Cake Mix Cookies!
Source of Recipe
Various
Recipe Introduction
Presentation:
#1. You can make a great presentation by putting them on a large tray.
First powder the tray, lay the cookies flat, then powder all the cookies again.
Tips:
#1. I found it easier to drop globs of the dough into a bowl of powdered sugar, then pick it up and shape it.
#2. To avoid flat cookies, I suggest sticking them in the fridge for 15-20 minutes or so after rolling them in the sugar. This allows them to firm up.
#3. Substitution: Add 1/4 cup applesauce & only a 1/4 cup oil and they turn out great.
List of Ingredients
BASIC RECIPE
1 box cake mix
½ C oil
2 eggs
Recipe
Mix all by hand in bowl.
Drop by teaspoonful onto ungreased cookie sheet 2” apart.
Bake at 350F for 8-9 mins.
CHOCOLATE
Chunky Chocolate Cookies
1 box Dark Chocolate Fudge cake mix
2 eggs
1/2 C. Butter melted
1/4 C. Brown Sugar packed
1 tsp. Vanilla
1 pkg. Chocolate Chips
Blend all together
Drop by rounded teaspoons. These do tend to spread..
Bake at 350 for 14 minutes
Yields 4 dz
My pic: http://i56.photobucket.com/albums/g176/shadow-66/cooking/desserts/CopyofPicture557.jpg
CHOCOLATE CRINKLE COOKIES
- added chocolate and peanut butter chips and
- Chocolate mix and mint extract as well as Red Velvet!!
- butterfinger candy bar bits as a topping a few minutes before they’re done baking.
- drizzle some with melted white chocolate, and sprinkled rest with powdered sugar
after they cool.
DEVILS FOOD COOKIES
- Halloween: Devil's food mix & orange icing for Halloween
- walnuts
- butterfinger candy bar bits as a topping a few minutes before they’re done baking.
- drizzle some with melted white chocolate, and sprinkled rest with powdered sugar
after they cool.
DOUBLE CHOCOLATE MACADAMIA NUT COOKIES
I tweaked a recipe and came up with this:
1 pkg chocolate fudge or Devil's food cake mix
2 eggs
1/3 cup oil
6 oz white chocolate chips
4 oz chocolate chips
1/2 cup chopped macadamia nuts
Preheat oven to 350 degrees. In large bowl combine cake mix, eggs, and oil. Beat until combined. Add chocolate chips and nuts. Roll into 1" balls (I used a cookie scoop) and place on ungreased cookie sheet. Flatten a little with the back of a spoon. Bake 11-13 minutes. Cool 2 minutes, then remove to wire rack.
CHUNKY CHOCOLATE COOKIES
1 box Dark Chocolate Fudge cake mix
2 eggs
1/2 C. Butter melted
1/4 C. Brown Sugar packed
1 tsp. Vanilla
1 pkg. Chocolate Chips
Blend all together
Drop by rounded teaspoons. These do tend to spread.. at 350 for 14 minutes.
CHOCOLATE ALMOND BISCOTTI
1 pkg Duncan Hines Moist Deluxe Dark Chocolate Cake Mix
1 cup all purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 tsp almond extract
1/2 cup chopped almonds
white chocolate, melted (optional)
Preheat oven to 350. Line two baking sheets with parchment paper.
Combine cake mix, flour, butter, eggs and almond extract in large bowl.
Beat at low speed with electric mixer until well blended; stir in almonds.
Divide dough in half. Shape each half into 12X2 inch log; place logs on
prepared baking sheets. Bake logs separately.
Bake at 350 for 30 to 35 minutes or until toothpick inserted in center
comes out clean. Remove logs from oven; cool on baking sheets 15
minutes. Using serrated knife, cut logs into 1/2 inch slices. Arrange
slices on baking sheets. Bake biscotti 10 minutes. Remove to
cooling racks; cool completely.
Dip one end of each biscotti in melted white chocolate, if desired.
Allow white chocolate to set at room temperature before storing
biscotti in airtight container.
Makes about 2 1/2 dozen cookies.
PEANUT BUTTER COOKIES
1 Yellow Cake Mix
2 tbsp. Water
1 C Peanut Butter
2 Eggs
½ C Cooking Oil
Preheat oven to 350º.
Combine all ingredients & mix well.
Drop by teaspoonful onto ungreased cookie sheet.
Criss cross with a fork.
Bake on top rack at 350º for 10-12 minutes or until golden brown
(bottoms burn easily due to PN Butter).
Cool on cookie sheet 1 minute then remove to racks to finish cooling.
Makes 4-5 Dozen
OR:
- Put hershey's kisses in middle of cookie about 5 mins. before taking them out of oven,
adds great smooth texture on top
LEMON COOKIES
Lemon cake mix
2 eggs
½ C oil
1 tsp lemon extract.
1 c. fresh cranberries.
Bake 13 min, cool 1 min. before removing. If making the tsp. size cookie there would be only 1 cranberry in each, not a bad idea for presentation.
OR:
Oven 375
1 box lemon cake mix
2 eggs
1/3 cup oil
1 T Lemon juice
3/4 cup chopped nuts or coconut
Preheat oven to 375.
Combine first 4 ingredients & beat with mixer at low speed until blended.
Blend in nuts or coconut.
Grease baking sheet.
Shape in 1" balls & space 1" apart
Bake 6 to 8 minutes or until light brown.
Sprinkle powder sugar on when cooled.
OR:
- Add lemon icing to just cooled cookie sprinkle with sprinkles.
- drizzle some with melted white chocolate, and sprinkled rest with powdered sugar
after they cool.
- Put hershey's kisses in middle of cookie about 5 mins. before taking them out of oven,
adds great smooth texture on top.
EASY LEMON COOKIES
1 pkg Duncan Hines Moist Deluxe Lemon Cake Mix
1 eggs
1/2 cup vegetable oil
1 tsp grated lemon peel
Pecan halves for garnish
Preheat oven to 350.
Combine cake mix, eggs, oil and lemon peel in a large bowl. Stir until
well blended. Drop by rounded tsp 2 inches apart onto ungreased baking
sheets. Press pecan half into center of each cookie. Bake at 350 for 9
to 11 minutes or until edges are light golden brown. Cool one minute on
baking sheets. Remove to wire racks. Cool completely. Store in airtight
container.
STRAWBERRY COOKIES
- Same as original recipe but increase oil to ¾ C.
- drizzle some with melted white chocolate, and sprinkled rest with powdered sugar
after they cool.
BUTTERSCOTCH PAN COOKIES
Total Time: 1 hour 30 minutes
Servings: Makes 48 bars.
Ingredients:
• 1 pkg Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
• 2 large eggs
• 1 cup (2 sticks) butter or margarine, melted
• 3/4 cup firmly packed light brown sugar
• 1 tsp vanilla extract
• 1 (12 oz) pkg butterscotch chips
• 1 1/2 cups chopped pecans
Baking Instructions:
1 Preheat oven to 375 °F. Grease 15 1/2x10 1/2x1-inch jelly-roll pan.
2 Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
3 Bake at 375 °F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Makes 48 bars
GERMAN CHOCOLATE COOKIES
German Choc cake mix, 1 cup pecans & 1 cup coconut. Frosted with German Choc Frosting.
YELLOW CAKE MIX COOKIES
- Minced pecans & ½ tsp. almond extract.
- cinnamon and ginger and ended up with a delicious, spicy holiday
- butterfinger candy bar bits as a topping a few minutes before they’re done baking.
CHOCO-SCUTTERBOTCH COOKIES
2/3 butter flavor Crisco stick or 2/3 cup butter flavored Crisco
all vegetable shortening
1/2 cup firmly packed light brown sugar
2 eggs
1 package deluxe yellow cake mix
1 cup toasted rice cereal
1/2 cup butterscotch chips
1/2 cup milk chocolate chunks
1/2 cup semi sweet chocolate chips
1/2 cup chopped walnuts or pecans
Heat oven to 375. Place sheets of foil on countertop for cooling cookies.
Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium
speed of electric mixer until well blended. Beat in eggs.
Add cake mix gradually at low speed. Mix until well blended. Stir in cereal,
butterscotch chips, chocolate chunks, chips and nuts. Stir until well blended.
Shape dough into 1 1/4 inch balls. Place 2 inches apart on an ungreased
baking sheet. Flatten slightly. Shape sides to form circle, if necessary.
Bake for 7 to 9 minutes or until lightly browned around the edges. Do not
overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool
completely.
Makes 3 dozen cookies
COCONUT CLOUD COOKIES
2 2/3 cups flaked coconut, divided
1 pkg Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 egg
1/2 cup vegetable oil
1/4 cup water
1 tsp almond extract
Preheat oven to 350. Reserve 1 1/3 cups coconut in medium bowl.
Combine cake mix, egg, oil, water and almond extract in large bowl.
Beat at low speed with electric mixer. Stir in remaining 1 1/3 cup coconut.
Drop by rounded tsp dough into reserved coconut. Roll to cover lightly. Place
on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches
apart. Bake at 350 for 10 to 12 minutes or until light golden brown. Cool 1 minute
on baking sheets. Remove to cooling racks. Cool completely. Store in airtight
container.
Makes 3 1/2 dozen cookies.
HEATH BRICKLE COOKIES
1 - Box Betty Crocker Butter Pecan Cake Mix
1/2 - bag Hershey's Heath Bits O'Brickle Almond Toffee Bits
1 egg
1/4 cup vegetable oil
1/4 cup cold water, plus 2 tablespoons cold water
Mix cake mix and Brickle bits well.
Beat egg, oil and water.
Stir into cake mix and mix well.
Drop by teaspoonfuls on slightly greased cookie sheet.
(Parchment paper does better on cookie sheet) or Silpat
Bake @ 350 for 7 - 8 minutes for soft cookies.
EASTER OR CHRISTMAS COOKIES
- chopped cherries
EASTER: Place jelly bean in middle of cookie for Easter.
CHRISTMAS: Classic White Cake Mix & mixed in those Nestles swirled morsels in red and green...
MOCK SHORTBREAD BARS
1 egg white
1/4 tsp. vanilla
2 Tbsp. powdered sugar
1 pkg, two layer white cake mix
1/2 cup butter, softened
3 oz. pkg. cream cheese, softened
1 cup chopped walnuts or pecans
Preheat oven to 375 degrees F. In small bowl, beat egg white with vanilla and powdered sugar until stiff peaks form. In large bowl, with same beaters, mix cake mix, butter and cream cheese until a crumbly dough forms.
Press dough into jelly roll pan. Spread with egg white mixture and sprinkle with walnuts. Bake at 375 degrees F. for 15-20 minutes until golden brown. Cool completely before cutting into squares. 48 cookies
** these are also tasty if spread with chocolate chips while warm.
LOFTHOUSE-LIKE SUGAR COOKIES
1 (18.9 oz Pkg.) Pillsbury French Vanilla cake mix (I've used white cake mix)
1/3 C vegetable oil (Crisco)
2 eggs
Preheat oven to 375F.
Blend, cake mix, eggs, and oil until moistened.
Roll into 1" balls.
Place on ungreased cookie sheet.
Flatten with a glass or cookie stamp.
Bake at 375F for 6-8 minutes.
Allow to cool 1 minute before removing to cooling rack.
While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.
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