Chocolate Cake Mix Cookies

These chewy, chocolatey Devils Food Crinkles are one of the easiest treats you’ll ever bake. If you’ve got a box of devil’s food cake mix and just a few pantry staples, you can have warm, fudgy cookies on the table in no time.

This recipe is my go-to when I want something homemade without making everything from scratch. Yes, I love baking from scratch (you know this by now), but even I can’t deny how handy a box of chocolate cake mix can be. And when you get cookies this soft, rich, and crinkly from such little effort? Totally worth it.

Why These Chocolate Cake Mix Cookies Are So Good

I’ve made these more times than I can count. Sometimes for quick weeknight treats, sometimes for bake sales or cookie swaps—and they never last long. Here’s why they’re a favorite:

• Only 4 ingredients. That’s it. Cake mix, eggs, oil, and powdered sugar.
• No mixer required. Just stir, roll, and bake.
• Soft and fudgy. These cookies have that chewy middle with lightly crisp edges that people go crazy for.
• Picture-perfect crinkles. Rolling them in powdered sugar before baking gives them that signature cracked look.

Ingredients That Keep It Simple

• Devil’s food cake mix: You want that deep chocolate flavor and soft texture. Any brand will work.
• Vegetable oil and eggs: The only additions you need to bring the dough together.
• Powdered sugar: For that classic crinkle effect.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

How to Make Devils Food Crinkles

Always refer to the recipe card below, but here’s a quick look at the process:

1. Mix: Combine the cake mix, oil, and eggs until a thick dough forms.
2. Chill: I highly recommend chilling the dough for about an hour. This makes it easier to roll and keeps the cookies from spreading too much.
3. Roll: Scoop into balls and roll each one in powdered sugar.
4. Bake: Pop them into a hot oven and bake just until the centers are set. You want to pull them out before they look done. Trust me on this.

Learn From Me: Cookie Tips

I’ve made these enough times to know exactly what makes them turn out perfect every time.

• Don’t skip the chill. The dough is sticky, and chilling makes it much easier to roll.
• Sift your powdered sugar. Clumpy sugar won’t coat as evenly, and you want that pretty crinkled contrast.
• Watch the bake time. They’re done when the tops are cracked and just barely set in the center. Overbaking will make them dry.

Variations to Try

Once you fall in love with these (and you will), here are some ways to mix it up:

• Add chocolate chips or chopped chocolate to make them double chocolate.
• Use different cake mixes. Try red velvet, chocolate fudge, or even spice cake for something new.
• Add a teaspoon of espresso powder to the mix for an extra chocolate boost.

Storage Tips

• To store: Let cookies cool completely, then keep them in an airtight container at room temperature for up to 5 days.
• To freeze: Place cooled cookies in a freezer-safe bag or container. Freeze for up to 2 months. Let thaw at room temperature before enjoying.
• To freeze unbaked dough: Roll into balls, freeze on a tray, then transfer to a bag. Roll in powdered sugar just before baking (don’t thaw).