We are now in the season of eating, so I will probably be posting several recipes over the next few weeks. I thought I’d begin with something easy and delicious.
First, I have to tell you, these are from the Pioneer Woman. I like so many of her recipes. Second, these are so easy, there’s no reason anyone can’t make 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 liked them so much.
I think it’s also important to note that these can be made 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 them for the 4th of July this summer.
These cookies are so popular because they have a rich, chocolate flavor. It’s tough 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 whenever 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 plenty; you may need more than 3/4 cup.
Chocolate Cake Mix Cookies
These cookies are fudgy and soft. You would never guess they were made from a cake mix. And while they were touted as Christmas cookies, they're perfect all year round.
- 1 15-16 oz Devil's food cake mix
- 1 t. baking powder
- 2 large eggs
- 1/3 c. vegetable oil
- 2 t. vanilla extract
- 3/4 c. red and green sprinkles Can use any color sprinkles for other times of the year
Preheat the oven to 350.
Line 2 baking sheets with parchment paper.
Whisk the cake mix and baking powder in a large bowl to get rid of any lumps.
Add the eggs, vegetable oil, and vanilla. Mix well to combine.
Cover and refrigerate until the dough just begins to firm up, about 30 minutes.
Spread the sprinkles in a shallow bowl.
Scoop and roll the dough into balls (about 2 T. each), then roll the balls in the sprinkles.
Place on the baking sheets, about 2 inches apart.
Bake until the tops of the cookies are slightly puffed and cracked and the edges are set (10-12 minutes).
Let cool 5 minutes on the baking sheets, then remove to cool completely.
This is a Pioneer Woman recipe.