Craving a sweet treat but short on time? These Duncan Hines Cake Mix Cookies are your answer! Imagine soft, chewy cookies bursting with flavor, and the best part? They require just a handful of ingredients and minimal effort. Perfect for busy weeknights, last-minute gatherings, or when that irresistible cookie craving strikes. As the holidays approach and everyone is searching for easy baking solutions, these cookies become an absolute lifesaver. I’ve been making these for years, adapting them to countless flavors, and they always disappear in minutes. Get ready to experience cookie bliss with this incredibly simple recipe!
My journey with these cookies started during my college days. Living in a dorm with limited kitchen equipment, I needed a dessert that was both delicious and ridiculously easy to make. Cake mix cookies were the perfect solution! Over the years, I’ve experimented with different cake mix flavors, add-ins, and baking techniques to perfect the recipe. I’ve learned the secrets to achieving the perfect soft and chewy texture every time. I’m excited to share my expert tips and tricks to help you create the ultimate cake mix cookies.
Cake mix cookies are definitely trending because people are craving quick and convenient recipes that don’t sacrifice taste. With a few simple tweaks, a basic cake mix can transform into dozens of unique and delicious cookie variations. It’s all about personalization and enjoying the process!
Ingredients
This recipe is all about simplicity. You likely have most of these ingredients in your pantry already. Let’s break down each ingredient and discuss substitutions.
- Duncan Hines Cake Mix (1 box): This is the base of our cookies. Yellow cake mix, chocolate cake mix, strawberry cake mix…the possibilities are endless! The cake mix provides the sweetness, flavor, and structure. Using a different brand can change the final texture slightly.
- Ingredient Science: Cake mix contains flour, sugar, leavening agents, and flavorings, all pre-portioned for consistent results.
- Substitution Tip: If you’re feeling adventurous, try using a gluten-free cake mix for a gluten-free version. Be mindful that the texture might be slightly different and adjust baking time accordingly.
- Eggs (2 large): Eggs bind the ingredients together and contribute to the cookie’s texture. They add moisture and richness, ensuring a soft and chewy result. Using room temperature eggs allows for better emulsification, leading to a smoother batter.
- Ingredient Science: Eggs provide protein and fat, which contribute to the structure and moistness of the cookies.
- Substitution Tip: For an egg-free alternative, try using flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Let it sit for 5 minutes to thicken before adding it to the batter.
- Oil (1/2 cup): Oil adds moisture and tenderness to the cookies. Vegetable oil, canola oil, or even melted coconut oil work well. Avoid using strongly flavored oils like olive oil, as they can overpower the taste of the cookies.
- Ingredient Science: Oil coats the flour particles, preventing gluten development and resulting in a softer cookie.
- Substitution Tip: Melted butter can be used as a substitute for oil, but it will slightly change the texture, making the cookies a bit denser.
- Add-ins (Optional): This is where you can get creative! Chocolate chips, sprinkles, nuts, dried fruit, candies – the choice is yours. Add about 1 cup of your favorite add-ins to customize the cookies to your liking.
- Ingredient Science: Add-ins contribute to the flavor, texture, and visual appeal of the cookies.
- Substitution Tip: Consider seasonal add-ins to match the holidays or time of year. For fall, try adding chopped pecans and cinnamon chips. For Christmas, try peppermint candies or red and green sprinkles.
Expert Tips
I’ve made these cookies countless times, and I’ve picked up a few tricks along the way to ensure perfect results every time.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix the ingredients until just combined.
- Chill the Dough (Optional): Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too thin. This is especially helpful if you live in a warm climate or are using a particularly oily cake mix.
- Use a Cookie Scoop: A cookie scoop ensures that all the cookies are the same size, which helps them bake evenly.
- Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are set and the centers are still slightly soft. They will continue to bake as they cool on the baking sheet.
- Experiment with Flavors: Don’t be afraid to get creative with your cake mix and add-ins. Try using different cake mix flavors, like red velvet or lemon, or adding extracts, spices, or zests to the batter.
- Adjust Baking Time: Depending on your oven and the thickness of your cookies, you may need to adjust the baking time slightly. Keep a close eye on them and bake until they are golden brown around the edges.
Storage & Substitutions
Here’s how to keep your cookies fresh and ideas for ingredient swaps.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. To keep them even fresher, you can freeze them for up to 2 months. Thaw them at room temperature before serving.
- Substitutions:
- Cake Mix: Use any flavor of Duncan Hines cake mix that you like. Other brands of cake mix can also be used.
- Oil: Melted butter or applesauce can be substituted for oil.
- Eggs: Flax eggs or mashed banana can be used as egg substitutes.
- Add-ins: Get creative! Use any combination of chocolate chips, nuts, sprinkles, dried fruit, or candies that you enjoy.
FAQ
Can I use a different brand of cake mix?
Yes, you can use other brands of cake mix. However, the texture and flavor of the cookies may vary slightly depending on the brand. Duncan Hines tends to produce a reliably moist and flavorful cookie. Experimenting with different brands is part of the fun!
Can I add frosting to these cookies?
Absolutely! These cookies are delicious on their own, but they are also great with frosting. You can use store-bought frosting or make your own. Try using a frosting that complements the flavor of the cake mix you used.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Why are my cookies flat?
Flat cookies can be caused by a few factors: too much oil, not enough flour, or using room temperature butter instead of oil. Try chilling the dough for 30 minutes before baking to help prevent spreading. Also, make sure your oven is properly preheated.
Why are my cookies dry?
Dry cookies are usually the result of overbaking. Make sure to bake the cookies until the edges are set and the centers are still slightly soft. They will continue to bake as they cool on the baking sheet. Adding an extra tablespoon of oil can also help increase moisture.
Can I double the recipe?
Yes, you can easily double or triple the recipe to make a larger batch of cookies. Just make sure to adjust the baking time accordingly.
What other mix-ins can I use?
The possibilities are endless! Consider M&Ms, peanut butter chips, toffee bits, chopped pretzels, or even dried cranberries. Get creative and experiment with your favorite flavors!
So there you have it – the easiest and most versatile cookie recipe you’ll ever need! These Duncan Hines Cake Mix Cookies are perfect for any occasion, from a quick weeknight dessert to a festive holiday treat. With endless flavor combinations and minimal effort required, you’ll be making these cookies again and again. I hope you enjoyed this recipe and found it helpful. Now it’s your turn to get baking!
