Reviewed: May 5, 2009

This is the easiest cookie recipe ever! I took the other reviewers advice about the tsp of vanilla and 2 T of oil. I made mine with chocolate cake mix and added the Andes mint chips. They were like chewy thin mint girlscout cookies. I would make a batch and they would disappear as soon as I pulled them out of the oven. Mmm mmm good!

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Sarah

Cooking Level: Expert

Home Town: Elkhart, Kansas, USA

Living In: Lubbock, Texas, USA

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Reviewed: May 3, 2009

Like many users I also added 2T of vegetable oil and 1tsp of vanilla. I also substituted the butter with 1/2 c. applesauce since I have to watch what I eat most of the time. These were really good, really really moist too! I'll probably go back and try them again following the directions exactly, just to see what the end result is. These are excellent!

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: May 3, 2009

So good! I love the versatility of this recipe. I use this recipe as a base to make my "hot cocoa" cookies. I add a little vanilla and fresh coffee to highlight the chocolate, along with other ingredients. Great for dessert or even a bake sale.

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baldwicb

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Reviewed: Apr. 26, 2009

easy, fast, yummy for a soft cookie. I drizzle chocolate on the top and it makes it a prettier cookie. I did add the vanilla and oil as suggested by other reviewers. Thanks for an easy cookie!

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Michelle

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

Very easy and tasty. To get a better shape and thicness, I refrigerated the batter for a couple hours before baking. When placed on the sheet in balls, they pouffed up while baking then dropped to a nice thickness when removed from the oven. I did one batch without refrigeration, and they spread too thin and broke easily. Like others suggested, I added 2 T oil and 1 t vanilla. I used Devils food cake mix and white chocolate chips.

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sailshonan

Cooking Level: Expert

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Reviewed: Apr. 21, 2009

these are very good! i only rated them a 4 bacause they're so stinkin' unhealthy (processed mix, oil, ugh!) they were easy to make and turned out great! i used 2 boxes devil's food cake mix, 4 eggs, 1/4 cup canola oil, and 2 c. chopped Reese's cups. i'll be saving this recipe in my files! :) thank you!

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CHEFKULP

Cooking Level: Expert

Home Town: Honey Brook, Pennsylvania, USA

Living In: Narvon, Pennsylvania, USA

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Reviewed: Apr. 18, 2009

I have made these many times and am ALWAYS told they are the best cookies ever tasted. I've made them as chocolate chip cookies AND as sugar cookies. For sugar cookies, I simply omit the chocolate chips and frost them with tub frosting. DELICIOUS!

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JDONNEL3

Cooking Level: Intermediate

Home Town: Bridgeport, Connecticut, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 15, 2009

This is a good cookie considering how easy it is to make. They turned out very soft, so you might really like them if you are a soft-cookie person. I used Devil's Food Cake mix and white chocolate chips. I baked them for 11 minutes each, and they turned out great. Thanks for the recipe!

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cmmunchkin

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Reviewed: Apr. 15, 2009

I used Betty Crocker Triple Chocolate Fudge and peanut butter chips. I only had unsalted butter, but I don't think that really mattered. These are better than the cake mix cookie recipes that call for oil. I think the butter makes it better.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

If you like brownies, then this is your cookie! I always use Devil's Food cake mix (Betty Crocker is the ONLY brand I'll buy) and Nestle chocolate chips. I followed this simple recipe exactly and had some bangin' cookies. They taste better after they cool.

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SHERRYBERRY1

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Reviewed: Apr. 8, 2009

I made these cookies using Duncan Hines devils food mix. I took the advice of other reviews and aded the oil and vanilla. My oven was at 350, but I had to cook them for 13 min or more and even then couldn't get them off the Pampered Chef baking stone because they were underdone. They taste good, but I think the oil made them too moist. Next time, if there is a next time, I will follow the original recipe. Hopefully they will turn out much better.

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Mimi

Cooking Level: Intermediate

Home Town: Bodfish, California, USA

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Reviewed: Apr. 3, 2009

My family and I absolutely loved this recipe! I added 2Tbsp of vegetable oil like others suggested and they turned out super moist and chewy, but not undone. I'm looking forward to playing around with different cake mixes in the future :)

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Beth

Cooking Level: Intermediate

Living In: Sullivan, Wisconsin, USA

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Reviewed: Apr. 1, 2009

Yum, yum, yum! This recipe makes really delicious and perfectly round cookies. I added 2 T oil and 1 tsp vanilla as others suggested. I'm looking forward to trying different cake mixes, soon.

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HeatherA

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Reviewed: Mar. 29, 2009

Absolutely delicious. This is the easiest cookie recipe I have ever made. I made two different batches because the variety of cookies is endless. Marble cake with peanut butter pieces....and chocolate with chocolate chips. I think I will be more creative next time....

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Pam

Cooking Level: Beginning

Home Town: North Kingstown, Rhode Island, USA

Living In: Sacramento, California, USA

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Reviewed: Mar. 25, 2009

These cookies were amazing and super easy to make. I followed the advice from other reviewers and added a bit of vegetable oil and vanilla. They came out perfect. I took them to a pub quiz and they were gone within ten minutes. Will definitely have to make again!

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silveryouko

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Reviewed: Mar. 20, 2009

Great moist cookie if you like soft & chewy. I used Duncan Hines Moist Deluxe, Devil's Food Cake Mix and replaced chocolate chips with peanut butter chips. I added no oil-just the 1 stick butter and 2 eggs - like the recipe says. I spooned the batter out on the cookie sheets and baked at 350F for 10 minutes. The dough spread out easily but didn't totally flatten, nor burn on the bottom. These came out perfectly for me. I just made cookies again this time using Pillsbury Moist Surpreme (with the pudding in the mix), Golden Butter Recipe. I used 1 stick of butter and 2 eggs, but I also added 1 tsp. of vanilla, 1/2 cup finely chopped walnuts and 1 cup choc chips. I did not add any extra oil. I dropped by tablespoon and baked for 12 minutes at 350F. Again I got a nice, spread cookie ~2 inches in diameter with a golden-brown bottom. I don't think the extra oil is needed for the pudding-type or extra moist cake mixes.

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Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 17, 2009

I loved these cookies... try frosting them, they taste soooooo good!

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Alicia Marie

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Reviewed: Mar. 16, 2009

The only reason I gave them two stars was because they were easy, probabaly too easy to be true. These cookies were not good at all. I wasted good plump pecans on this recipe. Cake mix isn't sweet, so the cookies weren't sweet at all. They were too cake like and the color was off, kind of grayish. I won't make these again...

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shawnda

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Reviewed: Mar. 11, 2009

Doesn't get any easier than this! and boy are they GOOOOOD. Chocolate is by far the best flavor to use as far as taste, although it works well with any flavor cake. I prefer this recipe using butter to the numerous ones I've seen using oil. I did add 1 tsp baking powder and it worked very well.

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JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Mar. 1, 2009

was very sticky when mixing - adding a couple of T. of flour, but didnt really seem to help. very yummy taste! tasted delicious right out of the oven... the taste wasn't an fantastic the next few days though. will probably make again and will experiment with different cake mixes:)

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