Chocolate cake mix Christmas cookies have soft, brownie-like centers and little pops of crunch from red and green candy-coated chocolates. The dough comes together in one bowl, and the cookies bake on a sheet pan in your home oven.
The trick is to use the cake mix dry, without adding the water called for on the box. Eggs bind the dough, and oil adds tenderness. Don’t worry if the dough looks thick and a little sticky; that’s what you want for scoopable cookies.
Why This Recipe Works
- The dry cake mix already contains flour, sugar, cocoa, and leavening. Leaving out the box’s water keeps the mixture thick enough to scoop instead of pour.
- The eggs help the cookies hold together, and the oil keeps the centers tender. You don’t need a mixer or softened butter.
- The candy shells add a little crunch against the soft cookie. Pressing some candies on top before baking keeps the red and green visible.
Equipment Needed
- Large mixing bowl
- Fork and sturdy mixing spoon
- Liquid and dry measuring cups
- Two 13 x 18-inch (33 x 46 cm) light-colored rimmed baking sheets
- Parchment paper
- Cookie scoop or two spoons
- Thin spatula and wire cooling rack
Ingredients List
- 1 box (15.25 oz; 432 g) devil’s food cake mix, dry and unprepared
- 2 large eggs (about 100 g without shells)
- 1/2 cup (120 mL) vegetable oil
- 3/4 cup (about 150 g) red and green candy-coated milk chocolates, divided into 1/2 cup (about 100 g) for the dough and 1/4 cup (about 50 g) for the tops
Ingredient Notes and Substitutions
- Devil’s food cake mix: It supplies the cocoa, flour, sugar, and leavening, so you don’t have to measure them separately. Substitution: Use an equal-weight box of chocolate fudge cake mix; the cookies may taste a little sweeter and less cocoa-forward.
- Vegetable oil: It keeps the dough easy to stir and the baked centers tender. Substitution: Use an equal volume of canola oil; the flavor will still be mild, with little noticeable change in texture.
- Candy-coated milk chocolates: Their shells give you a little crunch and keep the holiday colors visible. Substitution: Use an equal volume of semisweet chocolate chips; the cookies will be less sweet and won’t have the colorful crunch.
Step-by-Step Instructions
Step 1: Beat the eggs.
Crack the eggs into the mixing bowl and beat with a fork until no separate streaks of white remain. Set a rack in the middle of the oven, preheat to 350°F (175°C), and line both baking sheets with parchment paper.
Step 2: Mix the dough.
Stir the vegetable oil into the beaten eggs, then add the dry cake mix. Stir and scrape the bottom of the bowl until no dry pockets remain. The dough should be thick and slightly sticky.
Step 3: Fold in the candies.
Fold the 1/2 cup (about 100 g) portion of candy-coated chocolates into the dough until evenly distributed. Keep the 1/4 cup (about 50 g) portion for the tops.
Step 4: Scoop and decorate.
Divide the dough into 24 equal mounds, placing 12 on each prepared sheet and leaving at least 2 inches (5 cm) between them. Press the reserved candies lightly into the tops so they stay in place without flattening the mounds.
Step 5: Bake one sheet at a time.
Bake on the middle rack at 350°F (175°C) for 10 to 12 minutes per sheet. Take the cookies out when the edges look set and the tops no longer look wet. The centers should still look soft.
Step 6: Cool the cookies.
Leave the cookies on their baking sheets for 5 minutes so they firm up enough to move. Slide a thin spatula underneath each cookie and transfer it to a wire rack. Cool for about 30 minutes, until the bottoms are no longer warm.
Storage, Freezing, and Make-Ahead Instructions
- Refrigerator: Once the cookies are completely cool, store them in an airtight container in the refrigerator for up to 1 week. You don’t have to refrigerate them for short-term storage; they’ll stay softer in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze the cooled cookies in an airtight freezer container for up to 3 months, with parchment between layers so they don’t stick together. Thaw at room temperature until the centers are no longer cold.
- Make-ahead and reheating: Scoop the dough, cover it, and refrigerate for up to 24 hours. Let the portions sit at room temperature while the oven preheats, then press on the reserved candies and bake as directed. The baked cookies don’t need reheating; if you refrigerate them, let them come to room temperature for a softer bite.
FAQ
Can I use regular chocolate cake mix instead of devil’s food?
Yes. Use the same weight of regular chocolate cake mix and expect a milder cocoa flavor.
Do I need to chill chocolate cake mix cookie dough?
No. The dough is meant to be a little sticky, so use a scoop or two spoons rather than trying to roll it in your hands.
Why did my cake mix cookies spread too much?
A smaller box of cake mix, too much oil, or a hot baking sheet can all contribute. Check the box weight, measure the oil, and start each batch on a cool sheet.
How can I tell when chocolate cake mix cookies are done?
Look for set edges and tops that no longer look wet. It’s fine if the centers are still soft; they’ll firm up on the baking sheet.
Chocolate Cake Mix Christmas Cookies
Ingredients
Method
- Crack the eggs into the mixing bowl and beat with a fork until no separate streaks of white remain. Set a rack in the middle of the oven, preheat to 350°F (175°C), and line both baking sheets with parchment paper.
- Stir the vegetable oil into the beaten eggs, then add the dry cake mix. Stir and scrape the bottom of the bowl until no dry pockets remain. The dough should be thick and slightly sticky.
- Fold the 1/2 cup (about 100 g) portion of candy-coated chocolates into the dough until evenly distributed. Keep the 1/4 cup (about 50 g) portion for the tops.
- Divide the dough into 24 equal mounds, placing 12 on each prepared sheet and leaving at least 2 inches (5 cm) between them. Press the reserved candies lightly into the tops so they stay in place without flattening the mounds.
- Bake on the middle rack at 350°F (175°C) for 10 to 12 minutes per sheet. Take the cookies out when the edges look set and the tops no longer look wet. The centers should still look soft.
- Leave the cookies on their baking sheets for 5 minutes so they firm up enough to move. Slide a thin spatula underneath each cookie and transfer it to a wire rack. Cool for about 30 minutes, until the bottoms are no longer warm.
