Reviewed: Mar. 8, 2012

Nice texture. Moist. Very sweet. Made these because I had an extra box mix on hand. Don't think I would buy a mix just to make these though. I could definitely taste the cake mix in these. Loads of people at work loved these though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Dec. 23, 2011

I made these last night and my husband really liked them so I decided you needed a picture to so them off.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

onenita

Reviewed: Feb. 27, 2011

These are delicious with the perfect mix of chewy and just a bit of crunch. I've made cookies with cake mixes before that were ok, but these were a hit! I made the suggested changes of using 1 cup of butter and 2 eggs and I baked them at 350 for 10 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Morechocolateplease

Reviewed: Aug. 3, 2010

I picked this recipe because wanted to get rid of a German Chocolate Cake Mix that I bought instead of regular chocolate cake mix. I followed the recipe but added 1/2 cup of chocolate chips and 1/2 cup of dried cranberries. These weren't chocolate enough for us. Super easy to do. If you stick with the shortening instead of all butter, the cookie will not spread out that much. Infact, after the first batch I had to smash them flat with the back of a measuring cup, because they stayed too round.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Sep. 16, 2009

These cookies are easy to make and quite tasty. I used 2 whole sticks of butter instead of shortening and margarine. i also used regular sugar instead of brown. Dried cranberries instead of chocolate chips.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bad bad kitty

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Living In: Brattleboro, Vermont, USA

Reviewed: Aug. 22, 2009

I did what others did and used an entire cup of butter (2 sticks) instead of half shortening. I also cooked them at 350 instead of 325 and had to cook them for like 10 minutes to get them properly lightly browned. I did not have chocolate chips so I added a little less than 1/4 cup of chocolate hershey syrup. I think it thinned the batter a BIT too far but not sure. The cookies are very flat when they cook and are chewy. Very good. Would definitely make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LillysMom

Reviewed: Apr. 3, 2009

Wow! These turned out wonderfully! They tasted great warm....

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kelly Chase

Home Town: Marinette, Wisconsin, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 21, 2009

EXCELLENT! I followed reviewers' suggestion and used 1 cup butter instead of the margarine & shortening and 2 eggs instead of just one. Also, I cooked it at 350 degrees for 9 minutes. DELICIOUS!!!!! Thanks for this recipe! I finally hit jackpot after looking for so long! And to think you use cake mix!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Crystal Cooks

Cooking Level: Intermediate

Living In: Maywood, Illinois, USA

Reviewed: Mar. 3, 2009

This was excellent. I used peanut butter chips and devil's food cake. They don't spread very much, so you might want to flatten cookies slightly if you are making balls with a scoop like I did.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

JULIE FITZGERALD

Cooking Level: Intermediate

Home Town: Wonewoc, Wisconsin, USA

Living In: La Valle, Wisconsin, USA

Reviewed: Dec. 6, 2008

Before making these cookies, I read the reviews and decided to make my own adjustments and the cookies came out perfectly! Oven should be 350. Use 1 Cup butter, omit the shortening, use 2 EGGS and cream them with the butter, brown sugar and water. Follow the recipe as directed. Use 1 TEASPOON per cookie, they really spread out if you use too much batter. Make these adjustments and you will really be pleased with the results!

Was this review helpful? [ YES ]
15 users found this review helpful