Chocolate cake mix cookies are perfectly sweet with an extra crunch from rice cereal. Make this recipe today with 5 simple ingredients!
These cake batter cookies give you all the flavor of the cake, but without the extra measuring and mixing.
Just combine your favorite boxed mix with a few pantry staples and add a quick icing drizzle to the tops!
Speaking of sweet treats, do you love those warm Doubletree Cookies when you check into their hotels? Well, now you can make them right at home with their official recipe!
My Chewy Cranberry White Chocolate Cookies are inspired by those delicious cranberry bliss bars from the famous coffeehouse chain.
They’re bursting with flavor and go from prep to plate in just 30 minutes.
For a lighter option, Lemon Almond Crinkle Cookies offer just the right amount of citrusy zing without being overwhelming. Plus, you probably already have everything you need to make them!
How To Make Chocolate Cake Mix Cookies
This cake mix cookie recipe comes together quickly and easily, making it a great choice for cookie swaps!
Just combine the ingredients in a bowl, scoop onto cookie sheets, and roll into evenly sized balls.
Use a fork to press down on the dough, making a criss-cross pattern like you would with peanut butter cookies.
Once they are baked and cooled, add some drizzle or dip half of the cookie for a fancy touch!
Helpful Tips and Tricks
- Save some time. Cookie scoops let you divide out your treats in a flash and guarantee a uniform size. Plus, no messy fingers or struggling to get the batter off of a spoon!
- Use wax paper. After drizzling or dipping your cake batter cookies, lay them on sheets of wax paper. Once they are set, you’ll be able to peel them right off.
- Need a large batch? You can easily double the recipe, but if you need more I would suggest making one full set before starting another separately. Too much dough in your mixer means ingredients won’t be fully incorporated and the cookies won’t bake properly.
- Tip for easy drizzling: Transfer the melted almond bark to a piping bag to avoid a mess. Or, make your own by snipping off the corner of a zippered bag once it’s filled.
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FAQ – Common Recipe Questions
Storage and freezing
Keep your cookies in a sealed container so they stay soft and moist. Use within a week for best results, if they even last that long!
You should be able to freeze them in storage bags, just keep in mind that the rice cereal may become soft once thawed. Use wax paper between each layer so they don’t stick together.
What is almond bark? Can I use something else?
It’s a flavored candy coating that melts easily and sets up firm. Despite the name, it doesn’t contain any nuts so it’s allergy-friendly too.
Find it with the baking supplies near the chocolate chips. It comes shaped like a bar that’s divided into individual rectangle pieces.
Or if you can’t find it, you can use vanilla candy melts or white chocolate chips instead.
Can I make this cake mix cookie recipe gluten free?
Unfortunately, no. All German chocolate boxed mixes contain wheat, and there isn’t an easy substitute for the batter since the chocolate flavor is much milder.
You can certainly try the recipe with your favorite gluten free cake mix, but it won’t taste quite the same.
With love from our simple kitchen to yours.
Crispy Chocolate Cake Mix Cookies
- 15.25 ounce German Chocolate Cake Mix, 1 box
- 1 large egg
- 1/2 cup stick unsalted butter, melted
- 1 cup crispy rice cereal
- 6 ounces vanilla almond bark
- Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silpat mat.
- In a large bowl, using a hand or stand mixer, mix together the cake mix, egg, and butter. Fold in the rice cereal with a spatula until blended.
- Using a large cookie scoop, shape dough into 1 1/2 – 2 inch balls. If you don't have a cookie scoop a tablespoon is comparable in size. Place onto lightly greased cookie sheet.
- Using a fork, flatten the cookies in a criss-cross pattern.
- Bake for 10-12 minutes; until the top no longer looks wet.
- Cool on cooling rack.
- Prepare the drizzle.
- In a microwaveable bowl, cook the vanilla almond bark for 30 seconds. Stir and continue cooking for 15-second intervals; stirring between each time and until the bark is melted. Be careful to not overcook the bark as it will start to seize on you.
- Once the bark is melted prepare the cookies for drizzle by laying them out on a sheet of wax paper. Using a fork, drizzle the bark all over your cookies. If you don't want to drizzle, dipping the cookies into the bark will work as well. Place the cookies back onto the wax paper and allow the bark to harden.
- Store in an airtight container.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2021
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