Got a sudden craving for chocolate cookies only to find your cupboards are bare?
Luckily for you, these chocolate cake mix cookies need just four ingredients and less than ten minutes of your time.
If you’re anything like me, I’m sure you have multiple boxes of cake mix stashed away, just in case. Who knows when you’ll need a batch of cupcakes, right?
But did you know you can also use that mix to make the most tender and flavorful cookies ever? It’s true! Keep reading to see how.
How To Make Cookies From Chocolate Cake Mix
Believe it or not, you can have a batch of these incredible chocolate cake mix cookies on the table in just 20 minutes.
And the best part is, you can pretty much just dump everything into a big bowl and stir until the dough comes together.
Along with the cake mix, all you need are a couple of eggs, some butter, and chocolate chips.
Though, you won’t technically need the chocolate chips. So these could easily be three-ingredient cookies if that’s all you have.
To make cake mix cookie dough, add the eggs to a bowl, and give them a slight beat, just enough to break the yolks so they will incorporate easily.
Next, add the soft butter and the cake mix, and stir until the dough comes together.
If you want chocolate chips, go ahead and fold those through right at the end.
I like to chill cookie dough before using it, but it’s not mandatory. These will come out tender and fudgy either way.
Use an ice cream scoop for evenly sized cookies and bake on a lined baking sheet for 8-10 minutes, or until the edges look done.
This will give you super-fudgy cookies.
For crunchier cookies, bake for 10-12 minutes.
4 Simple Ingredients
As mentioned, you just need four ingredients to make these cookies, and I can’t imagine you don’t have butter and eggs in the house.
That said, you can get away with oil and even bananas in a pinch.
To make these fudgy treats, here’s what you’ll need:
- Chocolate cake mix – Don’t worry about using a specific brand unless you have a favorite. Since this isn’t turning into a cake, you don’t need to worry about finding the best.
- Butter – I prefer to use butter in cookies because you can taste that rich flavor much more than in a cake. But if you’d prefer to use oil, feel free to make the swap.
- Eggs – You’ll need two eggs to help these babies rise. Though if you’re looking for a dairy-free recipe, you could use applesauce or bananas.
- Chocolate chips – As mentioned, these are not essential, but you can’t deny that adding chocolate makes everything better.
Cake Mix Cookie Variations
The beauty of cake mix cookies is that you can use any cake mix you like.
So, if you’ve checked and all you have is vanilla cake mix, go ahead and make vanilla cookies.
The same can be said for lemon, strawberry, and even carrot cake mix.
Just keep in mind that you’ll need to change the mix-ins.
For example, although chocolate chips would work well in vanilla cookies, I doubt they’d be too tasty in carrot cake.
Here are a few cake mix and add-in combinations you could try:
- Strawberry cake mix with white chocolate chips
- Lemon cake mix with blueberries
- Spiced cake mix with candied ginger
- Funfetti cake mix with freeze-dried raspberries
- Chocolate cake mix with Reese’s Pieces
- Butter pecan cake mix with toffee bits
- Marble cake mix with butterscotch chips
- Red velvet cake mix and white chocolate chips
First, you’ll need to start with a vegan cake mix.
Though they’re usually just the dry ingredients, some may contain milk powder or may be made in large factories where cross-contamination is an issue.
Once you have the cake mix, swap the butter for vegan butter or oil.
That just leaves the eggs. Here are a few easy vegan swaps:
- 1/2 cup of unsweetened applesauce (8 tablespoons)
- 1 cup of mashed banana
- 1/2 cup of silken tofu (8 tablespoons)
- 1/2 cup of vegan buttermilk (8 tablespoons)
Tips and Tricks
Although these 4-ingredient cookies are one-bowl wonders, there are some things to keep in mind before baking. Such as:
- This recipe is designed for one 18.25 ounce package of cake mix. Though that is the standard, some are bigger, so double-check the weight before you start.
- You may find that some cake flavors come out differently, which means you may need to alter the recipe. For example, vanilla cake mix cookie dough is known to be softer, so I recommend only adding one egg.
- If you choose to substitute the butter for oil, make sure to use neutral-tasting oil. The last thing you want is for the cookies to have a strange taste because you used sesame oil.
- Don’t use as much oil as you would butter. For example, this recipe calls for 1/2 cup of butter, so start with around 1/3 cup of oil.
- Let them cool completely and store them in an air-tight container. These cookies should last at least a week.
- Don’t bother getting your stand mixer dirty. All you’ll need for this is a wooden spoon or sturdy spatula.
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