When I worked, I would often bring cookies or a cake into the office and I started to get a reputation as an amazing baker. It was kind of embarrassing, actually, because all of my most popular recipes use boxed cake mix – and sometimes little else. It’s a good thing there is no official Persephone office, because I think I would be shamed off of a staff that seems to have a disproportionately large number of accomplished cooks and bakers. But for those of you who want to impress your friends and family with your mad baking skills, looks no further than me and Betty Crocker.
First up is a recipe that I thought my grandmother invented, and is about as easy as making the cake straight from the box. It turns out she didn’t, as the recipe is readily available on the Internet. I copied this one from Cooks.Com and it was the same one my grandmother used. We call them Lemon Whippersnaps, although I think people also call them other names. I prefer them soft, so I usually bake them for 10-12 minutes.
1 (18 1/2 oz.) package lemon cake mix
2 Cups Cool Whip
1/2 Cup powdered sugar.
Grease cookie sheets. Combine cake mix, Cool Whip, and egg in a large bowl. Stir until well mixed. Drop by teaspoonfuls into powdered sugar and roll to coat. Place 1 1/2 inches apart on cookie sheet. Bake at 350 degrees for 10 to 15 minutes until light golden brown. Remove from cookie sheet and cool. Makes approximately 4 dozen cookies.
This next one is one of my favorites, and I found it after searching furiously for a recipe to make the Chocolate Marshmallow cookies I loved (I can’t emphasize enough how much I loved these cookies) when I was a kid. These ones come pretty close to the original. Beware though, I also call them crack cookies because about five minutes after I am done with one I NEED another one. I found this recipe a few years ago on I Blog About Nothing.
Chocolate frosting of your choice (I usually use a canned milk chocolate frosting)
1 c. sour cream
1 c. kahlua or coffee liqueur
1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. vegetable oil
6 replies on “Cake Mix Cookies and a Bonus Cake Recipe”
I love cherry chip cake mix cookies. They are fabulous.
I’m about to share a long-held family recipe with you all: the easiest cookie bars on the planet.
1 cake mix
2 large eggs
1 stick of butter, melted
1 cup quick oats
vanilla to taste (um… in my family this means glug, glug, swig ifyouknowwhati’msayin)
1/4 cup brown sugar
1-2 cups of whatever mix-ins suit the cake mix you’ve chosen
Mix it all together, spread it in a cake pan, bake it at 375 for 20 minutes.
That’s it. Sour cream white mix plus chocolate chips makes fabulous chocolate chip cookie bars, spice cake mix with Christmas’ leftover spiced pecans is a favorite New Years’ snack, one of my favorites is lemon cake mix with sliced almonds sprinkled on top instead of mixed in. My sister does chocolate cake mix, chocolate chips, leaves out the oatmeal, and calls them brownies.
Wow, so this might be the most fortuitous post ever for me. My boyfriend was just begging me to find a recipe for dark chocolate marshmallow cookies this afternoon, and that sounds exactly like the recipe he was describing for me. Thanks for saving me a lot of time hunting around! :)
awesome! let me know if they meet his criteria! It’s flexible, obviously, in terms of frosting and cake mix you choose. I happen to like milk chocolate, but you could go darker.
Ha! I love this because I do the same thing.
You know what makes a really delicious cookie? Brownie mix! They’re crisp and chewy on the outside, fudgy on the inside- it’s all the best of a brownie, but in cookie form (and people CANNOT believe that they taste EXACTLY like a brownie!)
The recipe is a little loosey-goosey, but it goes something like this:
One box brownie mix (any kind is fine, if it comes with a chocolate syrup packet, add it)
One stick of butter, softened.
You *might* need to add a tablespoon or two of water (or chocolate syrup!) to get everything damp (you don’t want to see any dry powder, but it should be pretty dry and grainy looking).
Bake for 10-12 minutes at 350 degrees.
The tops should look like brownies- cracked and split open, but still moist.
You have to let them cool a bit before you try to get them off of the cookie sheet, or else they’ll fall apart.
Enjoy by the boatload. Especially in the form of an ice cream sandwich.
ooooh I have never even thought of that. It’s going in my lazy cookie bank for sure!