Cake Mix Cookie Recipes

Steps:

• Combine cake mix, oil and eggs in a bowl and mix well.
• Stir in chips and nuts, if using.
• Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
• Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

Steps:

• For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
• Beat the cake mix, butter, eggs and 1/3 cup water with an electric mixer on medium speed in a large bowl until smooth and no bits of dry cake mix are left. Drop the batter by the tablespoonful (a small ice cream scoop will make this task easier) onto the prepared baking sheets about 1 1/2 inches apart. (You will have additional batter for a second batch.)
• Bake until the cookies are set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely (the rounded tops will sink slightly). When the baking sheets are cool, repeat with the remaining batter.
• For the frosting: Melt the butter and chocolate in a medium microwavable bowl in the microwave in 1-minute increments, stirring in between, until smooth.
• Beat the cream cheese, confectioners' sugar and vanilla together with an electric mixer on medium speed in a large bowl until smooth. Pour the chocolate mixture into the cream cheese mixture and beat until smooth.
• Frost the cookies, decorate with sprinkles and serve.

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.

Steps:

• Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
• Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
• Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
• Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
• Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.

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.

Steps:

• Preheat oven to 350.
• In a bowl mix together the cake mix, oil and eggs. Do this by hand as it is very stiff. You are looking for everything to just come together to form a dough.
• Roll dough into 1" balls. Place about 2" apart on an ungreased cookie sheet.
• Note: if dough is too sticky to roll into balls easily, refrigerate for a short time.
• Bake cookies 8 to 11 minutes at 350. Cookies should still be soft but the tops will have a cracked appearance when done.
• Remove cookies from baking sheets to cool.
• Allow to cool completely.
• Choose 2 cookies that are the same size and shape. Place about 1/2 to 1 teaspoon of frosting on the bottom of one cookie. Put the two cookies together bottoms facing each other to form the sandwich.
• Note: I like to use the following combinations, but feel free to experiment. Chocolate cookie with fudge frosting, chocolate cookie with vanilla frosting, white cake with vanilla frosting (add about 1/2 teaspoon of almond extract to the frosting), carrot cake cookies with chream cheese frosting, funfetti cookies with rainbow chip frosting (kids love this one for the colors).

Steps:

• Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
• Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

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.

Steps:

• Pour half of cake mix into bowl.
• Add shortening and eggs cream till mixed.
• Add remaining cake mix and mix together.
• At this point they are ready to bake.
• Drop by spoonfuls onto cookie sheet about 2 inches apart.
• Bake at 350° for about 5 minutes for chewy cookie.
• It also will work well in a cookie press.
• Also you can add chips, nuts or candy before baking (but not too good in press).

Steps:

• Mix all ingredients well to remove lumps.
• Stir in raisins and/or nuts and/or chocolate chips if you so desire.
• Drop by teaspoonfuls on an ungreased baking sheet about 2-inches apart.
• Bake at 350°F for 8-10 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

Steps:

• Combine cake mix, oil and eggs. Mix well.
• Add in extra ingredients (1 cup total).
• Bake at 350 F for about 10 minutes.
• Remove from oven and let cool on pan for several minutes before removing to rack to finish cooling.