Chocolate Fudge Cookies have a cake-like texture and a delicious chocolate taste.
They’re easy to make with a box of chocolate fudge cake mix and a few additional ingredients.
Perfect for the holidays or anytime you crave a sweet treat.
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EDITOR’S NOTE (October 31, 2022): I published this recipe for the first time on December 27, 2020 as Chocolate Fudge Cake Mix Cookies. Today, I added nutrition facts and changed the name to Chocolate Fudge Cookies.
DISCLAIMER (NOT SPONSORED). I have not been paid to endorse any of the pictured products. Delighted to share the ingredients I purchased and used to make this recipe. All comments are my own.
This recipe is a variation of Betty Crocker’s Cake Mix Gooey Butter Cookies.
In my adjusted version, the cookie dough is chilled so it will not spread while baking. Chilled dough is easy to manage. Not sticky at all.
The five ingredients are: one stick unsalted butter, one package cream cheese, one box of super moist chocolate fudge cake mix, and one large egg.
I use pure vanilla extract because it tastes better than imitation in my opinion.
Suggested mix-ins are shown below.
I added crumbled chocolate coated candies and chopped walnuts.
Both mix-ins gave the cookies texture and flavor.
HELPFUL BAKING TIPS
Bake 11 to 15 minutes OR until soft and puffy.
When the cookies are done, they’ll look like they are not done.
The baked cookies firm up slightly while cooling.
Avoid over baking because the cookies will get dry if left too long in the oven.
After removing from oven, quickly place cookies on a cookie rack or large platter to cool.
If left on the cookie sheet, they will continue to cook… and get dry.
Be sure to check out Cream Cheese Cake Mix Cookies.
TIPS FOR BEGINNERS
Read the entire recipe to make sure you have each ingredient.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping & measuring ingredients before you start.
Make notes in your recipe of favorite substitutions, creative twists and mix-ins (candies, pecans, raisins, walnuts, etc.).
Your written notes will be helpful the next time you make these cookies.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Chocolate Fudge Cookies
- 1 package (8 ounces) cream cheese, softened
- 1 cup (1/2 stick) unsalted butter, softened Do not use margarine.
- 1 teaspoon vanilla extract
- 1 egg
- 1 box (15.25 ounces) chocolate fudge cake mix I used a box of "Super Moist Chocolate Fudge" cake mix.
- 1/2 cup chocolate candies, crumbled (optional) I used a small package (1.69 ounces) of M&M's. Use more if desired.
- 1/2 cup fresh walnuts, crumbled (optional)
- Preheat oven to 375 degrees.
- In medium sized bowl, combine softened cream cheese, softened butter, egg, and vanilla extract (if using).
- Using a large spoon or an electric mixer, cream together until smooth.
- Pour in dry cake mix. Use a sturdy spoon to stir together until well combined.
- Cover and refrigerate 30 minutes to 1 hour.
- Shape dough into 1-inch balls or larger if preferred.
- Use an ungreased cookie sheet OR line it with parchment paper.
- Roll each ball in crumbled walnuts or crumbled chocolate candies. Flatten slightly.
- Place 1" apart on the cookie sheet.
- Bake 11 to 15 minutes OR until soft and puffy. Baked cookies will be very tender and look like they're not done. They "slightly" firm up while cooling. Avoid over baking because it makes the cookies dry.
- After removing from oven, quickly place cookies on a cookie rack or large platter to cool. If left on the hot cookie sheet, they will continue to cook... and get dry.
- Makes 20 to 24 cookies depending on size.
- Store cookies in a container with an airtight lid. Keep refrigerated.