These Devil’s Food Fudge Cookies are the ultimate “secret” cookie recipe! The trick to their soft chewy texture is that they are actually made from a boxed cake mix.
The Duncan Hines cake mix brand gets its name from Duncan Hines himself, a travelling salesman and restaurant critic. He was always seeking out the best restaurants, and in 1952 created his own baking company to compete with them.
These chocolate crinkle cookies make a tasty after-school snack, light dessert, or weekend treat. They’re so simple to whip up and only take 15 minutes from start to finish!
You can easily make these cookies in large batches so you have dessert ready all week long!
All About The Devil’s Food Fudge Cookie Ingredients
The secret ingredient in this cookie recipe is surprisingly a cake mix! Of course, I’m using Duncan Hines Moist Deluxe Devil’s Food Cake Mix, which is found at any grocery store and my favorite cake mix box.
Using cake mix helps give these cookies their irresistible texture. The cake mix contains ingredients like cornstarch and xanthan gum which help make these cookies dense and chewy.
Using cake mix helps cut down the amount of time it takes to measure out all the individual ingredients. It’s also an easy way to include ingredients like xanthan gum, which most people don’t have in their pantry.
These delicious chocolatey bits give any dessert a little hint of sweetness! Chocolate chips brighten up so many foods, from trail mixes to muffins to pancakes.
It might be hard to believe, but chocolate chips are a fairly recent invention! They were created in 1937 by Ruth Wakefield as a replacement for baking chocolate.
History has it that when she ran out of baking chocolate, she replaced it with chopped up semi-sweet chocolate. She added these chopped pieces to her cookies, and chocolate chip cookies were born!
In this recipe, I use semi-sweet chocolate chips. You can use milk chocolate chips for a sweeter cookie, or dark chocolate for something less sweet.
Eggs are an important ingredient in many baked goods. Beaten eggs provide a fluffy texture for everything from cakes to breads.
Eggs also help provide structure to the cookie and add flavor. Large eggs are the most typical size used for baking and are what I used in this recipe.
Nuts help give these cake mix cookies some crunch to contrast with the chewiness. Toasted nuts especially can add a lot of flavor to a recipe.
I use walnuts for this recipe, but feel free to use whatever nuts you prefer. Pecans, almonds, or macadamia nuts—it’s up to you!
Some recipes add the nuts on top, but for this recipe, I’m folding them right into the dough.
Tips and Tricks for Making Devil’s Food Fudge Cookies
- Underbake, rather than overbake these cookies. This will help give your cookies that irresistible chewy texture.
- Use egg yolks instead of egg whites. Yolks will add more fat to the dough and make your cookies softer.
- Leave two inches of space between your cookie dough balls on the baking sheet. Cookies spread as they cook and this will ensure that they don’t all stick together.
Devil's Food Fudge Cookies Recipe
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield36 cookies
- Preheat the Oven
Heat the oven to 350°F.
- Combine Cake Mix, Oil and Eggs
Add eggs, canola oil and Devil’s Food cake mix to the mixing bowl. Mix with a paddle attachment until the ingredients are well combined.
Do not over-mix the dough, as this will develop gluten and result in dense cookies.
- Add Chocolate Chips and Nuts
Remove the mixing bowl from the stand mixer. Add the chopped walnuts and chocolate chips, and use a spatula to stir them into the dough.
- Shape Dough
Line three baking sheets with parchment paper. Or grease baking sheets. Each sheet should hold 12 cookies.
Use an ice cream scoop to scoop balls of cookie dough onto the lined baking sheets. Leave two inches of space between each cookie.
- Bake and Cool
Bake the cookies for 10 minutes. Keep your eye on them so they don’t over-bake.
Let the cookies cool for a few minutes on cooling racks, then enjoy!
More Cookies Recipes For You to Try
How to Store, Freeze and Reheat Devil’s Food Fudge Cookies
Like most moist cookies, these Devil’s Food Fudge Cookies are best enjoyed the same day they’re made. But, you can keep them on the counter in an airtight container for up to two weeks to enjoy.
To enjoy these soft chewy cookies again, just warm them in the oven for three minutes. You can also microwave these cookies for 10 seconds to make them soft.
Frozen cookie dough should only be kept for a maximum of two months in the freezer. The freezer can change the texture of cookie dough over time, so the sooner you use it the better.
- 5.1g Fat
- 8.1g Carbs