Cheat Your Way to Deliciousness: Cookies and Cream Cookies With Cake Mix

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Indulge in Sweet Simplicity

Are you craving a delightful treat but don’t have the time to whip up a batch of cookies from scratch? Look no further, because I have the perfect solution for your sweet tooth – Cookies and Cream Cookies with Cake Mix! These delectable cookies are not only incredibly easy to make, but they also taste like a dream. In this blog post, I’ll walk you through the simple steps to create these mouthwatering cookies and share some tips and tricks to make them even more special. With a prep time of just 10 minutes and a cook time of 12 minutes, you’ll have a batch of delicious cookies ready to enjoy in no time.

Prep Time: 10 minutes
Cook Time: 12 minutes
Yields: Approximately 24 cookies

Ingredients:

1 box of your favorite chocolate cake mix (approximately 15.25 ounces)
1/2 cup (1 stick) of unsalted butter, softened
1 large egg
1 teaspoon of pure vanilla extract
1 cup of crushed chocolate sandwich cookies (like Oreo)
1/2 cup of white chocolate chips (optional, but highly recommended)

Instructions:

1. Preheat your oven:

Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. Prepare the cake mix:

In a large mixing bowl, empty the contents of the cake mix. Add the softened butter, egg, and vanilla extract.

3. Mix it up:

Use a hand mixer or simply stir with a wooden spoon until the ingredients are well combined. The dough will be thick and slightly sticky.

4. Add the goodies:

Gently fold in the crushed chocolate sandwich cookies and white chocolate chips into the dough. This step is where the “cookies and cream” magic happens.

5. Scoop and drop:

Using a cookie scoop or a spoon, drop spoonfuls of dough onto your prepared baking sheets. Make sure to leave some space between each cookie to allow for spreading during baking.

6. Bake to perfection:

Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes, or until the cookies’ edges are lightly golden but the centers are still slightly soft. Be careful not to overbake, as these cookies are best when they are slightly gooey on the inside.

7. Cool and enjoy:

Once out of the oven, allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Or, if you can’t wait, enjoy them while they’re warm – there’s something truly magical about that melted white chocolate!

Tips for the Perfect Cookies and Cream Cookies:

Get creative: You can mix in various toppings like crushed peanut butter cups, chopped nuts, or even more cookies for extra texture and flavor.
Chill your dough: If you prefer your cookies to be thicker and chewier, refrigerate the dough for about 30 minutes before scooping and baking.
Storage: These cookies stay fresh for several days in an airtight container, but good luck keeping them around for that long – they’re irresistibly delicious!

So there you have it, an incredibly easy and quick recipe for Cookies and Cream Cookies with Cake Mix. With minimal prep and cook time, you can satisfy your cookie cravings in a matter of minutes. Plus, the result is a batch of scrumptious cookies that taste like you spent hours in the kitchen. These cookies are a hit at gatherings, potlucks, or as an everyday treat. Give them a try, and you’ll see why they are a favorite among cookie enthusiasts. Enjoy!

Frequently Asked Questions (FAQ) about Cookies and Cream Cookies with Cake Mix

What is the key ingredient in Cookies and Cream Cookies with Cake Mix?
- The key ingredient is a box of your favorite chocolate cake mix, which forms the base for these delectable cookies.
Can I use any chocolate cake mix, or do you recommend a specific brand?
- You can use any chocolate cake mix brand you prefer. The recipe is quite flexible and works with most standard cake mix options.
Are there any variations I can try with this recipe?
- Absolutely! You can get creative by adding different mix-ins like crushed peanut butter cups, chopped nuts, or more cookies to the dough for added texture and flavor.
Do I need to chill the dough before baking?
- Chilling the dough is not necessary, but if you prefer thicker and chewier cookies, you can refrigerate the dough for about 30 minutes before scooping and baking.
What is the best way to store these cookies?
- Store your Cookies and Cream Cookies in an airtight container at room temperature. They will stay fresh and delicious for several days. However, it’s unlikely they’ll last that long!
Can I freeze the cookie dough or baked cookies for later use?
- Yes, you can freeze the cookie dough for up to three months. To freeze baked cookies, make sure they are completely cooled and then store them in an airtight container with layers separated by parchment paper.
Can I substitute any of the ingredients for a healthier version?
- While this recipe is meant to be a sweet indulgence, you can experiment with substitutions like using a sugar-free cake mix or reducing the amount of butter. Keep in mind that this may alter the taste and texture.
Are white chocolate chips necessary, or can I skip them?
- White chocolate chips are optional, but they add a delightful flavor contrast to the cookies. You can omit them if you prefer a more traditional “cookies and cream” experience.
How many cookies does this recipe yield?
- This recipe typically yields approximately 24 cookies, but the exact number may vary based on the size of your cookie dough scoops.
What is the recommended oven temperature for baking these cookies?
- Preheat your oven to 350°F (175°C) before baking the cookies. This temperature ensures they cook to perfection with a slightly crispy edge and a soft center.
Can I make these cookies without an electric mixer?
- Yes, you can mix the dough by hand with a wooden spoon or silicone spatula. It may require a bit more effort, but it’s entirely doable.
How long do these cookies take to bake, and how can I tell they’re done?
- Bake the cookies for approximately 10-12 minutes. They’re ready when the edges turn lightly golden, but the centers are still slightly soft. Be cautious not to overbake, as they’re best when slightly gooey inside.