Cake Mix Cookies VIII Recipe - Allrecipes.com
Cake Mix Cookies VIII Recipe
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Cake Mix Cookies VIII
Make delicious cookies the easy way--by starting with a box cake mix. See more
  • READY IN 25 mins

Cake Mix Cookies VIII

Recipe by  

"You can vary this recipe. This one is for chocolate cake mix with chocolate chips. You can use peanut butter chips or raspberry chips and nuts instead. You can also add 1/4 cup of brown sugar. Or you can use another flavor cake mix and omit the chocolate chips. The cake mix, butter and egg mixture is the same for all."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 8 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2007

I took the repeated suggestions of other reviewers and added 2 T. of vegetable oil and 1 tsp. vanilla. For more intense "chocolatiness" I also added 1 tsp. of chocolate extract. I don't know if these additions and changes were necessary, but I do know this was one fantastic cookie! Everything was just perfect--it's an attractive cookie, perfectly shaped (I used a small ice cream scoop), kind of almost pebbly on the top. The texture was also perfect-- a little crackly, chewey on the outside, and melt-in-your mouth soft on the inside. Instead of chocolate chips I used chopped Andes mints, and the taste combination was out of this world, with no hint of cake mix taste. The flavor variations with this recipe are, of course, endless, but I enjoyed this combination so much I don't know that I'll bother trying it any other way. I do know, however, that I won't be making this with a yellow cake mix as the cake mix taste is hard to cover up. I also know this is only the first of many times I will come back to this easy and delicious recipe.

 
Most Helpful Critical Review
Jun 12, 2008

Not Good! I used a duncan hines dark chocolate fudge cake, 1 tablespoon of canola oil, instead of 1 cup semi-sweet chips only used 1/2 cup. Replaced 1/2 cup of semi-sweet chips with peanut butter chips. 1st tray 3" cookies baked 10 minutes...very flat and bottom over done, 2nd tray 2" cookie-pressed top down slightly - baked 8 minutes--very flat and overdone on the bottom. 3rd tray--2" cookie, baked 8 minutes - centers raw (all three trays were baked on a SILPAT and dark cookie sheet, as well as oven thermometer reading 350 degrees. 4th sheet - 2" cookie, baked 8 minutes using parchment paper...not much difference than the other 3 attempts. Not a good chocolate flavor or even a good looking cookie Good thing the cake mix only cost .88 cents!

 
Nov 06, 2004

Oh man, this is the BEST basic cake-mix cookie recipe. I love strawberry cake, so that was the mix I used and added 1 cup white chips and 1 cup pecans and it made the most yummy cookies. I used a 2 tsp. scoop and made 44 2-inch cookies. I've noticed with this and other cake mix cookie recipies that the cookies do not spread while baking, so unless you want puffy round drops, you need to flatten the cookies out a bit before you put them in the oven.

 
Mar 28, 2007

WOW WOW WOW! I've been a baker all my life and wanted to find an easy cookie recipe to make with my 4 yr. daughter and this one takes the cake. I've tried 3 other cake mix cookies from this site, and this is by far #1. You can use any kind of cake mix, I like Butter Yellow because is gives a nice buttery taste and I took another reviewer's advice and added 2 tablespoon oil. This keeps the cookie SUPER moist. Definitely an 8 min. cookie if you want moist & chewy and stays this way for days--if it last that long in your house. Great to make with kids, many variations possible and good for giving or when you're in a pinch. Look no further for the 'short-cut' cookie recipe!! I love these! (and so does my waistline)- Aahh!

 
Sep 27, 2006

My grandma taught me how to make theses when I was little. You can use any flavor cake mix along with 2 eggs and 1/2 cup oil instead of butter. You practically can't mess these up! I love to use butter pecan cake mixes or red velvet with cream cheese frosting! My husband likes a spice cake mix with a packet instant oatmeal, 1/2 cup brown sugar and 1 cup riasins. They seem to stay soft even without being sealed extra tight. My best advice, don't overbake them and you'll never go wrong. A great thing to experiment with, get the kid's involved!

 
Jun 20, 2007

If you don't want the cookies to be "cakey" then only add one egg or add just the yolk of the second egg.

 
Jan 18, 2004

This recipe is easy and delicious. I also gave it five stars. I made two batches the first batch I added 1T. of oil and a 1t. vanilla. They turned out, but they were a little airy and not really smooth. The second batch I did as lesleysalyer recommended - I added 2T. of oil and 1t. of vanilla. They were delicious and beautiful! Thanks Lesley for the recommendation!

 
Jun 27, 2006

Mmmm...talk about soft cookies! I followed what other reviewers were saying they did and used 2tsp. Vegetable oil and 1tsp. vanilla. They were super easy to make and came out perfect! The only cake mix we had on hand was the Pillsbury devil's food cake mix and they turned out great. I brought them to a family BBQ where they were given rave reviews! If you're short on time then these are the cookies for you. I gave it 4 stars for the quickness it takes to make them and great taste! I would definitely make these again if I was running short on time and needed cookies fast. Thanks a lot for the recipe Kristi!!

 

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Nutrition

  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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