Welcome to The Recipe Corner, your new go-to spot for simple, delicious, and stress –free goodies straight from my kitchen to your phone screen. If you have bounded into this land of imagination, then you may as well don your superhero cape and learn how to make four ingredient Cake Mix Cookies.
It was not my intention to throw these little delicacies into the recipe pile for this week, but my guys begged me to make them. In this situation, mi casa es tu casa, so I’ve pulled you right into the kitchen with me.
The best part about these sweet treats is they take no time at all to throw together, and like your favorite outfit, they are completely customizable.
Now, let’s get to the good stuff!
You will need two boxes of cake mix, two sticks of butter, four eggs, and two cups of mix-ins. This is enough for 48 cookies, but if you don’t need that many, you can cut the ingredients in half and just make 24.
Our favorites are red velvet cake mix with white chocolate chips and strawberry cake mix with creme chips. You can also use white cake mix and sprinkles, yellow cake mix with chocolate chips, chocolate cake mix with peanut butter chips, or spice cake with creme chips.
Again, we are in imagination land. You’re wearing a cape designed to take on the toughest cookie monsters. If it sounds like a great combo for a midnight rendezvous with the snack jar, try it out.
Since I did the red velvet cookies the last time I made these, this time I opted for strawberry cake mix and creme chips.
Start by preheating your oven to 325 degrees. Cake Mix Cookies take no time at all to bake up, so this low oven temperature is perfect for the consistency we need.
Combine your cake mix, butter, and eggs in a bowl until they are completely incorporated. The dough will be really thick, so if you have a Dutch dough whisk, use that to stir or use a cake spatula.
When your dough comes together, gently fold in your mix-ins. Line two cookie sheets with parchment paper, and place four separate pieces of the paper the size of the pan on the counter.
Pinch your cookie dough off into one-inch sections and roll them into a ball. Place the balls two inches apart, eight to a sheet, and use your fingers to flatten them out.
Place your cookies in the oven and bake them for 5-8 minutes. You will know they are ready when the dough is puffed up, and they are no longer shiny on top. The edges and bottom will be golden brown.
DO NOT WALK AWAY FROM THE OVEN! They can go from done to burnt in seconds.
As you take the cookies out of the oven, grab the corner of the parchment paper and slide them out onto your countertop to cool. Slightly angle your pan almost level with the uncooked dough filled sheets and pull the corner of the paper onto your baking pan to refill it.
Continue switching out baked and unbaked cookies until they are all done.
I know I talk about the temptation to not immediately eat the hot cookies right out of the oven, and this time is no exception. Let those puppies cool off completely. If you try to grab one up while it’s hot, it will fall apart in your hand.
You know, not that I’m speaking from experience or anything. (Insert guilty look here)
I had a total of about 45 minutes invested in this recipe from start to finish. They are great to bake when you need a quick dessert fix or something delicious for the bake sale your kids forgot to tell you about.
I only had a mixing bowl, dough whisk, and two cookie sheets to wash up, so the whole set up is pretty mom-friendly too. I usually store our cookies in the middle of the kitchen table in a Tupperware container or on the counter in a covered cake plate for about 3-5 days if they last that long.
Keep your apron close and your oven closer and be sure to check back in at The Recipe Corner each week. There’s bound to be something here that will have your kitchen smelling amazing, and the mama in you smacking hands away from a plate. Seasonal recipes are on the horizon, so stay tuned!
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