Fudgy Chocolate Cake Mix Cookies (Hocus Pocus Cookies!)
Servings: 24 Cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Resting Time" 2 minutes
Total Time: 21 minutes
Ingredients:
15.25 ounces chocolate fudge cake mix I used Betty Crocker Super Moist Chocolate Fudge
½ teaspoon baking powder
3 large eggs
1/3 cup oil
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups chocolate candies Like M&Ms, divided
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or spray with cooking oil.
In a large mixing bowl combine the cake mix and baking powder.
Crack the eggs into a small bowl and lightly beat with a fork to break the yolks.
Add beaten eggs, oil, milk and vanilla to the bowl with the cake mix. Mix well until their is no more dry ingredients and the dough forms. Dough will be sticky like brownie batter.
Fold in a cup of chocolate candies into the cookie dough and mix until combined.
Scoop out balls of dough using a small cookie scoop, about the size of a ping pong ball or 1 1/2 tablespoons per cookie.
Leave two to three inches between each cookie dough ball as these cookies will spread as they bake.
Press a few extra M&Ms into each cookie dough to decorate for a prettier final cookie. I like to use multiple candies in each cookie.
Bake for 8-10 minutes, being careful not to overbake. Cookies will still be soft in the middle but cooked on the edges. Allow cookies to cool on the cookie sheet for 2 minutes then transfer to a wire rack. Enjoy!
Notes:
This recipe was developed with a 15.25 ounce cake mix. Some of the cake mix brands have been decreasing the size to 13.25 ounces. If you use only 13.25 ounces of cake mix the recipe may not be as successful so check the box carefully.
You could also add 1/4 cup from a second box of mix to make up the extra missing 2 ounces from the smaller-sized box. Some readers have reported they have added 1/4 cup of flour extra to make up the difference. I have not tested this in every recipe here, so it may not be successful for every recipe on this site.
If your candies don’t look quite like you’d like them on top of the cookie, you can press a few extra candies into the top of the cookie while the cookie is still hot. Do this right after baking and your cookies will look like a bakery style cookie every time!
Variations and FAQ:
Here are a few quick and easy variations you can do with these cookies!
Change The Candy Colors For Holidays– Swap in different colors for different holidays. These cookies are especially fun for Halloween with orange candies or red and green for Christmas!
Try Peanut Butter Candies– Peanut butter candies (like Reese’s Pieces!) are excellent in these cookies and go so well with the cookies.
Add Sprinkles – A couple of brightly colored sprinkles can really pop on these dark-colored cookies, or make Funfetti cake mix cookies that start with a box of sprinkle cake mix.
How Do I Store These Chocolate Cookies?
These gooey cookies can be stored in an airtight container on the counter for 3-5 days. They never seem to last that long at our house!
Notes:
Calories: 194kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 171mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Recipe courtesy of On My Kid’s Plate.com