Cake Mix Chocolate Cookies Food

CAKE MIX FUDGE CRINKLE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

CAKE MIX COOKIES VIII

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CAKE MIX CHOCOLATE COOKIES

Steps:

• In a bowl, stir cake mix, butter and milk until well combined.
• Break egg into mixing bowl and mix well.
• Bake in 350 F oven for 12 - 15 minutes.
• Enjoy -- .

CHOCOLATE CAKE MIX COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix; beat on low speed until blended. Stir in chocolate and peanut butter chips. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Cool 3 minutes before removing to wire racks. Store in an airtight container.

LOADED CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
• Stir together the cake mix, eggs, butter and 1/4 cup water in a large bowl with a wooden spoon or rubber spatula until smooth and combined. Stir in the chocolate and sprinkles until they are completely coated, then gently fold in the cornflakes and pretzels.
• Scoop the dough onto the lined baking sheets using a 2-ounce ice cream scoop or a large spoon, about 2 inches apart (6 per sheet). Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies start to turn golden brown on top, 8 to 10 minutes Repeat with the remaining cookie dough.
• Let cool slightly and serve, or cool completely and store in an airtight container up to 5 days.

CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, eggs, and vegetable oil together in a bowl until well mixed; fold in chocolate chips. Roll cookie dough into 12 balls and arrange on a baking sheet.
• Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes. Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool.

CAKE MIX GERMAN CHOCOLATE COOKIES

Steps:

• With mixer on low speed blend, butter, eggs and water. By hand stir in cake mix. Add coconut and nuts.
• Chill dough for approximately 1 hour before placing on parchment lined baking sheet.
• Form into large balls, place on baking sheet and press down with hand.
• Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
• Note: If you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.

CAKE MIX CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

HOMEMADE OREOS WITH CREAM CHEESE FROSTING (CAKE MIX COOKIES)

Steps:

• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat.
• In a large bowl or stand mixer, beat together the cake mix, oil and eggs. Mix until combined.
• Use your hands to roll the dough into balls that are a little smaller than a golf ball. Place them about 2 inches apart on the baking sheet.
• Bake at 350 for 9-11 minutes. Take them out when they have just barely stopped shining on top.
• Make the rest of the dough into cookies and bake.
• Clean out your mixing bowl (or get a new one) and make the Cream Cheese Frosting. I used 2 cups of powdered sugar, but you can use more to taste.
• Use a spatula or knife to spread frosting on the bottom of a cookie. Top with another cookie.
• Eat with a giant glass of milk!

CHOCOLATE CAKE COOKIES

Steps:

• In a large bowl, combine cake mix, pudding mixes and mayonnaise; mix well. Stir in chocolate chips and walnuts. , Shape by teaspoonfuls into balls; place on greased baking sheets. Bake at 350° for 9-10 minutes or until cookies puff and surface cracks slightly. Cool for 5 minutes before removing from pans to wire racks.

CHOCOLATE MINT CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
• In a bowl, stir together the cake mix, vegetable oil, and eggs until completely combined. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet.
• Bake the cookies for 8 minutes. Allow the cookies to cool for about 5 minutes before removing to a cooling rack.
• To prepare the frosting, beat the butter in the bowl of a stand mixer until creamy. Slowly beat in the powdered sugar one cup at a time. Add extract and milk, stirring until the buttercream has a spreadable consistency. Stir in the food coloring and fold in the chopped Andes Mints.
• Carefully spread frosting on the bottoms of half of the cookies; top with remaining cookies.

CHOCOLATE PECAN CAKE MIX COOKIES

Steps:

• Preheat oven to 350°F and line baking sheet.
• In a large bowl, or stand mixer stir cake/brownie mix, melted butter, egg, vanilla and coffee until well combined.
• From there, stir in walnuts pecans and chocolate chips.
• Scoop cookie dough in dome shapes on a lined or greased baking sheet spaced about 2 inches apart.
• Small 1oz scoop bakes about 8 minutes when convection is on.Large 2oz scoop bakes 10-12 minutes when convection is on.
• Leave to cool on baking sheet and store in air tight container.