Chocolate Sprinkle Cookies made from cake mix are incredibly simple—only a few ingredients create thick, chewy, fudgy cookies rolled in colorful sprinkles for any celebration.
Chocolate sprinkle cookies are an instant mood booster. They bake up rich and fudgy like a classic chocolate cookie while the bright sprinkles add playful color and texture. These cookies are soft in the center with slightly crisp edges and an intense chocolate flavor. The recipe is quick, uses just a few common ingredients, and yields reliably delicious results—perfect for baking with kids or preparing a batch to share.
These cookies are fast to prepare and bake—soft, slightly crackled on top, and studded with sprinkles. They require minimal hands-on time and consistently turn out thick and chewy when you follow the simple method below.
Ingredients You’ll Need
See the recipe card below for full measurements and the printable version.
- Devil’s Food cake mix (or any chocolate cake mix you prefer)
- Vegetable oil
- Eggs
- Sprinkles for rolling
Chocolate Sprinkle Cookies
Ingredients
- 15.25 oz Devil’s Food cake mix
- 1/3 cup vegetable oil
- 2 eggs
- Sprinkles for rolling
Instructions
- Preheat the oven to 350ºF (175ºC).
- In a bowl, combine the cake mix, vegetable oil, and eggs. Mix until the dough is well blended and thick; it may take a little effort to bring it together.
- Scoop dough (about 2 tablespoons) and roll into balls. Roll each ball in sprinkles, pressing gently so the sprinkles adhere. Place the balls on a lined baking sheet.
- Bake 10–11 minutes, until the edges are just set and the tops have begun to crack but still look slightly soft. Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is an estimate and should be used as an approximation.
How To Make Chocolate Sprinkle Cookies
- Mix. Combine cake mix, oil, and eggs until a thick cookie dough forms.
- Roll. Scoop dough into 2-tablespoon portions, roll into balls, then roll in sprinkles and press gently so they stick.
- Bake. Arrange on a lined baking sheet and bake 10–11 minutes until the edges are set and the tops begin to crack. Cool briefly on the sheet, then transfer to a wire rack to cool completely.
Recipe Tips & Tricks
- Sprinkles. Smaller sprinkles or nonpareils stick more easily than large jimmies. Choose based on how much coverage you want.
- Cake Mix Size. If your cake mix is smaller (around 15 oz), reduce oil to about 1/3 cup to keep the cookies thick. Using 1/2 cup may cause more spreading.
- Mixing. A mixer isn’t necessary—use a spatula or your hands to fully incorporate the mix and achieve a cohesive, thick dough.
Storage
Store cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze cooled cookies in an airtight container for up to 3 months.
More Easy Cookie Recipes
- Homemade Star Crunch Cookies
- Peanut Butter Chocolate Chip Cookies
- Oreo Pudding Cookies
- Bakery Sugar Cookies
- Chocolate M&M Cookies