Bite into chewy, fruity bliss with our easy-to-bake Cherry Chip Cake Mix Cookies. These fun cookies are bursting with cherry flavor and chocolatey goodness. Perfect for satisfying your sweet tooth in a snap!
This is another favorite recipe of mine that my mother-in-law makes.
Something about the delicious flavor of the cherry cake mix combined with the gooey chocolate chips makes these cookies irresistible!
So whether you’re a seasoned baker looking for a quick and easy treat or a newbie in the kitchen eager to impress, this recipe will have you savoring the taste of warm, freshly baked cookies in no time!
This recipe works because it’s:
- Easy to make. There are only 5 simple steps including preheating your oven!
- Short on ingredients. These cake mix cookies allow you to skip pulling out several baking ingredients like flour, baking soda, and baking powder.
- A great beginner recipe. It’s so simple even kids can help you make them!
RELATED: German Chocolate Cake Mix Cookies
Preheat your oven to 350 degrees.
In a medium mixing bowl, combine 15.25 ounces of cherry chip cake mix with 2 eggs and ½ cup melted butter until smooth.
Gently fold in ¾ cup mini chocolate chips to the batter.
Using a cookie scoop, scoop the batter onto a non-stick cookie sheet.
Bake at 350 degrees for 8-10 minutes.
Let the cookies cool on the baking sheet for a few minutes and then transfer to a cooling rack.
Recipe Tips and Substitutions
Cherry chip cake mix can be hard to find, so I order the boxes online (affiliate link).
Typical cake mix cookie recipes call for vegetable oil, but I chose to use melted butter to give the cookies a fluffier texture. You can use oil though if you prefer!
The chocolate chips can easily be swapped for white chocolate chips for a different flavor!
Consider adding pitted and chopped cherries for an added burst of fresh fruit flavor. You can also use frozen cherries, but make sure to thaw and drain them well to avoid excess moisture in the dough.
You can also add a handful of chopped nuts like pecans or walnuts to the cookie dough.
For thicker and chewier cookies, chill the dough in the refrigerator for at least 30 minutes before scooping and baking. This helps prevent excessive spreading during baking.
The size of cookie scoop you use will determine how many cookies you get from this recipe.
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze the cookie dough or baked cookies for longer storage.
If you need substitutes for any of the ingredients, try these:
Serve These With
Throwing a party? Here are some of our favorite red treats to add to your dessert table:
- Pink Fluff
- Cherry Bars Recipe
- Mini Cherry Cheesecake Bites
- Cherry Chocolate Chip Muffins
- Jam Thumbprint Cookies
- Raspberry Jello Salad
- Christmas Sandwich Cookies
- Raspberry Pretzel Jello Dessert
Yes, you can experiment with various cake mix flavors such as strawberry, vanilla, or chocolate to create different variations of cake mix cookies.
Chilling the cookie dough in the refrigerator for at least 30 minutes before scooping and baking can help prevent excessive spreading.
Additionally, using a silicone baking mat or parchment paper on your baking sheets can also help.
Store your cookies in an airtight container at room temperature for up to a week.
If you want to keep them fresh for a longer period, you can freeze the cookie dough or the baked cookies.
Just ensure they’re well-wrapped or sealed to prevent freezer burn.
Yes, you can prepare the cookie dough ahead of time, shape it into dough balls, and freeze them.
When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Cherry Chip Cake Mix Cookies
- 15.25 ounces cherry chip cake mix
- 2 eggs
- ½ cup melted butter
- ¾ cup mini chocolate chips
- Preheat your oven to 350 degrees.
- Mix the cake mix, eggs, and melted butter together in a medium mixing bowl until combined.
- Gently fold in the mini chocolate chips to the batter.
- Using a cookie scoop, scoop the batter onto a non-stick cookie sheet.
- Bake at 350 degrees for 8-10 minutes. Let the cookies cool on the baking sheet for a few minutes and then transfer to a cooling rack.