Erika Wassall, the Jersey Farm Scribe here with a delicious cake mix cookies recipe! I’ve heard these cake batter cookie ideas bouncing around on Pinterest and Twitter lately and I thought to myself, can they be that good? So I tried a few recipes and let me tell you… these easy cake mix cookies are AMAZING. I made a couple of modifications and you won’t believe how good these cookies are. This chocolate cake mix cookie recipe yields a chewy, but crispy, fudgy cookie that is Oh-So-Dark chocolate. Yum!
This cake mix cookies recipe will really work for any type of cake mix cookies because what determines if they are lemon cake mix cookies or red velvet cake mix cookies is really just the box of cake mix that you use! In this particular recipe, I used a chocolate cake mix so these are chocolate cake mix cookies. Cake mix cookies are a popular and easy-to-make treat because they require minimal ingredients and effort. Using cake mix as the base provides a convenient way to achieve a soft, cake-like texture in the cookies without having to measure out all the dry ingredients separately. Just grab a boxed cake mix from any maker such as Betty Crocker.
The Best Cake Mix Cookies
And I’m SO excited with how easy they are that I’m gonna get right to it. You just need 4 ingredients for these chocolate cake mix crinkle cookies!
Go to the store, get your favorite boxed-cake mix and grab some powdered sugar. You probably have everything else at home. If you want the deliciously dark-chocolate-ness that I got to enjoy, get something that says “dark” or “fudge” or both!
Pour the dry cake mix into a large bowl, crack in two large eggs (room temperature is always best but I don’t always plan ahead) and add ½ cup of fat.
The Low-Down-on Fat
Here’s the thing. Baking fat… is basically fat. Butter (melted and cooled in this case), shortening, vegetable oil…in the chemical reactions of baking they do (largely) the same thing but with slightly different results.
Butter gives great flavor, but gives a fairly flat cookie.
Shortening is great for chewiness (NOTHING like it) but not a ton of flavor.
Vegetable oil (or even sunflower oil or coconut oil) makes for a great looking cookie, but doesn’t have the same consistency or flavor.
Lard or leftover bacon grease? Yup, that works too. But be careful, bacon grease will add the flavor of… well bacon. And while that sounds delicious, it doesn’t work in all recipes.
Back to the chocolate cake mix cookies…
If using just one fat, I would suggest vegetable oil. However, I found that the perfect cookie was actually from a combo of butter for flavor, shortening for chew and vegetable oil for the right spread.
No need to dirty three measuring containers though! Put about two TBS of butter in a ½ cup pyrex measuring cup. Put in microwave for 10 seconds. (Then let it sit if you have to, you just don’t want it hard, and you don’t want it hot). Plunk in about a 2 TBS of shortening and then top off to the ½ cup level with vegetable oil.
Mix!!! It is so easy, you don’t even need an electric mixer.
Lightly cover the dough with plastic wrap and put it in the fridge for 20 minutes (timing not important here- 20 min to 2 hours won’t make a difference). It makes the dough easier to work with, controls spread, and will give you a truly EXCELLENT cookie.
(Nibble that dough when you pull it out, you won’t believe how yummy it is already!)
Now for the ultimate part of this chocolate cake mix cookie recipe…
Get some powdered sugar and put it in a bowl. Or if you’re like me and HATE doing dishes, put it on a thing of aluminum foil that you can later just throw away.
Get a rounded ½ TBS of dough.
Squish and roll between your fingers to make a cookie dough balls.
Coat in the powdered sugar and shake the excess off.
And place on prepared baking sheets (that you sprayed or rubbed with cooking oil or covered with parchment paper). You can squish them down a tiny bit with your thumb like I did. But I later learned that wasn’t necessary at all.
Cook for ten minutes in a 350 degree F preheated oven! Remove from cookie sheet and all to cool on a cooling rack.
DONE!
I don’t know if you will have any leftovers but if you do, store in an airtight container.
Printable Recipe Card For Cake Mix Cookies
The Ultimate Chocolate Cake Mix Cookie Recipe
Ingredients
- 1 box of dark chocolate cake mix
- 2 eggs
- 1/2 cup butter, melted
- 1/2 cup powered sugar
Instructions
- Preheat oven to 350.
- Mix eggs, fat, and cake mix in a bowl.
- Refrigerate from 20 minutes to 2 hours.
- Roll dough into balls about the size of 1 tablespoon.
- Roll in powered sugar to coat evenly.
- Place balls about two inches apart on a cookie sheet that is lined with parchment paper or greased.
- Cook for 10 minutes.
- Remove and allow to cool for a couple of minutes on the tray before transferring to a cooling rack.
Nutrition Facts
The Ultimate Chocolate Cake Mix Cookie Recipe
Serves: 12
|
Amount Per Serving: 2 cookies
|
||
|---|---|---|
| Calories | 297.21 kcal | |
| % Daily Value* | ||
| Total Fat 15.17 g | 23.1% | |
| Saturated Fat 6.51 g | 30% | |
| Trans Fat 0.31 g | ||
| Cholesterol 47.0 mg | 15.7% | |
| Sodium 371.55 mg | 15.5% | |
| Total Carbohydrate 40.27 g | 13.3% | |
| Dietary Fiber 1.05 g | 4% | |
| Sugars 25.07 g | ||
| Protein 3.56 g | ||
| Vitamin A 8.51 % | Vitamin C 0.0 % | |
| Calcium 7.19 % | Iron 11.65 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
The are the easiest cookies! I hope you enjoyed this cake mix cookies recipe and the tips I provided for getting the perfect cookie. Seriously… my neighbors, adults and kids alike went BONKERS for these. They do not taste like ANY other chocolate cookie I’ve ever made. I can’t wait to try this cake mix cookie recipe with another flavor of cake mix.
Do you love chocolate desserts? Will try this chocolate cake mix cookie recipe? Let me know if you enjoy these easy cookies as much as I do!
Related Recipes:
Chocolate Cake with Whipped Chocolate Frosting
Betty S. says
I love these chewy cookies. So good! They were a huge hit at my family gathering. I printed the recipe and I am adding it to my go-to recipes box.
Julia says
These were delicious cookies. Such basic ingredients and so many different variations just by changing the kind of cake mix. Very cool! But I would NEVER use Crisco.
Erika Wassall - Jersey Farm Scribe says
thanks for stopping by everyone. And thanks for the comment Julia! (I am writing a book on bees for those who don’t know. I will keep everyone published when it’s released. It will be my first officially published book, so I appreciate the shout out!!)
Thanks for the feedback, always great to inform everyone.
Personally, I’m okay with using trans fats in treats from time to time even with their definite health drawbacks.
But as Julie pointed out, it’s not the healthiest choice and DEFINITELY something to consider when choosing which type of fat to use!
Thanks for the info, and thanks for stopping by! 🙂