Chocolate Cake Mix M&M Cookies

By srumbel

Chocolate Cake Mix M&M Cookies – Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!
from averiecooks.com

Ingredients

• one 15.25-ounce box devil’s food cake chocolate cake mix
• 2 large eggs
• 1/3 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 1/4 cups M&Ms, plus more for adding to the tops as desired

Details

Preparation time 10mins
Cooking time 240mins

Preparation

Step 1

To a large bowl, add the cake mix, eggs, oil, vanilla, and mix with a handheld electric mixer for about 2 minutes, or until combined. Batter will be very thick.

Add 1 1/4 cups M&Ms and stir in by hand.

Using a 2-tablespoon cookie scoop, form mounds of dough, and place the mounds on large plates lined with plastic wrap. The dough is tacky, sticky, and a little difficult to work with, but do your best to form mounds. Do not crowd them as the mounds will spread. Use additional plates as necessary.

Add a few additional M&Ms to the top of each cookie, cover plates with plastic wrap, and refrigerate for at least 4 hours (overnight is best).

Preheat oven to 350F, line baking sheets with Silpats or spray very well with cooking spray. Place dough mounds on baking sheets, spaced at least 2 inches apart; do not crowd them because even after chilling the dough, it still spreads. I use a half-sheet pan and bake 6 cookies per sheet.

Bake for about 11 to 12 minutes (if your cookies are smaller than mine, reduce baking time) or until cookies are just set; don’t overbake but these are the types of cookies that if they’re too underbaked, you will have a hard time getting them off the baking sheets in one piece. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Yield: 13 large cookies