Here’s a more detailed step-by-step breakdown of the Cake Mix Snickers Cookies recipe, with additional tips and tricks to ensure you get the best cookies!
Ingredients:
- 1 box (15.25 oz) Betty Crocker Milk Chocolate Cake Mix
- The cake mix provides the base for these cookies, giving them a rich, chocolatey flavor.
- 1/2 cup vegetable oil
- The oil helps keep the cookies soft and chewy. You can substitute with melted butter for a richer flavor, but the oil gives the best texture.
- 2 large eggs
- Eggs provide structure and moisture to the dough.
- 1 bag (11.5 oz) Snickers Minis (Unwrapped and chopped into pieces)
- Snickers Minis are perfect for this recipe because they are bite-sized, and when chopped, they distribute well throughout the dough, giving every bite a nice mix of chocolate, caramel, and peanuts.
Instructions:
Step 1: Prepare the Snickers Minis
- Unwrap the Snickers Minis: Take all the Snickers Minis out of their wrappers. This is a little time-consuming, but it’s worth it for the delicious result.
- Chop the Snickers: Chop each Snickers Mini into small pieces. You want them to be about the size of chocolate chips or a little larger. Be careful not to chop them too small, or they might melt into the dough during baking.
Step 2: Mix the Cookie Dough
- Combine Dry Ingredients: In a large mixing bowl, start by adding the chocolate cake mix. Cake mix is a great shortcut for cookies, as it provides both sweetness and structure.
- Add Wet Ingredients: Add the vegetable oil and eggs to the dry ingredients. Stir until everything is thoroughly combined. The dough should be thick and slightly sticky. It may seem a little drier at first, but the oil and eggs will come together as you mix.
- Fold in the Snickers: Gently fold the chopped Snickers Minis into the dough. Be sure to distribute them evenly, so every cookie has a chunk of Snickers in every bite!
Step 3: Chill the Dough
- Chill the dough for at least 1 hour: This step is crucial for two reasons:
- It helps the dough hold its shape: Chilling prevents the cookies from spreading too thin in the oven, ensuring they stay thick and chewy.
- It allows the flavors to meld: Giving the dough time to rest enhances the chocolate flavor and gives the Snickers time to infuse their sweetness into the dough. If you’re in a rush, try to chill for at least 30 minutes, but an hour or more will yield the best results.
Step 4: Shape the Cookies
- Preheat your oven: Preheat your oven to 350°F (175°C). Make sure the oven is fully heated before placing the cookies in.
- Prepare your baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.
- Scoop the dough: Use a cookie scoop (about 1.5 tablespoons) to portion out the dough. If you don’t have a scoop, you can use a spoon. Roll the dough into balls with your hands for a smoother shape.
- Tip: If you want uniform cookies, use a cookie scoop to make sure they are all the same size.
- Place dough on the sheet: Space the dough balls about 2 inches apart on the baking sheet to allow them room to spread.
Step 5: Bake the Cookies
- Bake for 7-9 minutes: Place the baking sheet in the preheated oven. Bake the cookies for 7-9 minutes, depending on how soft or crisp you want them. The cookies should be set at the edges but still soft in the center.
- Tip: If you like your cookies on the softer side, check them at 7 minutes. If you prefer them slightly crispier, give them the full 9 minutes.
- Optional – Brown the cookies: For a slightly crispy exterior, you can broil the cookies for 1-2 minutes at the end of baking to brown the tops slightly. Just keep a close eye on them, as broiling can burn quickly.
Step 6: Cool and Enjoy
- Cool on the baking sheet: Let the cookies cool on the baking sheet for about 2 minutes. This helps them firm up before transferring.
- Transfer to a wire rack: After the initial cooling, transfer the cookies to a wire rack to cool completely. If you don’t have a wire rack, you can place them on a plate or counter.
- Store in an airtight container: Store leftover cookies in an airtight container at room temperature for up to 1 week (if they last that long!). You can also freeze them for up to 3 months. Simply let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag.
Additional Tips and Variations:
- For an extra caramel kick: Drizzle some caramel sauce over the cooled cookies for added sweetness and richness.
- Mix-ins: If you love extra chocolate, add chocolate chips to the dough along with the Snickers.
- Thicker cookies: If you want thicker, more cakey cookies, chill the dough longer (overnight works great) and slightly underbake them to keep them soft in the middle.
These cookies are an easy way to satisfy your sweet tooth with minimal effort and maximum flavor. Enjoy these gooey, chewy Cake Mix Snickers Cookies at any time – they’re perfect for a party, bake sale, or just a quick snack!