I love cookies. I think that they are probably my favorite dessert, besides cake. Actually, this recipe is a wonderful combination of both cake and cookies, as the primary ingredient is Devil’s Food Cake mix. Yup, it comes from a cake mix, and it’s delicious. I first had these cookies at a bake sale during the 2000 Presidential Election (remember that one that lasted several months?). The PTA was selling goodies outside the polling place to raise money, and I picked up a few of these. I had finished all 4 by the time I reached my car, and went inside, and said that I’d rather just buy the recipe. Well, for $2, I got this tasty recipe for Reese’s Devil’s Food Cake Cookies. They are similar to another cookie recipe that I have shared, except they are cakier, and even easier to make. If you need a quick recipe to take to a school event, then this recipe is for you! You can make an entire batch in under 90 minutes!
Given that the primary ingredient is cake mix, the cakes are a little thick and chewy. They puff up a bit, and do seem to be a cross between a cake and a cookie. Here’s all you need to make them:
Ingredients
- 2 Boxes of Devil’s Food Cake Mix (with pudding in the mix)
- 2/3 Cup of Melted Unsalted Butter
- 2 Eggs
- 1/4 to 1/3 cup of Water (add only what’s needed).
- 12 oz package of Reese’s Peanut Butter chips
Preheat oven to 350 degrees. Add melted butter and one box of cake mix to your mixer and blend. Then add the eggs and the second box of cake mix. The mixture will be very thick. Slowly add water, until you have added at least 1/4 cup, but no more than 1/3 of a cup. Once the ingredients are well mixed, add the chips to the dough. Make generous, tablespoon-sized scoops to cookie sheet. Bake for 9-10 minutes. Then allow to cool on cookie sheet for at least another five minutes– this allows the cookies to finish baking and firm up.
The recipe makes about 32-36 medium sized cookies. They will be tougher if you allow them to cook longer, so err on the side of under cooking. They taste great warm, and have a great flavor the next day too! They are a hit with both of my boys!
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Oh man, these look amazing! I love how cakey they look, like fluffy. I’m drooling a little!
These cookies sound amazing thank you for sharing.
Thanks so much! They are so yummy!
YUM! These look delicious! I’m going to have to save this recipe for later. They look so simple
I hope you’ll try them out. They are yummy and oh so easy!
Would using milk instead of water work?
There’s one way to find out! I’ve got to make another batch this weekend, so I’ll use a little milk instead. I can’t imagine that it would hurt!
I’m being lazy by asking. 😉 I can’t try for a few weeks until after we move and all that fun stuff. 🙂
Made them tonight with 2% milk, and they tasted much the same. Perhaps a little denser, but not much difference, so I think milk is fine!
That cookie dough looked so yummy that I think I’d like it as well as the cookies! Yum!
The cookie dough is a little rich, but it is very yummy!
These cookies look and sound amazing! I love a recipe I can throw together at the last minute. Thanks for sharing with Creative Spark Link Party.
Glenna @ My Paper Craze
Thanks! I just made another batch tonight, and they are nearly gone! 🙂
I just adore devils food cake so now I am super excited to try these cookie!!!
Please let me know if you give them a try, and tell me how they turned out!
I made these with some pretty mint white chocolate chips that had green and white sprinkles on them. Yummy – and Christmasy! I used the gluten free mix so Jen could take them to school for some of the GF staff members and so we could share them with our GF friend at tomorrow’s Saturnalia party. Great, flexible recipe that gets rave reviews. (I think the GF people are just happy to get cookies!!)