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Chocolate Sprinkle Cookies – chocolate cookies from cake mix are super easy to make! Just 3 ingredients to make these thick, chewy, and fudgy cookies. Coated in fun sprinkles for any occasion.
There’s just something about chocolate cookies covered in sprinkles that feels instantly cheerful. They’re rich and fudgy like a classic chocolate cookie, but the colorful sprinkles add that little extra pop of fun that makes them perfect for any occasion.
These Chocolate Sprinkle Cookies are soft in the center, slightly crisp around the edges, and loaded with chocolate flavor. They’re so easy to make, use only 4 ingredients, and bake up beautifully every single time. Whether you’re baking with kids or making a batch to share, these cookies are guaranteed to disappear fast.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Devils Food Cake Mix – can really use any chocolate cake mix you like
- Vegetable Oil
- Eggs
- Sprinkles
Chocolate Sprinkle Cookies
Ingredients
- 15.25 oz Devil's Food cake mix
- 1/3 cup vegetable oil
- 2 eggs
- sprinkles for rolling
Instructions
- Preheat oven to 350º F.
- In a bowl mix together cake mix, vegetable oil, and eggs until well blended. The dough should be thick, it will take a little work to get it to come together.15.25 oz Devil's Food cake mix, 1/3 cup vegetable oil, 2 eggs
- Scoop balls of dough and roll in sprinkles, using your hands to gently press the sprinkles ito the balls of dough. Place onto a baking sheet. Bake for 10-11 minutes until the edges are just set.sprinkles for rolling
- Bake for 10-11 mninutes until the edges are just set, the cookies have just started to crack and appear dry.
- Remove from oven and allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chocolate Sprinkle Cookies
- Mix. Add the cake mix, oil and eggs to a bowl and mix until well combined and makes a thick cookie dough.
- Roll. Scoop 2 Tablespoons of dough and roll into balls. Roll through the sprinkles, using your hands to gently press the sprinkles into the dough, so it sticks.
- Bake. Place the balls on a lined baking sheet and bake for 10-11 minutes, until they appear dry, the edges are set and the cookies have just started to crack. Remove from the oven and let them cool for a few minutes before removing to a wire rack to cool completely.
Recipe Tips & Tricks
- Sprinkles. The bigger the sprinkles, the harder they are to get to stick to the dough. If you use smaller sprinkles or the little round balls they are much easier to stick. But it really just depends on how many sprinkles you want on your cookies.
- Cake Mix. The boxes of cake mix have shrunk in the last few years. They used to be over 18 ounces, now they are 15 and I have seen a couple that are 13. For the 15.25 ounce cake mix, I reduced the oil from 1/2 to 1/3 cup and the cookies are still thick and chewy and perfect. If you use 1/2 cup that you see on a lot of other recipes, your cookies will likely spread and be much thinner.
- Mixer. You do not need to use a mixer for this recipe, you can just use a bowl and spatula. If you are having trouble getting all of the cake mix incorporated, jump in with your hands. It will get everything incorporated and you will have a thick cookie dough that bakes up perfectly.
Storage
Store your cookies in an airtight container for 3-4 days. You can freeze the cookies as well after they cool. Just store in an airtight container for up to 3 months.
I LOVE this idea! I can’t wait to make these!! My kids would love them!!
I haven’t made cake mix cookies in forever! Clearly a sign that I need to make these!!
You’ll never wrong with chocolate and sprinkles! Love these!