Devil’s Food Cookies

These 5-ingredient Devil’s Food Cookies are the fluffiest and fudgiest cookies that combine devil’s food cake mix, oil, vanilla, eggs, and sugar for the easiest cookies ever. They’re soft and chewy and full of chocolate flavor.

When I first stumbled across recipes that use cake mix as the main ingredient I was skeptical, but after preparing decadent desserts like this Apple Dump Cake or using boxed brownie mix to make these Brownie Cookies I was won over.

Not only does using boxed cake mix make the most fluffy and delicious cookies, but it also makes them super easy to prepare. I’m someone who prefers to bake from scratch, but sometimes when recipes turn out this delicious I’m all for the shortcut.

Why You’ll Love This Recipe

• One of the easiest cookie recipes ever – There are only 5 ingredients in this cookie recipe and you just place them all into the bowl and mix them together before rolling them into balls. Bake them and that’s it. This recipe is that easy!
• Soft – Devil’s food cake mix cookies are pillowy soft and with the sugary coating on the outside you get a little crunch too.
• Can be made quick – If you need to pull a dessert together quickly or are short on time these cookies can be made in minutes. It takes 5 minutes to make the dough and no more than 11 to bake it. It’s optional to chill the dough before baking, but that only adds an additional 10 to 20 minutes.

Ingredients Needed

Ingredient Notes

• Devil’s Food Cake Mix – I just use the Pillsbury Devil’s Food Cake Mix when making these cookies or whatever version is available.
• Oil – Canola, sunflower, or mild-flavored olive oil works better than vegetable oil.
• Vanilla Extract – Mixing in some vanilla helps to enhance all the flavors. If you’re making these cookies for the holidays then try some almond extract instead.

How to Make Devil’s Food Cake Mix Cookies

1. Prepare the dough. In a large mixing bowl beat the cake mix, oil, vanilla, eggs, and 1/4 cup of the sugar together until fully incorporated and it forms a sticky dough.
2. Let the dough chill. Cover the bowl and refrigerate for 15 to 30 minutes to let the dough firm up a bit. This makes it easier to roll it into balls.

3. Scoop and roll the dough. Use a cookie scoop to get about 2 tablespoons of dough and then roll it into a ball using your hands. Lightly dredge each ball into the sugar to coat the outside.
4. Arrange the cookie dough balls. Arrange the cookie dough balls about 2 inches apart on a parchment-lined cookie sheet. Heat the oven to 350º F.

5. Bake the cookies. Bake for 9 to 11 minutes, until the cookies have set (mine are usually perfect at exactly 11 minutes). Let them cool for 1 minute before removing them to a rack to finish cooling.

You’ll be tempted to grab a cookie the minute they come out of the oven, but because they’re so soft you’ll need to let them cool for at leave 1 minute. They’ll fall apart otherwise. As they cool they firm up just a bit.

Storage and or Freezing Information

• Storage Information: place the cookies in an ait-tight container or in a zip-top bag and remove as much air as possible. They will last for 7 to 10 days before drying out.
• Freezing Instructions: you can freeze both the cookie dough and the cookies. To freeze the dough, place it into a freezer-safe zip-top bag and store it in the freezer for up to 3 months. To freeze the cookies, allow them to cool completely before placing them in a single layer on a baking sheet and flash-freeze them for about 20 minutes. Then place the cookies in a freezer-safe bag and store them for up to 3 months in the freezer.

Recipe Notes and Tips

• To make these into chocolate chip cookies add 3/4 cup of chocolate chips to the batter before chilling it.
• Use a mild flavored oil. Use an oil such as canola, sunflower, or mild-flavored olive oil instead of vegetable oil.
• Don’t bake the cookies for longer than 9 to 11 minutes. The minute the center looks set and begins to crack they’re ready. Cooking them any longer will result in dry cookies.
• Mix in your favorite add-ins. As with any cookie, you can mix in all your favorite cookie add-ins such as chopped pecans or other nuts, shredded coconut, white chocolate chips, or even dried fruits such as cranberries or raisins.

FAQS

Related Recipes

Soft Pumpkin Cookies

Ultimate Whole Wheat Chocolate Chip Cookies (with Coconut Oil)

Chocolate Chip Banana Cookies

If you enjoyed these Devil’s Food Cookies, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars.

Devil’s Food Cookies

These 5-ingredient Devil's Food Cookies are the fluffiest and fudgiest cookies that combine devil's food cake mix, oil, vanilla, eggs, and sugar for the easiest cookies ever. They're soft and chewy and full of chocolate flavor.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 11 minutes minutes

Chill Time: 15 minutes minutes

Total Time: 36 minutes minutes

Servings: 20 coookies

Calories: 120kcal

Author: Aimee Mars

Equipment

• ▢
  Rimmed Baking Sheet
• ▢
  Cookie Scoop

Ingredients

• ▢ 1 box Devil's Food Cake Mix
• ▢ 1/3 cup Oil
• ▢ 2 teaspoons Vanilla Extract
• ▢ 2 large Eggs
• ▢ 1/2 cup Sugar divided

Instructions

• Preheat the oven to 350º F.
• In a large mixing bowl beat the cake mix, oil, vanilla, eggs, and 1/4 cup of the sugar together until fully incorporated and a dough is formed.
• Cover the bowl and refrigerate for 15 to 30 minutes to let it firm (this makes it easier to roll into balls, but isn't a necessary step).
• Using a cookie scoop, scoop out about 2 tablespoons of dough and roll it into a ball using your hands. Place the remaining sugar into a small bowl and dip the rolled cookies into the sugar.
• Arrange them about 2 inches apart on an ungreased cookie sheet.
• Bake for 9 to 11 minutes, until the cookies have set in the center. Allow them to cool for 1 minute on the cookie sheet before moving them to a wire rack to finish cooling.

Notes

• To make these into chocolate chip cookies add 3/4 cup of chocolate chips to the batter before chilling it.
• Use a mild flavored oil. Use an oil such as canola, sunflower, or mild-flavored olive oil instead of vegetable oil.
• Don’t bake the cookies for longer than 9 to 11 minutes. The minute the center looks set and begins to crack they’re ready. Cooking them any longer will result in dry cookies.
• Mix in your favorite add-ins. As with any cookie, you can mix in all your favorite cookie add-ins such as chopped pecans or other nuts, shredded coconut, white chocolate chips, or even dried fruits such as cranberries or raisins.

 

Storage and or Freezing Information

• Storage Information: place the cookies in an ait-tight container or in a zip-top bag and remove as much air as possible. They will last for 7 to 10 days before drying out.
• Freezing Instructions: you can freeze both the cookie dough and the cookies. To freeze the dough, place it into a freezer-safe zip-top bag and store it in the freezer for up to 3 months. To freeze the cookies, allow them to cool completely before placing them in a single layer on a baking sheet and flash-freeze them for about 20 minutes. Then place the cookies in a freezer-safe bag and store them for up to 3 months in the freezer.

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 185mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 28IU | Calcium: 35mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!