Reviewed: Jul. 29, 2009

Very good and easy to make.

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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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Reviewed: Jul. 29, 2009

I followed the basic recipe as written. We made these in a kids cooking class that I teach and they were delicious! We made several variations: chocolate cake mix with peanut butter chips, yellow butter cake mix with mini M&Ms, yellow butter cake mix rolled in cinnamon/sugar, and my favorite... yellow butter cake mix rolled in peppermint candy sprinkles. You really can't go wrong with this recipe and I love that you can customize it to suit your tastes. Very versatile.

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STEPHANIEGAIL

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Reviewed: Jul. 29, 2009

The recipe is great just as it is. I used devil's food cake mix with Reese's Peanut Butter chips and it tasted alot like peanut butter cups. I also made it once and added 2T of oil to make brownies. Very good!

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dawn_larae

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Reviewed: Jul. 27, 2009

Instead of butter, I mixed 1/3 C oil into a box of milk chocolate mix, vanilla, dash of instant espresso powder, eggs, crushed Heath bars and a handful of pecans. Refrigerated the dough overnight and was able to form stiff balls before baking. Crusty outsides with soft, tender insides. Will make again when too lazy to bake from scratch. Update: While just okay warm or at room temp, these cookies taste amazing frozen! Chewy and crunchy with the pecans and toffee. Perfect summer treat.

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Shizzler

Cooking Level: Beginning

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Reviewed: Jul. 23, 2009

I made these for a group from my church going on a mission trip. All I heard about was how good the cookies are! I used Pillsbury Moist Supreme cake mix (the one that has pudding in the mix). I made some with the Devil's food mix, and also the Classic Yellow*. I also added 1/2 tsp vanilla. They said these were the best cookies they ever had. *I also use this cake mix to make the Self-Filled cupcake recipe that you'll find here on All Recipes. Those are always a big hit too!

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Keri

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jul. 23, 2009

These spread a bit too much for my liking, even after I chilled the cookie sheets before dropping the dough onto them. However, the flavor and texture are good, and they're a nice, quick recipe for big groups or last-minute occasions! I tried Red Velvet mix with cream cheese frosting (yum), and Swiss Chocolate mix w/ chocolate chips (yum!).

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C IS FOR COOKIE

Home Town: Hendersonville, Tennessee, USA

Living In: Clovis, New Mexico, USA

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Reviewed: Jul. 20, 2009

This cookie recipe is great if you are in a pinch! Or even if you just want some quick cookies and happen to have a box cake on hand! I did as others did and added a little bit of oil to mine to help bind it together. I took mine a step up a notch and filled the cookies with the flourless peanut butter cookie recipe from this site, and then rolled the balls of dough into sugar. In the words of Paula Deen--YUMMMM....! Thank you Kristi for submitting this quick recipe!!

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jasmine

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

They were ok. I added the oil and vanilla as others stated. I used devils food cake and they were just a little too rich for me.

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JEM

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Reviewed: Jul. 17, 2009

Pretty good if you need a cookie in a hurry. We used red velvet cake mix and added 1/2 cup white chips and 1/2 cup chocolate chips. I used 1/2 TBL oil and 1 TSP vanilla. Consistency was fine, minimal spreading of cookies during baking.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 16, 2009

I used these using a cinnamon swirl cake I had in the cabinet. They are the easiest cookies. I dont like crunchy cookies and they are soft and ooie-gooie. I did add the suggestions of oil and vanilla. They took about 10mins.

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JENISYS07

Cooking Level: Intermediate

Home Town: Plainfield, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 16, 2009

Turned out really good. I also added the oil and vanilla as suggested. I baked for 9 minutes and I probably should have gone for 10. I think they are still a little too soft in the middle for my liking, but I'm sure my husband will gobble them up when he gets home. I will definitely try again with another flavor cake mix.

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SOLIMANDO

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: Jul. 16, 2009

i thought these were great... i did only use one egg both times i've used this recipe to avoid the cookies being too cake like as some other reviewers have mentioned (and i dont think its neccessary to add any oil or vanilla flavoring to add moisture... if you mix the ingredients with your hands it has the perfect consisitancy, not too dry and moist enough to be just a TINY bit sticky, and wont make your cookies flatten out so much when you put them in the oven). the first time i made this i used a betty crocker triple chocolate fudge cake mix that already had mini chocolate chips added in the box. the second time i used a betty crocker lemon cake mix and didnt add any chips or anything to the mix. both times i shaped the mix into balls (about 1 inch thick) with my hands and rolled them in sugar before baking which make 50 cookies per box. i also used a dark non-stick pan (sprayed with pam!), so i baked my cookies at 325 degrees for 10 minutes. both times the cookies came out wonderful. this recipe is so easy, and the cookies come out very tasty! i'll be using this recipe several times over again w/ all sorts of cake mixes, thank you!

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<3

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

DELISH!!! I added the oil and vanilla extract. Slivered almonds too. I had to hide them from my hubby or he would have eaten them all in one day. Great bribery tool!

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KeturahY

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Reviewed: Jul. 5, 2009

These are great for in a pinch. I'd rather make cookies from scratch but these will work!

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NifferJJL1980

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Reviewed: Jul. 4, 2009

These are the best cookies! I put a Tablespoon of vegetable oil in while mixing, it keeps the cookies moist! I also use Milk Chocolate chips chopped up in small pieces & whole chips on the top of each cookie. I recommend this recipe to everyone!

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TARA LEE

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Reviewed: Jun. 29, 2009

Yum! I like to use this as a cheat recipe for chocolate crinkles. I use 1/4c margarine and 1/4c veg oil instead of butter, roll them in powdered sugar and bake. A quick and easy chocolate fix. Thanks so much for sharing!!

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DJAMI1

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Reviewed: Jun. 28, 2009

Very quick and easy recipe. I made them and they were delicious, I added white chips and I think we would have preferred the chocolate chips. Will make them again.

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lichi66

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jun. 22, 2009

I tried the 1 tbls of oil like others suggested, but i don't think it was necessary. My cookies were a little too soft and a little too flat. I think these would taste better with white or milk chips in my opinion. I also tried pressing them down a little, but it wasn't necessary. These are definitely more like brownie cookies.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 13, 2009

First i must say i am an old fashion make from scratch dessert person and was very skeptical but these really impressed me, they were really easy and very tasty. These were soo easy and very good. *HINT* melt the butter completely, so there is more liquid to mix the batter, i made three batches, 1 with milk chocolate cake and 1 cup semi sweet chips, 1 with butter pecan added 1/2 cup chopped pecans and topped the cookie with a pecan half, and 1 with strawberry cake and mixed in 3/4 cup white chocolate chips. I would recommend 1/2 -3/4 cup of either chocolate chips or white chips, i felt 1 cup was too much. The strawberry cake makes a pretty pink cookie which little girls love! I think this is easily adaptable to any cake mix! All three batches made exactly 24 cookies. Darker pans take a minute or two less time.

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