Turn your favorite cake mix box into warm, fudgy, chocolate chip cookies.
This simple, fool-proof recipe is made from Duncan Hine’s Devil’s Food Cake Mix, chocolate chips, and walnuts. They’re incredibly moist, chewy, and rarely last more than a day in our house.
I know many people who have spent years perfecting their chocolate chip cookies. But for me – my secret ingredient is a simple cake mix box. All you have to do is combine your ingredients with the cake mix, shape into balls, and bake! You don’t even have to chill the dough before baking! Winner winner… cookies for dinner? Oh, one can only dream.
These are amazing fresh out of the oven, or hours later. And don’t worry – I understand if after baking two dozen cookies you’re left with only 4 by lunchtime. Shh, I won’t tell if you won’t tell.
1 package Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
2 large eggs
1/2 cup vegetable oil
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees Farenheit. Grease baking sheets.
2. In a large bowl, combine cake mix, eggs, and oil. Stir until thoroughly blended.
3. Stir in walnuts and chocolate chips.
4. Shape dough into 36 balls. Place 2-inches apart on baking sheets.
5. Bake at 350 degrees F for 10 to 11 minutes. Cookies should look moist.
Do NOT overbake. This is the key to fudgy, moist cookies.
6. Cool for 2 minutes on baking sheets. Then place on cooling racks.
Allow cookies to cool completely. Store in airtight container.
Tips for making Devil’s Food fudge cookies
Have you ever baked cookies that end up being flat puddles of cookie dough? I think we’ve all been there. Sure we’ll still unapologetically scarf down a serving, or three, but wouldn’t it be better if we were scarfing down fluffy, moist cookies instead? Read on, chocolate lovers.
Don’t overbake: I know none of us do this on purpose. But it’s worth being extra vigilant and pulling the cookies out a minute or two before they look 100% ready to eat. They’ll continue “cooking” while resting.
Line your baking sheet: Do yourself a favor and invest in a silicone baking mat. I promise, it makes a world of a difference. It’ll prevent your cookies from spreading. And if you don’t have a silicone baking mat on hand, line your cookie sheet with parchment paper. Having an additional layer between the baking sheet and the cookies helps ensure fluffiness. And I’m all about fluffiness.
Shape the cookies tall: When rolling out your cookie dough into individual balls, add a bit of height to them instead of rolling them into perfect circles. This helps to make thicker, chewier cookies instead of flat, hard ones.
How long do freshly baked cake-mix cookies last?
This variably depends on how much self-control you have around baked goods. Am I right?
Most cookies store well for future use – especially these cake mix cookies. Whether you plan on baking in advance, or have plenty of leftovers, these will remain moist and fresh for up to one week in an air-tight container. But make sure you practice proper storage techniques!
Allow your cookies to fully cool: Make sure your batch of cookies are cool to the touch before you start putting them away. If you store them while still warm, they’ll turn into mush. Yummy, delicious mush – but mush, nonetheless.
Air-tight containers: Or plastic storage bags. You want to make sure you limit the amount of air that hits the cookies; the more exposure to air, the more stale and tough they’ll taste.
Add a slice of bread: Placing a single sliced bread in your container of cookies will help keep your cookies soft and moist! How? Cookies will absorb extra moisture from the bread so they won’t dry out!
Skip the fridge: Generally, placing a box of cookies in the refrigerator will make them taste kind of bland. To avoid that, just leave your cookies out on the counter (or hidden away in a cupboard if you have hundreds of cookie impulses a day like me).
Can you freeze Devil’s Food Fudge Cookies?
Now let’s say you’ve made a large batch of cookies which can not be humanly consumed within a week. Fret not! These dollops of chocolatey goodness can be stored in the freezer for up to three months!
Allow your cookies to come to room temperature first. And make sure you store in single layers. If you stack cookies one on top of another, they are likely to stick together. And if you try prying them apart when ready to use, they can break. Place your cookies in a single layer in a plastic storage bag, or air-tight container. To fit more cookies in, add a sheet of waxed paper in between each individual layer. With the bag still flat, put them in your freezer! Place them in the refrigerator overnight to thaw before serving!
These are the perfect fudgy treats to bake at a moment’s notice. Make your next Sunday afternoon a little more cozy, and a bit more indulgent with these irresistible and cunningly easy Devil’s Food fudge cookies . And then repeat for the next six months because I’m sure you’ll love these just as much as I do! Chow down, cookie connoisseurs!
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