls (I used a 1″ cookie scoop — it makes the process even quicker!) and place 12 to a lightly greased cookie sheet. Bake at 350 degrees F for 7-9 minutes, until puffed and dry-looking on top. They will settle down as they cool.


*Note: If you’re using a smaller cake mix, you’ll likely want to try reducing the oil. You don’t want your cookie dough too sticky.

Nutrition Information

Calories: 131cal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 157mg | Potassium: 64mg | Sugar: 10g | Vitamin A: 30IU | Calcium: 36mg | Iron: 0.9mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Liz T says

    Thank you for this simply recipe. I wanted a quick fix and these did the trick. Gooey and delicious. Everyone loves them.

  2. Shweta Bhatnagar says

    Hi, Ashley I baked these cookies but sorry to say that it had smell of eggs. I used 2 small eggs for a box…should we use vanilla to reduce egg smell? Texture was soft chewy and crumbly… is it supposed to be like that?

    • Ashley Fehr says

      It’s hard to say what the problem might have been because there can be such a big difference from one cake mix to another. They should be soft and chewy but they shouldn’t be crumbly. I would use 2 large eggs for one box.

      • Pat Pichurski says

        I use chia seeds in place of eggs. One Tbs in 3 Tbs water per egg. Let it sit for a few min. I’ve used this in all the baking I do because of family allergies. I’ll do it today when making cookies using a gluten-free cake mix. I like chia seeds because I can use them whole.

  3. Shweta Bhatnagar says

    Hi Ashley, tried these cookies and I am sorry to say something went wrong….I used 2 small eggs but there is a smell of eggs. You think we should use vanilla in it? Texture is soft and crumbly…

    • Ashley Fehr says

      Hi Shweta! I’m sorry to hear they didn’t work out well 🙁 I can’t say that I’ve ever had a smell of eggs. I suspect it is crumbly because the recipe calls for 4 large eggs?

      • Shweta Bhatnagar says

        Thank you Ashley, forgot to mention that I used 1 box of cake mix only . By mistake I posted my query again… sorry

  4. Cathie says

    I tried these as a last-minute treat for overnight guests on short notice. I added a little coconut and pecan pieces and called them German Chocolate! They were awesome–everyone raved. Thank you!

  5. Gun Ta says

    Hi, I m just wondering…can the oil be replaced / substitute with (melted) butter? Will it have the same outcome?

    • Ashley Fehr says

      I’m so sorry! It’s hard to say. Different cake mixes use different ingredients and can be slightly different sizes. Do you think your box was a little smaller than the ones used here?

    • Tc says

      Omgosh! These cookies are out of this world. I used a bit smaller box and adjusted the oil a tad as suggested and used two of my smallest eggs I had on hand and they are soooooooo good! Chewy and melty-gooey-deliciousness. Thank you! Will make again for a quick party treat! 🙂

  6. Jen says

    Tried these today and they came out beautifully. I am going to dip half side of them in white chocolate and sprinkle with candy cane. The others I sprinkled with powdered sugar. They look great and taste delicious. Tomorrow I am going to try them with French Vanilla cake mix…

    • Pat Pichurski says

      I’ve used chia seed in replacement of up to 8 eggs when baking. 1 Tbs chia seed in 3 Tbs water per egg. Let sit for a few minutes. Chia seeds can be used whole.

  7. Hadee says

    Can this recipe be halved and still come out ok? 4 dozen is a lot of cookies for my husband and I but I want to make this!

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