Devil’s Food Fudge Cookies (Easiest Recipe)

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Turn a simple box of cake mix into deep, chocolate-rich cookies with this easy Devil’s Food Fudge Cookies recipe. These cookies are a favorite in my kitchen—not just for the silky fudge centers and chewy edges, but because the prep is barely more involved than opening the box. Whether you bake often or only occasionally, this is a treat that fits into even the busiest schedule, with delicious results every time.

The Magic of Cake Mix Cookies

Devil’s Food Cake is known for its velvety cocoa flavor and moist crumb. Using a cake mix as your base lets you skip the measuring and sifting, but still delivers a homemade taste. When you add chocolate chips and walnuts, each cookie becomes a celebration of chocolate—rich, gooey, and packed with layers of deep cocoa.

Cake mix cookies also offer a forgiving texture. They remain soft and chewy days after baking—if they last that long! From start to finish, this recipe takes less than 30 minutes, making it perfect for last-minute gatherings or late-night cravings.

Let’s get into the details so you can whip up a batch of these decadent Devil’s Food Fudge Cookies any time the urge strikes.

Ingredients and Simple Add-ins

Every recipe begins with quality ingredients. Here’s what you’ll need:

Basic Ingredients

• 1 box Devil’s Food Cake Mix (about 15–16 oz)
• 2 large eggs
• 1/3 cup neutral oil (vegetable or canola)
• 1 cup semisweet or dark chocolate chips
• 1/2 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract (for extra depth)

Tips for Best Results

• Use room temperature eggs for even mixing.
• If you love extra chocolate, swap in mini chips for richer pockets in each bite.
• Walnuts add crunch but are optional—pecans or hazelnuts also work.

Step-by-Step Directions

Making these cookies is just mixing, scooping, and baking. Here’s how it comes together:

1. Preheat and Prepare

• Preheat the oven to 350°F (175°C).
• Line baking sheets with parchment paper or a non-stick silicone mat.

2. Mix the Dough

• In a large bowl, combine Devil’s Food cake mix, eggs, oil, and vanilla extract.
• Mix until no streaks of dry cake mix remain. The dough will be thick and glossy.
• Fold in chocolate chips and nuts.

Tip: Avoid over-mixing to keep the cookies soft.

3. Shape the Cookies

• Scoop dough into heaping tablespoons; shape into balls.
• Place on prepared sheets, leaving at least 2 inches of space.

Example: For tall, bakery-style cookies, make the dough balls slightly higher than they are wide.

4. Bake

• Bake for 9–11 minutes, or until the edges are set but the centers look soft.
• The cookies will continue cooking as they cool.

5. Cool

• Allow cookies to rest on the sheet for 3–5 minutes, then transfer to a wire rack.

Troubleshooting and Baking Tips

Getting the perfect chewy fudge cookie is part science, part intuition. Here are a few strategies for success.

Prevent Overbaking

Remove cookies when they look just underdone. Residual heat sets the centers and keeps them moist.

Lining Matters

Use parchment or silicone mats to prevent sticking and spreading. Foil can cause over-browning. Parchment insulates and gives better lift.

Shape with Height

Roll dough balls taller instead of round and flat. Taller cookies bake up thicker with a nice fudgy center.

Don’t Overcrowd

Give cookies space to spread a little. Bake in batches if needed.

Storing Devil’s Food Fudge Cookies

The staying power of these cookies is almost as impressive as their flavor. Here’s how to keep them fresh:

At Room Temperature

• Allow cookies to cool completely.
• Store in an airtight container or zip-top bag.
• For extra softness, place a slice of sandwich bread inside. The cookies draw moisture from the bread, staying tender for up to 6–7 days.

What to Avoid

• Don’t store cookies while warm; condensation makes them mushy.
• The refrigerator dries them out and dulls the fudgy texture. Stick to the counter or a cool pantry.

Freezing and Make-Ahead Options

This recipe is freezer-friendly. If you want to prep in advance or save some for later:

Freezing Baked Cookies

• Cool cookies completely.
• Layer in an airtight container with wax paper between each stack to prevent sticking.
• Store flat in the freezer for up to 3 months.
• Thaw at room temperature for about an hour.

Freezing Raw Dough

• Shape dough into balls and freeze on a tray until solid.
• Transfer to a freezer bag for storage.
• Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Example: If you like freshly baked cookies on demand, keep a bag of dough balls ready to pop in the oven.

Customizing Your Cookies

These versatile cookies invite creativity. Try these swaps:

• Use white chocolate, milk chocolate, or peanut butter chips for a unique flavor.
• Add marshmallow bits or a sprinkle of sea salt.
• Swap nuts for dried cherries or coconut flakes.

Making the recipe your own can turn a straightforward treat into your signature cookie.

Frequently Asked Questions

Can I make these cookies gluten-free?
Yes, substitute a gluten-free devil’s food cake mix. Follow the same instructions. Results may vary depending on the mix, but the taste is usually just as rich.

Can I double the recipe?
Absolutely. Either double each ingredient or use two boxes of cake mix for bigger batches.

Is chilling the dough necessary?
No—thanks to the cake mix base, you can go straight from bowl to oven. If you want extra thickness, a brief 15-minute chill won’t hurt.

What if I want smaller cookies?
Scoop smaller dough balls and trim the baking time by a minute or two.

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Bringing It All Together

Devil’s Food Fudge Cookies offer maximum fudge flavor with minimum fuss. You get the satisfaction of homemade cookies in moments, without the need for creaming butter or measuring cocoa powder. With this method, you’re only 25 minutes away from a batch of chewy, gooey cookies packed with chocolate.

Next time you crave something sweet, or need a crowd-pleaser fast, pull out a box of devil’s food cake mix and bake up these fudge-loaded delights. It’s simple, reliable, and every bite delivers the chocolate fix you’re looking for.