Quick-Mix Chocolate Cookies
By tori420d
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Ingredients
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
- 2 Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- 3 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
Details
Servings 1
Adapted from bettycrocker.com
Preparation
Step 1
Quick-Mix Chocolate Cookies Recipe from Betty Crocker
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Betty Crocker Mixes
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Quick-Mix Chocolate Cookies
Quick-Mix Chocolate Cookies
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box Betty Crocker® SuperMoist® devil's food cake mix
Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
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To make Chocolate Chip-Chocolate Cookies, stir 2/3 cup miniature semisweet chocolate chips into the dough.
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These cookies are the quick and easy to make. I do use olive oil instead of veggie oil. There is no limit to the flavors you can create with your imagination. If you want soft cookies, make them a little bigger and bake less time. Vice-versa for crunchy. They freeze well but thaw completely in freezer bag before eating or they can dry out. This is the best cookie recipe, I think, ever!
I just made these cookies and they came out awesome. I omitted the sugar though. On half of them, I made a peanut butter frosting and frosted them and then placed peanut butter m&m's on them. The other half I covered in powdered sugar.
when you buy TWO BOXES Fun da-middles™ Cupcake Mix
when you buy TWO POUCHES any flavor 17.5 OZ. OR LARGER Betty Crocker® Cookie Mixes
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