Time 1h5m Number Of Ingredients 4 Steps:
In a medium bowl, stir together the cake mix, eggs and vegetable oil then stir in 3/4 cup of the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpat baking mats. Remove the dough from the fridge and using two spoons or a small ice cream scoop, portion out about 2 tablespoons of the dough into mounds on the baking sheet, spacing the mounds at least 2 inches apart. Add the remaining 1/4 cup of the mini chocolate chips to the tops of the mounds. Bake the cookies for 12 to 15 minutes until they are pale golden. Remove them from the oven and allow them to cool on the baking sheet for 10 minutes until set. Transfer the cookies to a rack to cool completely.
Time 30m Yield 12 servings Number Of Ingredients 4 Steps:
Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet. Bake at 350°F (180°C) for 10-12 minutes. Enjoy!
Yield 60 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well. Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes. Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.
Time 25m Yield 42 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in nuts and chocolate chips. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.
Time 25m Yield 4 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 375°. In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix; beat on low speed until blended. Stir in chocolate and peanut butter chips. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Cool 3 minutes before removing to wire racks. Store in an airtight container.
Time 1h50m Yield 30 Number Of Ingredients 5 Steps:
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. 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.
Time 35m Yield 30 cookies Number Of Ingredients 5 Steps:
In a bowl, stir cake mix, butter and milk until well combined. Break egg into mixing bowl and mix well. Bake in 350 F oven for 12 - 15 minutes. Enjoy – .
Time 20m Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees. Combine all the ingredients (except chocolate chips) in a bowl by hand. The batter will be thick. Gently stir in the chocolate chips. Spoon onto cookie sheets leaving about 2 inches between cookies. Bake for 8 to 10 minutes until they start to brown SLIGHTLY on the edges. Allow the cookies to cool on the baking sheet for 5 minutes and then move them to a wire rack to cool completely.
More about “cake mix chocolate chip cookies recipes”
Time 13m Yield 24-36 cookies, 24-36 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set). Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step). Bake for 8-10 minutes (depends on which cake mix you use & the oven – I start looking at them through the glass around 6.5 minutes – they will get a dull/cracked appearance on top when done). Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks.
