Chocolate Cake Mix Cookies


  • 1/3 cup melted vegan butter
  • 1/4 cup dairy-free milk
  • 2 tsp vanilla extract
  • 1 (15.5 oz) package Minimalist Baker Chocolate Cake
  • 3/4 cup frozen raspberries
  • 3/4 cup dairy-free semi-sweet chocolate
  • 1 healthy pinch sea salt


  1. Preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
  2. To a medium mixing bowl, add melted vegan butter, dairy-free milk, and vanilla extract and whisk well. Next, add Minimalist Baker Chocolate Cake Mix and use a rubber spatula to fully combine. Finally, fold in the frozen raspberries and chocolate chips, being careful not to break up the raspberries too much.
  3. Use a cookie scoop (we like this one) to scoop out 1 ½ Tbsp-sized mounds. Place the cookie dough 2 inches apart on the baking sheets. Repeat until all cookies are scooped out.
  4. Bake for 16-18 minutes until they’ve doubled in size and the edges appear dry. Optionally, sprinkle with sea salt. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or cooled.
  5. Store in an airtight container at room temperature for up to 3-4 days. To freeze the dough, we recommend scooping out the cookies, placing them on the parchment-lined baking sheet, and freezing. Once frozen, you can remove them from the baking sheet and transfer to an airtight container. Bake the cookies straight from frozen — they may need an extra 1-2 minutes in the oven.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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