These soft and chewy chocolate cake mix cookies come together fast in the air fryer with just a handful of ingredients. Perfect for Easter or everyday treats, they're easy to mix, quick to cook, and fun to customize with your favorite candies.
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I love having a go-to dessert that feels a little indulgent but doesn't take a ton of effort, and these double chocolate cake mix cookies hit that sweet spot every time. They come together with simple ingredients, and the air fryer makes them incredibly quick, which is perfect when I don't want to turn on the oven. The texture is soft and fudgy with just the right amount of chocolate in every bite.
Sometimes I'll use regular candy-coated chocolates like I use in my small-batch M&M cookies or I'll go for a different flavor like my red velvet cake mix cookies with white chocolate chips. Since they're made in small batches, I don't have to worry about leftovers piling up, and I can switch things up whenever I want. If you're looking for a quick, reliable treat that feels homemade without the hassle, this is one recipe you'll want to try.
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Chocolate cake mix
- Beaten egg
- Neutral-flavored oil like vegetable oil
- Distilled water
- Candy-coated chocolate pieces like mini Easter eggs or M&Ms
Scroll down to the recipe card for quantities used.
Instructions
- Preheat your air fryer to 325°F (163°C) and line the air fryer tray with parchment paper. Plan to cook in batches, about 5 cookies at a time.
- In a large bowl, mix the chocolate cake mix with the oil and beaten egg until combined.
- Stir in the chopped candy-coated chocolates. Add the water gradually, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing.
- Scoop about 1 tablespoon of dough for each cookie and place them evenly spaced on the prepared air fryer tray.
- Carefully place the tray into the air fryer and cook for 8 minutes.
- Once done, remove the tray and immediately press extra candy-coated chocolates onto the tops while the cookies are still warm and soft.
- Let the cookies cool on the tray until set, then transfer to a serving plate.
Tips
Top tip: Keep an eye on your first batch since air fryer models can vary in cooking time and intensity.
- Don't overmix the cookie dough once the egg, oil, and water are added. Mix just until everything is combined to keep the cookies soft and tender.
- Add the water gradually, one tablespoon at a time, so the dough doesn't become too wet.
- Use fresh ingredients (especially the cake mix and egg) for the best flavor and texture.
- If using a jumbo egg, reduce the water to about 2 tablespoons to avoid a runny dough.
- Line your air fryer tray (or basket) with parchment paper to prevent sticking and make cleanup easier. You can also use an air fryer baking sheet or cookie sheet.
- Space the dough portions apart so the cookies have room to spread while cooking.
- Press extra candy-coated chocolates on top right after cooking so they stick while the cookies are still warm.
- Let the cookies cool completely before moving. They'll firm up as they set.
- Cook in batches for even results rather than overcrowding the air fryer.
Variations
Here are some easy ways to switch things up or work with what you have when making this chocolate cake mix cookies recipe:
- Swap the candy pieces: Use M&M-style chocolates, peanut butter candies, or chopped chocolate bars instead of Easter candy.
- Change the cake mix flavor: Try devil's food, milk chocolate, or even fudge cake mix for slightly different chocolate intensity.
- Add chocolate chips: Mix in semi-sweet, dark, or white chocolate chips for easy chocolate chip cookies.
- Make it peanut buttery: Stir in 1-2 tablespoons of peanut butter or add peanut butter chips for a chocolate-peanut combo.
- Use melted butter instead of oil: This gives a slightly richer, more bakery-style flavor.
- Swap water for milk: Using milk instead of water makes the cookies a bit softer and more flavorful.
- Add extracts: A splash of vanilla extract or almond extract can boost the overall flavor.
- Make them festive: Change the candy colors for holidays. Pastels for Easter, red and green for Christmas, or classic colors year-round.
- Go gluten-free: Use a gluten-free chocolate cake mix if needed. Just keep an eye on texture and adjust liquid slightly if necessary.
Storage
These chocolate cookies can be stored in an airtight container at room temperature for up to 3 to 4 days. I like to keep them in a cool, dry spot so they stay soft and don't dry out too quickly. If you want to help maintain that fresh-baked texture, you can add a small piece of bread to the container as it helps keep the cookies nice and soft.
If your kitchen runs warm or you'd like them to last a bit longer, you can store the cookies in the refrigerator for up to one week. Just let them come to room temperature before serving so they soften back up. For longer storage, freeze the cookies in a freezer-safe container or bag for up to 2 to 3 months, then thaw at room temperature when you're ready to enjoy them.
FAQs
This usually happens if too much dry mix is used or the dough is overmixed. Be sure to measure the cake mix correctly and only mix until the ingredients are combined. Adding the liquid gradually also helps keep the dough from getting too dry.
Yes, you can bake them in a conventional oven. Preheat to 350°F and bake for about 8 and 10 minutes, or until the edges are set and the centers still look slightly soft. Keep an eye on them so they don't overbake.
Absolutely. You can swap the chocolate cake mix for other flavors like red velvet, vanilla, or devil's food. Just keep the rest of the ingredients the same and adjust mix-ins to match the flavor you're going for.
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Recipe
Double Chocolate Cake Mix Cookies in Air Fryer
Ingredients
- 1 ½ cups chocolate cake mix
- 1 large egg beaten
- 2 tablespoons oil use neutral flavored
- 3 tablespoons distilled water
- ⅓ cup chopped candy-coated chocolate pieces I used Easter egg. Use M&M style for every day
Topping
- candy-coated chocolate pieces
Instructions
- Preheat Air Fryer to 325°F (163°C). Set at 8 minutes per batch with 5 cookies. Made 3 batches for a total of 15 cookies.
- In a large shallow bowl, combine the chocolate cake mix with the oil and add beaten egg.
- Add chopped candies and water one tablespoon at a time. Mix to combine but do not overmix.
- Spoon 1 tablespoon of the chocolate mixture on a prepared Air Fryer tray lined with parchment paper.
- Slowly insert the Air Fryer tray with the chocolate mixture into the middle cooking chamber, near the rotisserie catch.
- Air fry for 8 minutes and remove the Air Fry tray from the cooking chamber. Immediately add the candy-coated chocolates on top of each chocolate cookie while it's still soft and hot.
- Allow the chocolate cake mix cookies to cool then transfer to a serving plate.
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