Triple Chocolate Cake Mix Cookies
These triple chocolate cake mix cookies are soft, chewy, and loaded with rich chocolate flavor. Starting with a milk chocolate cake mix base, they’re packed with both semi-sweet and white chocolate chips for layers of sweetness in every bite.
Easy Chocolate Cake Mix Cookies
I love these triple chocolate cake mix cookies because they’re one of the easiest desserts I’ve ever made. Just five simple ingredients and you’re done. They’re packed with chocolate in every bite just like my M&M Cake Mix Cookies. More chocolate is always a good idea in my book.
What I really enjoy is how versatile this recipe is. I usually stick with the milk chocolate cake mix, but when I’m in the mood for something deeper and darker, I’ll swap in a dark chocolate fudge or devil’s food mix. You can also change up the chocolate chips depending on your taste. Either way, they’re best warm, right out of the oven or zapped in the microwave for a few seconds.
If you love easy chocolate cookies, you’ll love my Chocolate Kiss Cookies and Chocolate Bird Nest Cookies!
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
- Prep – Preheat your oven to 350 degree F. Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dough – In a large bowl, combine the milk chocolate cake mix, eggs, and oil. Stir until a thick dough forms and no dry mix remains.
- Add chocolate chips – Fold in half of the semi-sweet chocolate chips and half of the white chocolate chips, reserving the rest for topping.
- Scoop the cookies – Use a cookie scoop or spoon to drop 2-tablespoon sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add extra chips – Gently press a few of the remaining chocolate chips into the tops of each cookie for a bakery-style look.
- Bake – Bake for 8 to 10 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to cook as they cool.
- Cool – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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.
Chocolate chip swaps – Use milk chocolate chips instead of semi-sweet for a sweeter bite, or try mini chocolate chips for more even distribution. For something extra, use caramel chips, peanut butter chips, or butterscotch chips.
Add nuts – Chopped walnuts, pecans, or almonds can add crunch and balance the sweetness.
Stuffed cookies – Place a piece of chocolate or a small scoop of hazelnut spread in the center of each dough ball for a gooey middle.
Holiday twist – Add crushed peppermint during the holidays or colorful M&Ms for seasonal flair.
Tips for success
- Don’t overbake – Take the cookies out when the edges are set but the centers still look slightly soft. They’ll finish setting as they cool.
- Use a cookie scoop – This helps make all the cookies the same size so they bake evenly.
- Reserve some chips – Pressing extra chocolate chips into the tops before baking gives the cookies a polished, bakery-style look.
- Chill the dough (optional) – If the dough feels too sticky or you’re baking in a warm kitchen, chilling it for 15–20 minutes can help it scoop more easily and prevent spreading.
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.
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Triple Chocolate Cookies Recipe
Ingredients
- 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
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.
Such a fun and tasty treat
You had me at Triple Chocolate! So soft and delicious- Recommend
These are so yummy! My kids loved them!! Thank you!