Triple Chocolate Cake Mix Cookies

Get ready to embark on a chocolate lover’s dream with these irresistible Triple Chocolate Cake Mix Cookies! Made with a luscious milk chocolate cake mix and generously studded with semi-sweet and white chocolate chips, these cookies are a triple threat of pure cocoa bliss that will satisfy your sweet cravings in every bite.

One of the reasons we adore cake mix cookies is just how effortless they are to whip up. With a cake mix as your base, you bypass the need for measuring flour, sugar, and leavening agents, making the process a breeze. Plus, the result is always a soft, chewy cookie that’s brimming with flavor. These Triple Chocolate Cake Mix Cookies take that simplicity to a whole new level, infusing each bite with the decadent richness of three different chocolates. Whether you’re a seasoned baker or a newbie in the kitchen, these cookies are a guaranteed crowd-pleaser that will leave everyone wanting seconds.

Ingredients for Triple Chocolate Cake Mix Cookies

• Boxed milk chocolate cake mix – Creates the body of the cookie. I used Betty Crocker.
• Canola oil – To create the cookie dough and give it moisture.
• Eggs – To bind the cookie dough and give it structure.
• Semi-sweet chocolate chips – One of the three chocolates that make the cookies ‘triple chocolate’.
• White chocolate chips – Another of the three chocolates that make the cookies ‘triple chocolate’.

Making the Triple Chocolate Cake Mix Cookies

1. Preheat the oven to 350 degrees F. Line three cookie sheets with parchment paper.
2. Mix the cake mix, eggs, and oil in a large bowl until thoroughly combined.
3. Stir in ½ cup each of semi-sweet and white chocolate chips.
4. Scoop dough balls onto the prepared cookie sheets using a medium cookie scoop. Leave at least 2 inches between each cookie.
5. Press the remaining chocolate chips onto the top of the dough balls.
6. Bake for 8-10 minutes or until the edges of the cookies have set.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Variations and substitutions

Change the chocolate – Any chocolate cake mix can be used in the cookies. I recommend using milk chocolate chips instead of semi-sweet if you use a darker-flavored chocolate cake to keep three distinct chocolate flavors.

Change the cookie size – The recipe yields around (22) 2 ½ inch cookies. You can make larger cookies using a large cookie scoop if you prefer. Larger cookies will bake between 9 and 12 minutes.

Add nuts – Instead of making triple chocolate cookies, make chocolate nut cookies. Replace one of the chocolate chips with your favorite nut. Pecan, walnuts, or almonds would all be great.

Caramel indulgence – Insert small caramel pieces or caramel-filled chocolate chips for a gooey caramel surprise in the center.

Spice it up – Add a pinch of cinnamon or a dash of chili powder to the cake mix for a spicy chocolate kick.

Tips for success

• Don’t over-mix – Mix the cookie dough until just combined. Over-mixing can lead to tough cookies. A few lumps are okay; they will typically bake out.
• Properly space the cookies – Leave enough space between the cookie dough balls on the baking sheet to allow for spreading. For these cookies, 2 inches apart works well.
• Keep an eye on baking time – Since ovens can vary, start checking your cookies a minute or two before the recommended baking time. The edges should be set, and the centers slightly soft but not raw.
• Cool on a rack – After removing cookies from the oven, let them sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. This prevents them from overcooking on the hot sheet.

Storage

Store in an airtight container at room temperature for up to five days.

The cookies can be frozen for up to three months. Thaw the cookies at room temperature before enjoying them. Allow the cookies to cool completely before transferring them to an airtight container or freezer bag. I recommend adding a layer of parchment paper between layers if stacking the cookies.

Triple Chocolate Cake Mix Cookies FAQs

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Triple Chocolate Cake Mix Cookies

Author: Mandy

Triple Chocolate Cake Mix Cookies: A delightful blend of milk chocolate cake mix, semi-sweet, and white chocolate chips, creating soft, chewy, and intensely chocolaty cookies. Quick, easy, and utterly irresistible!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Dessert

Cuisine American

Servings 22 Cookies

Calories 202 kcal

Ingredients

  

1x2x3x

• 1 (15.25 ounce) box of milk chocolate cake mix
• 2 large eggs
• ½ cup canola or vegetable oil
• ¾ cup semi-sweet chocolate chips divided
• ¾ cup white chocolate chips divided

Instructions

 

• Preheat the oven to 350 degrees F. Line three cookie sheets with parchment paper.
• Mix the cake mix, eggs, and oil in a large bowl until thoroughly combined.
• Stir in ½ cup each of semi-sweet and white chocolate chips.
• Scoop dough balls onto the prepared cookie sheets using a medium cookie scoop. Leave at least 2 inches between each cookie.
• Press the remaining chocolate chips onto the top of the dough balls.
• Bake for 8-10 minutes or until the edges of the cookies have set.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

• Store in an airtight container at room temperature for up to five days.
• The cookies can be frozen for up to three months. Thaw the cookies at room temperature before enjoying them.

Nutrition

Calories: 202kcalCarbohydrates: 21gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 17mgSodium: 174mgPotassium: 123mgFiber: 1gSugar: 13gVitamin A: 27IUVitamin C: 0.03mgCalcium: 48mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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