How to Make Cookies With Chocolate Cake Mix


Start to Finish: 30 minutes Servings: 6 Difficulty Level: Beginner

Transforming boxed cake mix into cookie dough requires you to simply reduce the volumes of wet ingredients you are instructed to use for a cake. Cake-mix cookies are just as customizable as cookies that you prepare from scratch. Chocolate chips, sprinkles, chopped nuts and crushed candy pieces blend into the dough well.

Cool cookies thoroughly before frosting or storing them.
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  • 18.25-ounce box chocolate cake mix
  • 2 eggs
  • 1/2 cup vegetable oil or softened butter
  • Chocolate chips, sprinkles, chopped nuts or candy, optional
  • Parchment paper

Blend chocolate cake mix, eggs and oil or butter in a large bowl with an electric mixer or wooden spoon. Beat the ingredients until all the cake mix is wet and no large lumps remain.

Stir in mix-ins -- chocolate chips, sprinkles, chopped nuts or crushed candy pieces -- with a wooden spoon, if desired. Use about 1/4 to 1/2 cup of mix-in ingredients, depending on your preference.

Line a cookie sheet with parchment paper to prevent the cookies from sticking to the pan.

Scoop 1 tablespoon of cookie dough out of the bowl. Roll it between your palms gently to form a ball; place it on the cookie sheet. Continue forming balls of dough, spacing them about 1 to 2 inches apart on the pan.

Place the cookie sheet in an oven preheated to 350 degrees Fahrenheit. Bake the cookies until the edges start to become golden brown, approximately 8 to 10 minutes.

Remove the cookies from the oven. Let them cool on the cookie sheet for 3 to 5 minutes so they don’t break when you move them.

Transfer the cookies to a wire rack to finish cooling.

Roll balls of dough in sprinkles or sanding sugar to decorate the surfaces of the cookies, if desired.

Top each cooled cookie with a swirl of frosting, if desired. Blend 1 3/4 cups of powdered sugar, 1/4 cup softened unsalted butter and 1 tablespoon of milk or cream to create a simple buttercream.

Flavor buttercream with 1/2 teaspoon of vanilla extract or 1/3 cup of cocoa, if desired. Offset the dryness of cocoa powder with 1 to 2 extra tablespoons of milk or cream if you prepare chocolate buttercream.

Refrigerate the cookie dough for 30 minutes to 1 hour if it is too soft or sticky after you mix it. Chilling the dough should make it more firm. Incorporate 1 teaspoon of all-purpose flour into the chilled dough if it is still too soft to handle.

Store frosted or unfrosted cookies in an airtight container at room temperature for up to 5 days. The sugar preserves the dairy products in frosting, so it is safe to keep frosted cookies at room temperature.

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