Today I'm sharing some of my favorite cookies when I want to make up a treat but am limited on time (and don't want the mess). There are endless variations and we each have a favorite. Brady loves the chocolate chocolate chip, Katy the red velvet, and Ricky and I are very partial to the strawberry. If you came to one of my book signings for my latest book, Sweetness, and had a cookie (or two), it was this recipe.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 2dozen
Calories: 119kcal
Ingredients
1box15 to 18 ounces cake mix (see variations for flavors)
2large eggs
1/2cupvegetable oil
Instructions
Preheat the oven to 350 degrees.
Combine the cake mix, eggs, and oil in a large mixing bowl and beat with an electric mixer at medium speed until well blended, about 2 minutes.
Form the dough into balls a little smaller than a golf ball size and place them 2 inches apart on 2 ungreased baking sheets.
Bake until very lightly browned at the edges, 10 to 12 minutes. Allow to cool completely before removing from the baking sheets.
Notes
VariationsRed Velvet Cookies: Use red velvet cake mix and stir in 1 cup white chocolate morsels after mixing.Chocolate Chippers: Use chocolate cake mix and stir in 1 cup semisweet chocolate morsels after mixing.Strawberry Crinkles: use strawberry cake mix and stir in 1 cup white chocolate morsels after mixing. Roll the dough balls in confectioners' sugar before placing on the baking sheets for a pretty snow-capped crinkle.Butter Pecan Crinkles: Use butter pecan cake mix and stir in 1/2 to 1 cup pecan pieces after mixing. Roll the dough balls in confectioners' sugar before placing them on the baking sheets.