Chocolate Cake Mix Cookies

We are now in the eating season, so I will probably be posting several recipes in the next few weeks. I thought I’d start with something easy and delicious.

First, I have to tell you that these are from the Pioneer Woman. I like many of her recipes. Second, these are so easy that there’s no reason anyone should be able to do them. I almost felt guilty using a cake mix, but once I ate these cookies, I was hooked. I even made them twice last year for Christmas, because everyone really liked them.

I think it’s also important to note that these can be done at any time of the year. While they’re highlighted as Christmas cookies, you can use any color sprinkles to make them perfect for any holiday. As you can see below, I made these for the 4th of July this summer.

These cookies are so popular because they have a rich chocolate flavor. It’s hard to eat just one!!

Here I am after making my second batch last Christmas. Don’t you love my t-shirt? Carly makes me wear it every time we make cookies together.

So, don’t wait to make these. Get your cake mix now and make them. You could even make them for Thanksgiving, using fall colored sprinkles. Also, make sure you have enough; you may need more than 3/4 cup.

These cookies are sweet and soft. You would never guess that they are made from a cake mix. And although they were promoted as Christmas cookies, they are perfect all year round.

one
15-16 ounces
Devil’s Food Cake Mix
one
t.
baking powder
2
long
eggs
1/3
c.
vegetable oil
2
t.
vanilla extract
3/4
c.
red and green sparks
Sprinkles of any color can be used for other times of the year.

Line 2 baking sheets with parchment paper.
Whisk the cake mix and baking powder together in a large bowl to break up any lumps.
Add the eggs, vegetable oil, and vanilla. Mix well to combine.
Cover and refrigerate until the dough begins to firm up, about 30 minutes.
Spread the chips in a shallow bowl.
Scoop out and roll the dough into balls (about 2 tablespoons each), then roll the balls in the sprinkles.
Place on cookie sheets, about 2 inches apart.
Bake until the tops of the cookies are slightly puffed and cracked and the edges are just set (10-12 minutes).
Let cool 5 minutes on the cookie sheets, then remove to cool completely.