Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!
Prep Time10 minutesmins
Cook Time12 minutesmins
Chill Time4 hourshrs
Total Time4 hourshrs22 minutesmins
Course: Cookies
Cuisine: American
Keyword: cookies made with Devil's Food cake mix, Devil's Food cake cookies, Devil's Food cake mix cookies, Devil's Food cookies
Servings: 13
Calories: 139kcal
Author: Averie Sunshine
Ingredients
one 15.25-ounce box Devil’s Food cake chocolate cake mix
2large eggs
⅓cupvegetable or canola oil
2teaspoonsvanilla extract
1 ¼cupsM&Msplus more for adding to the tops as desired
Instructions
To a large bowl, add the cake mix, eggs, oil, vanilla, and mix with a handheld electric mixer for about 2 minutes, or until combined. Batter will be very thick.
Add 1 1/4 cups M&Ms and stir in by hand.
Using a 2-tablespoon cookie scoop, form mounds of dough, and place the mounds on large plates lined with plastic wrap. The dough is tacky, sticky, and a little difficult to work with, but do your best to form mounds. Do not crowd them as the mounds will spread. Use additional plates as necessary.
Add a few additional M&Ms to the top of each cookie, cover plates with plastic wrap, and refrigerate for at least 4 hours (overnight is best).
Preheat oven to 350F, line baking sheets with Silpats or spray very well with cooking spray. Place dough mounds on baking sheets, spaced at least 2 inches apart; do not crowd them because even after chilling the dough, it still spreads. I use a half-sheet pan and bake 6 cookies per sheet.
Bake for about 11 to 12 minutes (if your cookies are smaller than mine, reduce baking time) or until cookies are just set; don’t under bake as these are the types of cookies that if they’re too underbaked, you will have a hard time getting them off the baking sheets in one piece. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.