Cake Mix Cookies 3 Ingredient Chocolate Chip

So you’re craving something warm, gooey, and utterly delicious but the thought of a twenty-ingredient list makes you want to curl up in a ball and cry? My friend, I feel you. And guess what? I’ve got the ultimate cheat code for you: 3-Ingredient Cake Mix Chocolate Chip Cookies. Yeah, you read that right. Three. Ingredients. You’re welcome. 😉

Why This Recipe is Awesome

Okay, let’s be real. In the grand scheme of things, some recipes are for impressing your in-laws, and some are for impressing your couch (and your stomach). This one falls firmly into the latter category. It’s so ridiculously simple, it’s practically magic. We’re talking minimal effort, maximum deliciousness. Think soft, chewy cookies that taste like you spent hours slaving away, but in reality, you probably just scrolled through TikTok while they baked. It’s idiot-proof, even I didn’t mess it up, and trust me, my kitchen has seen some things.

Ingredients You’ll Need

Get ready for the shortest grocery list of your life. Seriously, you probably already have these lurking in your pantry.

• 1 box (15.25 oz) Chocolate Cake Mix: Any brand works! Just grab your favorite chocolatey goodness.
• ½ cup Vegetable Oil: Or any neutral oil you have. Some folks use melted butter, but oil makes them super soft and fudgy.
• 2 Large Eggs: Straight from the fridge is fine; no need for fancy room-temp eggs here.
• 1 cup Chocolate Chips (optional, but let’s be honest, not really): We’re making chocolate chip cookies, after all! Milk, semi-sweet, dark—your call.

Step-by-Step Instructions

Alright, apron on (or not, I won’t judge), let’s get baking! This is going to be quicker than deciding what to watch on Netflix.

1. Preheat & Prep: First things first, get that oven nice and toasty at 350°F (175°C). Line a baking sheet with parchment paper. This isn’t just for easy cleanup (though it totally is), it also helps prevent sticking and promotes even baking. Don’t skip this, future you will thank you!
2. Mix ‘Em Up: In a large bowl, dump in your entire box of cake mix. Crack in the two eggs and pour in the ½ cup of oil. Now, get a spoon or spatula and mix everything together. Keep going until it forms a thick, sticky dough. Don’t overmix; just combine until there are no dry streaks of cake mix left.
3. Chip It In: Fold in those glorious chocolate chips. If your dough is super sticky (which it probably will be), a rubber spatula works wonders here. Just make sure they’re evenly distributed so every bite is a chocolatey dream.
4. Scoop & Space: Using a small cookie scoop (or just two spoons), drop rounded spoonfuls of dough onto your prepared baking sheet. Leave a little space between each cookie because they will spread a bit.
5. Bake ‘Em Good: Pop that tray into your preheated oven and bake for about 8-10 minutes. You’re looking for edges that are just set, and the centers might still look a little soft. That’s good! They’ll firm up as they cool.
6. Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (if you can wait that long, you’re a stronger person than I am).

Common Mistakes to Avoid

Even the simplest recipes have traps for the unwary! Here’s how not to mess up your cookie masterpiece:

• Overmixing the Dough: Once the ingredients are combined, stop. Overmixing develops gluten too much, which can lead to tougher, less chewy cookies. We want soft and tender, remember?
• Skipping Parchment Paper: Rookie mistake! Without it, your cookies are more likely to stick, spread unevenly, and just generally cause a headache. Plus, cleanup is a nightmare.
• Overbaking: This is probably the biggest culprit for dry, hard cookies. Remember, they’ll continue to cook a little on the hot baking sheet. When the edges are set and the centers look slightly underdone, pull them out! Trust the process.
• Not Preheating the Oven: Baking in a cold oven means uneven baking and weird textures. Give your oven time to get to temp, please and thank you.

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? Here are a few ways to switch things up:

• Cake Mix Flavor Swap: Don’t limit yourself to chocolate! Yellow cake mix with M&Ms, red velvet with white chocolate chips, spice cake with cream cheese frosting dollops… the world is your oyster!
• Butter vs. Oil: You can definitely use ½ cup of melted unsalted butter instead of oil. It gives a slightly different flavor profile – a bit richer, maybe a little chewier. Oil tends to make them softer and more cake-like. Try both and see which one you prefer, IMO.
• Add-ins Galore: Beyond chocolate chips, think nuts, sprinkles, toffee bits, shredded coconut, dried cranberries, or even a swirl of peanut butter before baking. Get creative!
• Gluten-Free: Many brands now make gluten-free cake mixes. Just swap it in, and you’re good to go!

FAQ (Frequently Asked Questions)

• Can I use margarine instead of oil? Well, technically yes, but why hurt your soul like that? Margarine can work, but for the best texture and flavor, oil or butter is usually the way to go.
• My cookies spread too much! What happened? Could be a few things: your oven temperature might be off (get an oven thermometer!), your dough was too warm, or you added too much oil/fat. Chilling the dough for 15-20 minutes before baking can help prevent excessive spreading.
• How long do these cookies last? If they even make it that long, they’re best enjoyed within 3-4 days when stored in an airtight container at room temperature.
• Can I freeze the cookie dough? Absolutely! Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, just place them on a sheet and add a minute or two to the baking time. Handy, right?
• What if I only have a smaller/larger cake mix box? Adjust accordingly! A standard box is usually 15.25 oz. If yours is significantly different, you might need to slightly adjust the egg/oil ratio to get the right dough consistency. Err on the side of slightly less liquid if unsure, you can always add a tiny bit more.
• Can I make these without chocolate chips? Sure, if you’re into that. They’ll just be “3-Ingredient Chocolate Cookies.” Still delicious, but a different vibe.

Final Thoughts

So there you have it, your secret weapon for quick, easy, and undeniably delicious cookies. No fancy techniques, no obscure ingredients, just pure, unadulterated cookie joy. These are perfect for a last-minute craving, a potluck contribution that looks way more effortful than it was, or just a Tuesday afternoon pick-me-up. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!