cake cookies

These Mint Chocolate Chip Cookies are like eating the ice cream in the form of a warm, buttery, gooey cookie. They&#39;re crisp on the edges while perfectly tender and chewy in the center. They are SO easy to make, and perfect for Christmas, St. Patrick&#39;s Day, or any random Tuesday!

Mint Chocolate Chip Cookies

butter (softened)

sugar

eggs egg yolk

peppermint extract (or more to taste)

green food coloring

flour

baking powder

baking soda

cream of tartar

salt

chocolate chips (divided (semi sweet chips are fine!))

Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.

In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.

Add the eggs + yolk, peppermint extract, and food coloring.

In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.

Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.

Add the chopped chocolate to the dough, and mix until just combined.

Cover the dough and refrigerate for about an hour.**

Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.

Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.

Let cool 5 minutes on the pan, then remove to a cooling rack.

Cake Mix Cookies 12 Ways - So many varieties, you'll want to try them all! 4 ingredients, 20 minutes, and you can have soft, delicious cookies.

Cake Mix Cookies

cake mix* (dry ingredients only)

vegetable oil

eggs

mix ins (such as chocolate chips, coconut, nuts, etc.)

Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper.

In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins.

Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes.

Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.

I made this recipe and the cookies came out way too oily. I would recommend using less oil. I had to add about a half cup more flour.

I used egg substitute and applesauce in place of the oil. Did yellow cake mix and Heath toffee bits....Delish!! Mine were not flat as shown though, I just assumed it was because I didn't use oil.

I just made these with white cake mix.   about 18 oz.   I added dried cherries, pecans, some fresh orange zest and a little vanilla.   OMG  these are amazing.   I love this and thank you Deborah for sharing this.. it is wonderful

My husband is diabetic so I use Pillsbury's Sugar-free cake mixes and sugar-free chips.

Can Canola oil be substituted for vegetable?

This is the second time I have made them. The first time I put a caramel M&amp;M in the middle.

I wanted to leave a comment for all my fellow high altitude bakers who find it a challenge to find a cookie recipe that doesn't come out flat as a fritter. ! I live at 4200 feet, so to the dry cake mix I added a generous tablespoon of all purpose flour. and used a lightly  melted cube of margarine instead of oil .I also added as a mix in the coconut to give the batter substance, Baked as directed and these cookies turned out wonderfully !  Thank you for this wonderful recipe. I highly  recommend for high altitudes !!!!!

An easy make. Taste just like making from scratch.

Great recipe. I made lemon with white chocolate chips and chocolate fudge with coconut and butterscotch chips!

I used your recipe and added my own twist I made Mint chip cookies for Christmas I colored them Red and some Green ones.

Needed to make a batch of cookies in a hurry to take to a friend.  Was surprised they were that good.  I used a chocolate cake mix, substituted butter for oil, and added 3/4 cup of chocolate chips instead of the recommended 1/2 cup.

I love this quick and easy. I've made vanilla and chocolate ones. I'm going to try and make  snickerdoodles with the yellow cake.

I never heard of using cake mix to make cookies but I'm glad I found this recipe. I made chocolate chip cookies today, they tasted like a hybrid between brownies and cookies. Fast, easy and delicious recipe. Will definitely do it again.

I’ve made three different batches already!! I love the simplicity and more so the flavoring.  Thank you for sharing!!!

I love this idea, would strawberry jam folded in strawberry  cake be a good mix! Maybe slivered almonds too?

This recipe is amazing for gatherings and parties!

So nice and easy to make, especially for a rush.

This recipe works and I’m stealing it. I made red velvet/white chocolate chips, and lemon/coconut.

This recipe is awesome I’m using it now made red velvet whit cocoa hips, lemon

Today if someone asks me what you saw best then I would like to say that I saw your post best today and it is a very beautifully written post which I appreciate. And I also think that if you see someone's post and it is beautiful and well written, that should be appreciated.

Ermagerd! This! Cake mix cookies were so easy to make and the variations are endless! Doesn’t taste like cake! Cookies all the way. Great for cookie exchanges! Thanks!

I was craving something sweet and made the yellow box cake cookies and drizzled caramel sauce over top and they turned out delicious, thanks to my sweet tooth!

So easy and yummy! I made a devil’s food cake mix with milk chocolate chips. Reese’s pieces on top.

I used a devils food cake mix and a Hershey bar with peanuts. Divine!

I had been using a different recipe that said if using a 15 oz cake mix add 1/4 cup plain flour. I could always taste that raw flour taste. I’m happy to know that I can omit that extra flour.

Simple recipe with delicious results! And it’s versatile to boot!

The perfect cookie.  Made it eggless. Substituted 1/4 cup yogurt for eggs. You would never know!

Easy peasy! My 6yo got to do most of it herself and I love how the texture turned out!

I’m a from scratch kind of baker but this recipe is perfect for a quick cookie! I’ve make two kinds - devils food with toasted pecans  &amp; Aztec chocolate shavings and yellow cake mix with mini chips and caramel bits. 
Thanks!,

Will be trying these they sound incredible! My local store made these and they were original and amazing. Pumpkin chocolate chip cookies! I will try and replicate now that we moved and I have no access. Thanks

I used the recipe with Pillsbury Zero sugar free cake mix.  They came out delicious-just watch the time ( edges don't brown).

What a great recipe.   makes cookies quick, rather than measuring and all the ingredients for from scratch.  
I have made fudge swirl mix with pecans, coconut and dark chocolate chips.  strawberry cake mix with dark chocolate chips and almonds. banana cake mix with dark chocolate chips, coconut and dark chocolate chips. 

thanks for the recipe!

I made strawberry funfetti with lemon zest. Super easy. Nice bake. Too sweet for my taste

https://content.jwplatform.com/videos/pk4fcwrr.mp4

Taste and Tell – Cake Mix Cookies

Soft, chewy and perfect for spring! These Vegan Carrot Cake Cookies have a sweet, spiced cake-like texture and are loaded with carrots. Drizzled with a simple vegan glaze for the perfect bite.

Vegan Carrot Cake Cookies

butter

175 g white sugar

g brown sugar

tsp vanilla extract

flax eggs

g all-purpose flour

cinnamon

tsp nutmeg

cloves

tbsp baking soda

carrots (squeezed)

120 g (1 cup) icing sugar

milk

vanilla extract

Preheat oven to 350°F

Mix flax eggs and set aside to thicken.

Add vegan butter and both sugars to a stand mixer and beat until light and fluffy – about 5 to 7 minutes.

Mix thickened flax eggs, vanilla extract, and almond extract. Turn the mixer on medium-low speed and add the flax egg mixture until combined.

Add flour, baking soda, salt, and spices to the butter mixture and beat until just combined. Careful not to overmix the flour. Fold in the shredded carrot.

Using a cooking scoop, scoop dough onto a lined baking sheet about 2 inches apart. Bake for 11-12 minutes or until golden.

Once baked remove from the oven and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.

To make the glaze, combine icing sugar, non-dairy milk, and vanilla extract until smooth. Drizzle over cooled cookies.

The easiest and most delicious four ingredient easter cookies featuring your favorite candy that only comes around once a year. The Cadbury egg is arguably the most delicious candy you can give your kids in their easter basket! And I don&#39;t mean the hard chocolate with the gooey egg center, I mean the best type of cadbury, the hard shell mini eggs! In this recipe you are going to need a little bag of cadbury mini eggs, you&#39;re going to crush them up, and add them into a cookie cake batter. This is the perfect recipe to make with your kids as they&#39;re going to love crushing up the eggs with a rolling pin and dropping them into the cake batter. These Cadbury Cookies are sweet, but not too sweet and they are the perfect cookie to make when peter cottontail comes into town. Are you ready? Let&#39;s make it!

4 Ingredient Cadbury Cookies

oz mini cadbury eggs

13.25 oz box yellow cake mix

eggs (room temperature)

Add your mini cadbury eggs into a ziploc bag, close the ziploc bag, and begin crushing up the eggs using a rolling pin. Once they are roughly all crushed up, set them aside.

In a large mixing bowl add cake mix, eggs, oil, and mix that together until combined. Once thats combined, pour in the crushed up cadbury eggs and fold them into the cake cookie batter until incorporated.

Line two large baking sheets with parchment paper. Then use a small cookie scoop or half of an ice cream scoop to scoop the dough onto the parchment paper (make sure you leave about 2 inches of space between each cookie because they will expand). I ended up with 16 cookies (make sure you don't do more than 8 cookies per cookie sheet). Bake them in the oven at 350°F for 10 - 12 minutes. Once they are done, let them cool completely. Enjoy!

https://www.youtube.com/watch?v=TIPkGUrE1OY

Top 4 cake cookies recipes from across the web

The most viewed cake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mint Chocolate Chip Cookies

Cake Mix Cookies

Vegan Carrot Cake Cookies

4 Ingredient Cadbury Cookies

Top 4 cake cookies recipes from across the web

The most viewed cake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mint Chocolate Chip Cookies

Cake Mix Cookies

Vegan Carrot Cake Cookies

4 Ingredient Cadbury Cookies

The most viewed cake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine