Chocolate Chewies

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 34 1x
  • Category: Dessert
  • Cuisine: American

Fast track your cookie baking with this chocolate chewie cookie made from (shh!!!!) Betty Crocker’s Super Moist Devil’s Food Cake Mix. Use this easy recipe as a guide to make any flavor cake mix cookie you like: Strawberry, Lemon, Cinnamon Swirl, Red Velvet.


  • 1 (18 1/4 ounce) boxes Devil’s food cake mix (like Betty Crocker Super Moist)
  • 1/2 cup vegetable or coconut oil (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup or more of confectioners’ or granulated sugar, for rolling


  1. Preheat oven to 350 F°. Adjust your oven racks for 2 rows of cookies. Coat 2 baking sheets with baking spray and line with parchment paper or foil.
  2. In a large bowl, mix together eggs, then add in oil and vanilla until well blended. Add in the dry cake mix and stir just until a stiff dough forms.
  3. Use a small ice cream scoop or tablespoon to form 1 1/2 inch balls, set balls on one cookie sheet, cover and refrigerate until very cold, about 30 minutes – 1 hour. Roll each cold cookie ball two times in a bowl of confectioners’ sugar, then shake off excess. Place cookies 2 inches apart on two lined baking sheets. (Recipe makes between 30-34 cookies.)
  4. Bake for 8-10 minutes or until center is JUST SET.
  5. Remove from pans after a minute or so and cool on wire racks.
  6. Store cooled cookies covered at room temperature for up to three days.
  7. See blog post for more tips and variations.


Adapted from Chocolate Crinkle Cookies by Karen