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Duncan Hines Devil's Food Fudge Cookies Recipe In 20 Minutes
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Duncan Hines Devil's Food Fudge Cookies Recipe In 20 Minutes

You have to try our lusciously sweet and chewy Duncan Hines devil's food fudge cookies recipe. It's hard to believe they take 20 minutes to make! This recipe, like virtually all of our others, is incredibly versatile and flexible. This means you can customize it to your liking without having a cheffing degree! They are easy, packed with flavor and texture, and most importantly, won't take up an entire day to make!
Prep Time10 mins
Baking Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: duncan hines devil's food fudge cookies recipe, Is devil's food cake mix the same as chocolate cake mix?, Is there a difference between chocolate cake and devil's food cake?, What makes a cake Devil's food?, Why do they call it devil's food?
Servings: 36 cookies
Author: Cakedecorist

Equipment

  • Cookie sheet or baking tray
  • Non-stick baking paper or silicone mat
  • Measuring cups and spoons
  • Mixing bowls
  • Scale, optional
  • Cooling Rack

Ingredients
  

Instructions

  • Prepare your equipment and ingredients
    To start, preheat your oven to 360ºF (180ºC). Then, line a cookie sheet (or any flat baking tray) with non-stick baking paper. You can also use a silicone mat if you'd like. Just don't use cooking spray only.
    Then, weigh out all of your ingredients and prepare them if need be.
  • Make the cookie dough
    First, add the food cake mix into a large mixing bowl. Then, make a small well in the center. Add the eggs, canola oil, and vanilla extract inside.
    Using a whisk, combine the ingredients together very well. Keep mixing until you have a uniform batter. Just before the batter comes together completely, you can add in your chocolate chips and almond pieces.
    If you are using any other add-in, you can also incorporate it into the dough at this point.
    1 package (15.23-ounce box) Duncan Hines Moist Deluxe Devil's Food Cake Mix, 2 large eggs, room temperature, 1/2 cup canola oil, 2 teaspoons vanilla extract, 1/2 cup chocolate chips, 1/2 cup chopped almonds (optional)
  • Shape the cookies
    Divide the cookie dough into roughly 36 balls. You can use a scale to accurately measure them out. Or, you can make roughly 1 1/4-inch dough balls.
    As you finish rolling one, place it onto your lined baking sheet. Space them about 2-inches apart from each other. This will help prevent them from merging in the oven.
  • Step 4: Bake your cookies
    Finally, bake the cookies for roughly 10-12 minutes in your preheated oven. Do not overbake them. Your cookies will still look very moist and won't be hard after this time. That's exactly what you want!
    Once baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes.
    Then, transfer the cookies to a cooling rack. Leave them at room temperature to cool completely.

Notes

If you make smaller cookies, they can bake for slightly less time. The exact time is difficult to say because the size will affect that directly. But, we'd say for a 3/4-inch cookie ball, you can bake for 8-10 minutes. And naturally, for larger cookies, you will need to increase the baking time as well.
We always recommend testing 3 cookies before baking an entire tray. This will help ensure that they will bake correctly and prevent any baking blunders. If you, as an example, overmixed the dough, then the cookies will spread a ton. There are ways to salvage
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