Erika Wassall, the Jersey Farm Scribe here with a recipe for delicious cake mix batter cookies! 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… the 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!
The Best Chocolate 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 cake mix into a bowl, crack in two eggs and add ½ cup of fat.
The Low-Down-on Fat
Here’s the thing. 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 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!!!
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 ball.
Coat in the powdered sugar and shake the excess off.
And place on a cookie sheet (that you sprayed or rubbed with cooking oil). 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 oven!
DONE!
Printable Recipe For Chocolate 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
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 other flavors!
Do you love chocolate desserts? Will try this chocolate cake mix cookie recipe? Let me know if you enjoy these cookies as much as I do!
Related Recipes:
Chocolate Cake with Whipped Chocolate Frosting
Boy S. says
Chefs at Talk to Chef can also answer questions in baking. So, if you want more recipes and “the moves” in cooking, visit Talk to Chef and prepare yourself on your culinary journey.
julia says
After you get done with your research on Bees, I highly recommend that you study oils you are using in your baking. Start with shortening – Crisco is full of trans-fat – poisonous to you.
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! 🙂