Description
These Chocolate Cake Mix Cookies are a quick and easy treat made from a boxed chocolate cake mix combined with basic ingredients to create soft, puffy cookies with a delightful crackled top. Perfect for last-minute baking, these cookies can be customized with your favorite add-ins like peanut butter cups or chocolate chips. They bake up tender and chocolaty, offering a simple yet indulgent dessert or snack.
Ingredients
Scale
Base Ingredients
- 1 boxed chocolate cake mix, 15.25 oz.
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted
- 1 tsp vanilla extract
For Coating
- 1/4 cup sugar, for rolling the cookies
Optional Add-ins
- Peanut butter cups
- Hershey’s Kisses
- Chocolate chips
Instructions
- Preheat and Prepare Wet Ingredients: Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together the eggs, melted butter, and vanilla extract until thoroughly combined.
- Mix in Cake Mix and Add-ins: Add the entire boxed chocolate cake mix to the wet ingredients. Stir until the dough is uniform and fully combined. At this stage, fold in any optional add-ins like chocolate chips or peanut butter cups if desired. Chill the dough for 15 to 30 minutes to make it easier to handle and roll into balls. Optionally, lightly spray your fingers with oil to prevent sticking when rolling.
- Roll and Coat the Dough Balls: After chilling, scoop out portions of dough and roll them into balls. Roll each ball in the 1/4 cup sugar to coat evenly. This adds a lightly sweet and slightly crunchy exterior texture.
- Arrange and Bake: Place the coated dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them out adequately. Bake in the preheated oven for 9 to 10 minutes, watching for them to puff up and develop a slightly crinkled surface. They should be taken out just before fully done, while still soft.
- Add Decorations (Optional): If making blossom-style cookies, press a Reese Miniature Peanut Butter Cup or Hershey’s Kiss into the center of each cookie right after baking, applying light pressure but not so much as to break the cookie bottom.
- Cooling and Decorating: Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack. For an extra touch, melt about 1 cup of white chocolate and drizzle it over completely cooled cookies. Allow the drizzle to set before serving.
- Storage: Store the cookies at room temperature in an airtight container. They remain fresh and delicious for up to 5 days.
Notes
- Chilling the dough makes it easier to roll and helps cookies maintain their shape during baking.
- You can customize these cookies by adding your favorite mix-ins such as nuts, candy pieces, or dried fruit.
- If the dough is too sticky to handle, a light spray of oil on your hands can help prevent sticking.
- Watch the baking time closely; overbaking can result in dry cookies.
- These cookies have a soft, cake-like texture thanks to the cake mix base.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
