Cake Mix Cookies

I don't know about you, but all the desert reading makes me need a cookie! So I thought I'd pop in with a recipe in case you're in need of a cookie too.

This recipe is one I learned about last year from someone at church. We have a carry-in dinner every week before our mid-week service, and one night there were some pretty fabulous cookies on the table. I found out they were cake mix cookies and this recipe quickly became my staple for cookies when I need them quickly and don't have much time or energy to turn out a batch of "real cookies."

The nice thing about this recipe, too, is you can customize it to any old flavor you like! I was thinking the other day I should go get a spice cake mix and make some spice cookies with it.

Lately this has been my go-to recipe when people drop by and I feel the need to serve them something (because I am my mother's child) and I don't have time to make something more elaborate. Tonight, for example, I was helping Jonathan with a school project. Now everyone knows you can think better with food! But I was doing laundry and washing dishes and multi-tasking a few other things too, so I didn't have time to cook much. I made these...TOTAL HIT!


The Recipe

1 cake mix (any flavor...this time I used chocolate)
1/3 cup vegetable oil
2 eggs
1/2 bag chocolate chips (substitute nuts or leave out entirely with other cake flavors)

Mix ingredients in bowl. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 for 10 minutes.


I often use devil's food cake mix but any flavor will work! In this picture, I also put my favorite canned frosting - Betty Crocker's Rainbow Chip frosting. I always have some on hand to eat on graham crackers, but I like to spread it on these cookies too! (The cookies I made for this photo shoot never ended up frosted, so I wanted to at least point that out.)


I just dump everything except the chocolate chips in the bowl...

And mix it up well. It is a very super thick batter. Almost impossible to stir well by the end, it's so thick, actually.

Then, because one can never have too much chocolate, I added the chocolate chips...

This time, rather than using a regular cookie sheet, I used my Pampered Chef stone. I did not grease it. I had no issues getting the cookies off the stone.

When the cookies came out of the oven, I let them rest on the stone for just a couple of minutes before transferring them to a wire rack. They're pretty soft at first, so waiting just a minute seems to help.

They're really soft and fine to eat with no frosting - but of course you can always add that!