Reese’s Chocolate Cake Mix Cookies
These Reese’s Chocolate Cake Mix Cookies are quick, fudgy cookies made from boxed chocolate cake mix and studded with peanut butter candy for a soft-crisp texture and rich chocolate-peanut butter flavor — a super easy bake when you want something impressive with minimal effort.
They come together in one bowl and are forgiving if you tweak quantities a bit, which makes them perfect for weeknight baking or last-minute treats. A short chill helps control spread, but the recipe is flexible enough to skip that step if you’re in a hurry.
Why This Reese’s Chocolate Cake Mix Cookies Works
1. The chocolate cake mix gives an intense cocoa flavor and keeps the cookies tender without measuring flour or cocoa.
2. Adding peanut butter candies (or chips) delivers the classic Reese’s contrast — salty, nutty pockets in a chocolate blanket.
3. Using oil or melted butter keeps the dough soft and gives a chewy center with a slightly crisp edge.
4. One-bowl assembly and few ingredients make this fast and beginner-friendly.
Ingredients
A quick note: these are the essentials and what each does for the cookie.
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– Chocolate cake mix: The base — choose a devil’s food or dark chocolate mix for deeper flavor; no extra cocoa needed.
– Eggs: Bind the batter and add structure; most recipes use 1–2 depending on how cakey you want them.
– Oil or melted butter: Keeps cookies moist and chewy; oil gives a slightly softer, more tender crumb.
– Vanilla extract: Small amount brightens the chocolate and rounds flavors.
– Reese’s peanut butter cups or chips: Chopped mini cups give gooey pockets; chips hold their shape more.
– Salt (optional): A pinch enhances the chocolate and balances sweetness.
– Coarse sugar or sea salt for topping (optional): Adds sparkle or a salty contrast if you like that finish.
Substitutions and Variations
– Use melted butter instead of oil for a richer, slightly firmer cookie texture.
– Swap chopped mini Reese’s cups for peanut butter chips; whole cups give gooey pockets, chips stay chunkier.
– Use a gluten-free chocolate cake mix for a gluten-free version — texture will be similar but a bit more crumbly.
– For a less sweet cookie, choose a dark chocolate cake mix or reduce candy mix-ins by half.
– Replace one egg with a flax egg (1 tbsp ground flax + 3 tbsp water) for an egg-free option; expect a slightly denser cookie.
How to Make Reese’s Chocolate Cake Mix Cookies
This is a summary — the full recipe card has exact amounts and oven temps.
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. In a bowl, combine the chocolate cake mix, eggs, oil (or melted butter), and vanilla until a soft dough forms.
3. Fold in chopped Reese’s cups or peanut butter chips, leaving some larger pieces for texture.
4. Scoop tablespoon-sized mounds of dough onto the prepared sheet, spacing about 2 inches apart.
5. Gently press the tops to flatten slightly; sprinkle with coarse sugar or a pinch of salt if using.
6. Bake 9–12 minutes, until edges are set but centers still look slightly soft.
7. Let cool on the pan for 5 minutes, then transfer to a rack to finish setting.
Tips for the Best Results
1. Don’t overmix the dough — stop as soon as ingredients are combined to avoid a cakey texture.
2. If cookies spread too much, chill the dough 15–30 minutes before baking to firm it up.
3. Use an ice cream scoop or cookie scoop for even sizes and consistent bake times.
4. Slightly underbake — cookies will continue to set as they cool and stay softer in the center.
5. Line your pan with parchment or a silicone mat to prevent sticking and promote even browning.
Common Mistakes
– Using too much oil or butter: makes cookies flat and greasy — measure carefully and chill dough if needed.
– Overbaking: results in dry, crumbly cookies — pull them when centers still look slightly soft.
– Skipping the mix-ins measurement: too many candies can make dough fall apart; fold them in gently and in moderation.
– Baking on a very hot pan: a preheated pan can cause excessive spread — use a cool sheet for each batch.
– Not cooling on the pan briefly: removing immediately can cause cookies to break — let them set for 5 minutes first.
Storage
Storing: Keep baked cookies in an airtight container at room temperature for up to 3–4 days. Place a sheet of parchment between layers to prevent sticking.
Freezing: Cookie dough balls can be frozen on a tray, then transferred to a bag for up to 3 months; bake from frozen adding a minute or two to bake time. Fully baked cookies freeze well for 2–3 months—thaw at room temperature.
Reheating or serving later: Warm cookies for 8–10 seconds in the microwave to soften centers, or 3–4 minutes in a 300°F oven for a freshly-baked feel.
How to Serve Reese’s Chocolate Cake Mix Cookies
– With a cold glass of milk for a classic pairing.
– Warm with a scoop of vanilla ice cream for an easy dessert.
– Stack in lunchboxes or cookie tins for gifting.
– Serve alongside coffee for a sweet afternoon treat.
More Helpful Notes
– Chopping some candies larger and leaving some as chips gives varied texture in each bite.
– If you prefer a more cakey cookie, add a second egg — it’ll make the interior softer and taller.
– For even baking, rotate the pan halfway through if your oven has hot spots.
– If the dough seems too wet, add a tablespoon of cake mix at a time until it holds shape.
Frequently Asked Questions
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Reese's Chocolate Cake Mix Cookies
Ingredients
Cookie Dough
- 7 tablespoons unsalted butter melted, slightly cooled
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder optional but recommended
- 2 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 box (15.25 oz) dark chocolate fudge cake mix
- 1/4 teaspoon fine sea salt
- 1 1/3 cups Reese’s Minis unwrapped peanut butter cups chopped; reserve a small handful for topping
Instructions
Preparation Steps
- Set a rack in the center of the oven and preheat to 325°F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk the melted butter with the cocoa powder and espresso powder until smooth and glossy. Let sit 2 minutes to slightly cool and bloom the cocoa.
- Whisk in the eggs, egg yolk, vanilla, and sea salt until the mixture is uniform and shiny.
- Switch to a sturdy spatula and add the cake mix in two additions, folding just until no dry streaks remain. The dough will be thick.
- Fold in most of the chopped Reese’s, reserving a small handful for topping. Cover and chill the dough for 10 minutes to firm slightly.
- Scoop heaping 3-tablespoon portions (about 22 cookies total) onto prepared sheets, spacing about 2 inches apart. Gently press each mound to about 3/4 inch thick for even baking.
- Bake one sheet at a time for 12–14 minutes, rotating the pan halfway through. The edges should look set while the centers remain soft and slightly underdone.
- Immediately press a few reserved Reese’s pieces onto the tops. Cool on the pan for 5 minutes, then transfer to a rack to finish cooling. Repeat with remaining dough.
Notes
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