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The Best Crumbl Copycat Chocolate Cookie Recipe Using Box Cake Mix!

The Best Crumbl Copycat Chocolate Cookie Recipe Using Box Cake Mix!

By Mona - Far From The Farm
June 3, 2026
Thick Crumbl-style chocolate cookies made with box cake mix, pantry staples, and an easy bakery cookie shaping trick!
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Makes: 12 ( 10 - 12 cookies)
Approximate cost $4
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Servings: 12 ( 10 - 12 cookies)
Course: Cookies, Dessert, Snack
Cuisine: American
Calories: 274
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 13.25 oz Betty Crocker Triple Chocolate Fudge Cake Mix
  • 3/4 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
Optional Mix-ins
  • 1/4-1/2 cup chocolate chips, chopped nuts, peanut butter chips, white chocolate chips, or other mix-ins

Equipment

  • 2 mixing bowls
  • Measuring jug
  • Measuring cups and spoons
  • Whisk
  • Silicone spatula or spoon
  • Plastic Wrap
  • Cookie sheet
  • Parchment paper
  • Large cookie scoop 2.5 to 3 tbsp size
  • cooling rack
  • Large mug

Method
 

  1. Whisk together the cake mix and flour in a large mixing bowl.
  2. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until a thick dough forms.
  4. Fold in any optional mix-ins.
  5. Cover the dough and refrigerate for at least 1 hour.
  6. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  7. Using a large cookie scoop, portion the dough into balls and place them onto the prepared baking sheet. Do not flatten.
  8. Bake for 10 to 11 minutes.
  9. Immediately after baking, gently press each cookie down using the flat base of a large mug until about 1/4 to 1/2-inch thick.
  10. Place the open end of the mug over each cookie and make small circular motions to create a neat bakery-style shape.
  11. Allow the cookies to cool completely on the baking sheet before serving.

Notes

  • Betty Crocker Triple Chocolate Fudge Cake Mix gives the most consistent results, but other chocolate cake mixes can also be used.
  • Do not flatten the dough before baking. The tall dough balls help create the thick bakery-style texture.
  • The dough should feel thick and slightly oily rather than sticky.
  • Optional mix-ins can be added to customize the cookies.

Storage

  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies in an airtight container for up to 3 months.
  • Cookie dough balls can also be frozen for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes if needed.

 

Freezer Cookie Dough Instructions

After scooping the dough into balls, place them onto a parchment-lined baking sheet and freeze until solid, about 1 to 2 hours.
Transfer the frozen dough balls to a freezer-safe zip-top bag or airtight container.
Freeze for up to 3 months.
Bake directly from frozen at 350°F, adding 1 to 2 extra minutes to the baking time if needed.
Do not flatten the dough before baking. After baking, use the mug shaping method exactly as directed in the recipe.
 

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Nutrition

Calories: 274kcalCarbohydrates: 31gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 27mgSodium: 269mgPotassium: 133mgFiber: 1gSugar: 14gVitamin A: 41IUCalcium: 55mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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