Infuse dreamy peanut butter chips into a decadent chocolate cookie with this 4 ingredient Reese’s Triple Chocolate Fudge Cake Mix Cookies Recipe! You won’t believe how fast they’ll disappear!
Indulge your Reese’s cravings even more when you also bake up a batch of these irresistible Reese’s Pieces Chocolate Cookies!
Reese’s Triple Chocolate Fudge Cake Mix Cookies
There’s nothing sweeter than the blissful match of Peanut Butter and Chocolate!
If you’re a Reese’s fanatic like me, you’re going to LOVE these Reese’s Triple Chocolate Fudge Cake Mix Cookies!
Beverly writes: “These are delicious!”
4 ingredients + a few minutes of effort = SO worth it!!
These cookies combine decadent Reese’s Peanut Butter Baking Chips with a rich chocolate fudge cookie made from a Betty Crocker Triple Chocolate Fudge Cake Mix.
And the result of this magical combination is the ultimate cookie temptation!
These Reese’s Chocolate Cookies may just be one of the World’s Easiest Cake Mix Cookies Recipes Ever.
Plus, no one is going to guess just how easy this cookie is to make.
That can be our little secret…
Related: 89 Cake Mix Cookie Recipes – 5 Ingredient Recipes or Less
Reese’s Chocolate Fudge Cookies Ingredients
It takes just 4 simple ingredients to make the BEST Reese’s Chocolate Fudge Cookies!
- Triple Chocolate Fudge Cake Mix – Chocolate Fudge cake mix can be substituted.
- Reese’s Peanut Butter Chips
- Butter – Vegetable Oil or Canola Oil can be substituted.
- Eggs
So easy!!
*When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I’ve found that salted butter will result in superior flavor.
How to Make Reese’s Chocolate Fudge Cookies
It’s actually SO easy to make the BEST Reese’s Chewy Chocolate Cookies!
Here’s what you’ll do…
1. Mix your Cake Mix, Butter, and Eggs until well combined.
2. Then stir in your Reese’s Peanut Butter Chips with a large spoon.
3. Cover your dough, and chill it in the refrigerator for 2 hours.
4. Line large baking sheets with parchment paper.
5. Roll your chilled cookie dough into balls, and place on your cookie sheet.
6. Bake in oven, then cool on wire racks.
See… I told you this was going to be EASY!
It really doesn’t get much easier than a 4 Ingredient Cookie!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Make Ahead Tips
These cake mix cookies are SO easy to prep ahead of time!
Your cookie dough can be made ahead of time and stored covered in the refrigerator up to 2 days prior to baking.
Related: How to Freeze Cake Mix Cookies
How to Store Cake Mix Cookies
After baked, these Reese’s Triple Chocolate Fudge cake mix cookies will last well at room temperature.
You can store them covered in an airtight container, for up to 3 days.
Reese’s Triple Chocolate Fudge Cake Mix Cookies Reviews
Here’s what your frugal friends are saying about this EASY Reese’s Fudge Cookie Recipe…
One reader writes: “Yummy treat”
Andie writes: “I tried it! It came out Amazing, according to my 4 year old granddaughter.”
Beverly writes: “These are delicious!”
Shannon writes: “So yummy & easy!”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Reese's Triple Chocolate Fudge Cake Mix Cookies!
Ingredients
- 13.25 ounces Betty Crocker Triple Chocolate Fudge Cake Mix
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 1/4 cups Reese’s Peanut Butter Chips (10 ounces)
Instructions
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Reese’s Peanut Butter Chips with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
Notes
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May says
This is so easy and is so good. Like to have more recipe’s like this.