As a busy mom, cake mix cookies are a go-to when I’m looking to make a special treat for my kiddos. This cookie recipe combines the minty delight of Andes Candies with a Betty Crocker Chocolate Fudge Cake Mix that has them thinking I’m mom-of-the-year!
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I’m most definitely getting in the Christmas spirit these days and my kids have been wanting to bake with me, so we decided on some delicious cake mix cookies.
I gave them a few flavor options to choose from and the decision was unanimous..
Andes Candies Chocolate Fudge Cake Mix Cookies!
I learned the cake mix cookie secret from my beautiful Mother-In-Law. She had 4 boys (5, if you include the FIL) to cook for, so she learned early on that shortcuts were her friend. You’d never know it though, because they taste every bit as if they were made from scratch.
Besides not being time intensive, I also love how flexible this type of cookie making is.
Just combine your favorite candy with your favorite cake mix and WA-LA!
Done and delicious!
What you’ll need..
A great non-stick cookie sheet is essential in this endeavor. My all-time favorite company for bakeware is KitchenAid and while it would be a bonus, nobody is paying me to say that. 😉 My experiences with their products have always just been positive. I know when I purchase from them, I’m getting an affordable, yet quality made product and that scores major points with me.
You can check them out by visiting their site directly or if you wanna give it a go, Amazon always has great deals on KitchenAid Products.
Now that we have the bakeware out of the way, lets get to the ingredients.
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- 2 Eggs
- 1 package of Andes Candes
- 1/3 cup vegetable oil
You can print out the full directions below and make sure to follow me on Pinterest for more!
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Lots of Luv!
Katie
Ingredients
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- 2 Eggs
- 1 package of Andes Candes
- 1/3 cup vegetable oil
- Christmas Sprinkles (optional)
Instructions
- Heat oven to 350°F.
- In a large bowl, combine cake mix, oil, and eggs. Mix with spoon until your dough forms.
- Refrigerate for 30 minutes - 1 hour.
- Shape dough into 1 inch balls and place on cookie sheet roughly 2 inches apart.
- Bake 9-12 minutes or until cooked through. You can test this with a toothpick. Just insert and if it comes out clean, your good. 🙂
- Allow to cool for a minute then transfer to a cooling rack.
- Cool for approximately 30 minutes then cover and store.
Notes
To keep the cookies soft, store with a slice of bread. If dough sticks to hands while forming balls, lightly grease hands with PAM.
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