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These chocolate cake mix cookies are wonderfully soft, chewy, and intensely chocolatey—yet they come together in minutes. Using a boxed cake mix keeps things simple, while oats and toffee chips add extra texture and flavor.
They’re perfect for last-minute baking, potlucks, or anytime you need a quick chocolate fix. No fuss, no chilling—just mix, scoop, and bake.
What You’ll Like About This Dish
Quick and easy. Cake mix shortcuts make these cookies incredibly fast.
Great texture. Oats, toffee chips, and nuts (optional) add crunch and chew.
Customizable. Swap mix-ins for endless variations.
Perfect for sharing. Makes a big batch for parties or gifting.
Ingredient Notes
- Chocolate fudge cake mix: The base of the cookies—no need for additional flour.
- Quick oats: Add chewiness and structure to the soft dough.
- Vegetable oil: Keeps the cookies tender and moist.
- Eggs: Bind the dough and help with structure.
- Toffee chips: Add caramel flavor and texture.
- Walnuts or pecans: Optional but add great crunch and contrast.
Steps to Make Chocolate Cake Mix Cookies
- Preheat the oven and lightly grease the baking sheet.
- Mix the cake mix, oats, oil, and eggs until blended.
- Fold in the toffee chips and nuts.
- Scoop the dough onto the baking sheet, leaving space between cookies.
- Bake until set and lightly golden around the edges.
- Cool briefly on the pan, then transfer to a rack to finish cooling.
Tips
- Use quick oats (not old-fashioned oats) for the right texture.
- Don’t overmix the dough—just enough to combine.
- Chill briefly if the dough feels too soft to scoop.
- Switch up the chips—peanut butter, white chocolate, or mint chips all work well.
Recipe Variations
- Double chocolate version. Add 1/2 cup chocolate chips for richer flavor.
- Mint chocolate. Stir in mint chips or chopped Andes mints.
- Cherry-chocolate. Add dried cherries and pecans.
- Espresso twist. Mix in 1 teaspoon instant espresso powder.
- Rocky road. Fold in mini marshmallows and chopped nuts.
Serving Suggestions
- Serve with a cold glass of milk or coffee.
- Pair with ice cream for cookie ice cream sandwiches.
- Add them to holiday cookie trays.
- Choose them for bake sales or potlucks.
How to Store
Room temperature: Store in an airtight container for up to 5 days.
Freeze: Place in freezer-safe bags and freeze for up to 3 months.
Thaw: Bring to room temperature or warm briefly in the microwave.
Chocolate Toffee Cake Mix Cookies
Ingredients
- 1 15.25-ounce box chocolate fudge cake mix
- ½ cup quick oats
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup toffee chips
- ¾ cup chopped walnuts or pecans (optional)
Recommended Equipment
Instructions
- Heat oven to 350°F. Line baking sheets with parchment paper.
- In a mixing bowl with an electric mixer, combine the cake mix with the oats, oil, and eggs; beat on low speed just until moistened. Beat briefly on high speed to blend thoroughly.1 15.25-ounce box chocolate fudge cake mix | 1/2 cup quick oats | 1/2 cup vegetable oil | 2 large eggs
- Fold in the toffee chips and chopped nuts, if using.3/4 cup toffee chips | 3/4 cup chopped walnuts or pecans (optional)
- Drop by teaspoonfuls or with a small cookie scoop onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10 to 12 minutes.
- Let the cookies cool in the pan for a few minutes until they firm up. With a spatula, carefully remove them to a rack to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
