These cookies are a delicious twist on traditional chocolate chip cookies, using cake mix for an easy and chewy texture. With chopped Snickers Minis mixed in, they deliver a mouthwatering combination of chocolate, caramel, and peanuts.
Ingredients Breakdown:
- 1 box (15.25 oz) Betty Crocker Milk Chocolate Cake Mix
- Why use cake mix? The cake mix serves as the base for your cookies, making the dough easy to mix while also contributing to a soft, chewy texture. The milk chocolate cake mix is sweet and adds a rich chocolate flavor that pairs perfectly with the Snickers.
- Variation: You can experiment with different cake mixes! Try a devil’s food cake mix for a darker, richer chocolate flavor, or use a yellow cake mix if you want a slightly less chocolate-heavy base.
- ½ cup vegetable oil
- The oil helps create a soft, chewy cookie texture. It’s important to use oil, as it adds moisture and ensures the cookies don’t dry out.
- Tip: You can substitute vegetable oil with coconut oil for a slight coconut flavor, or butter for a richer, buttery taste, but oil keeps the cookies chewy for longer.
- 2 large eggs
- Eggs help bind the ingredients together and provide structure to the cookies. They also help with the rise and contribute to the chewy texture.
- Egg-Free Version: If you need an egg-free alternative, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) or unsweetened applesauce (¼ cup for each egg).
- 11.5 oz bag Snickers Minis (chopped)
- Chopping the Snickers Minis into smaller pieces ensures that each cookie has a perfect mix of chocolate, caramel, and peanuts in every bite. This is the star ingredient, giving your cookies the iconic Snickers flavor.
- Tip: If Snickers Minis aren’t available, you can use regular Snickers bars. Just chop them into small pieces (about the size of chocolate chips).
- Variation: For extra flavor, you could add a handful of mini peanut butter cups or chopped Reese’s to mix things up!
Instructions:
- Prepare the Snickers:
- Unwrap and chop the Snickers Minis into small pieces (roughly the size of chocolate chips). The smaller pieces will melt slightly in the oven, creating pockets of gooey caramel and melted chocolate.
- Tip: For a more even distribution, gently toss the chopped Snickers with a little bit of flour before adding them to the dough. This will prevent them from sinking to the bottom of the cookies.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the cake mix, vegetable oil, and eggs. Stir until it’s well blended.
- Consistency Tip: The dough should be thick and sticky, but not too dry. If it feels too runny, add a tablespoon or two of flour until it reaches a dough-like consistency.
- Add the Snickers:
- Fold in the chopped Snickers Minis carefully to ensure they’re evenly distributed throughout the dough. Make sure to mix gently so as not to break up the Snickers too much.
- Tip: If you like a chunkier cookie, leave some larger pieces of Snickers exposed on top when you place the dough on the baking sheet.
- Chill the Dough:
- This is a crucial step! Chilling the dough for at least 1 hour helps the dough firm up, preventing the cookies from spreading too much while baking. This gives you thicker, chewier cookies with a perfect texture.
- Quick Chill: If you’re short on time, you can chill the dough for as little as 30 minutes, but the full hour will yield the best results.
- Shape the Cookies:
- After chilling, scoop the dough into 1-2 tablespoon portions and roll them into balls. You can use a cookie scoop or just a spoon and your hands. Space them about 2 inches apart on the baking sheet to allow for spreading.
- Pro Tip: If you want a uniform cookie, gently flatten the dough balls with the back of a spoon or your fingers to make them more even. This will ensure they bake evenly.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Bake the cookies for 7-9 minutes. Keep a close eye on them as ovens vary. The cookies should be slightly golden on the edges and soft in the center.
- Tip: Don’t over-bake! These cookies will continue to firm up as they cool, so take them out of the oven when they’re still a little soft in the middle.
- Cool and Enjoy:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time allows the cookies to firm up and makes them easier to handle.
Storage & Serving Tips:
- Storage: Store these cookies in an airtight container for up to 1 week at room temperature. For longer storage, you can freeze them for up to 3 months. Just place the cookies in a freezer-safe bag with parchment paper between layers to prevent them from sticking together.
- Serving: Serve these cookies with a glass of cold milk, or use them as an indulgent topping for ice cream or a warm hot fudge sundae. They’re also great with a cup of coffee or hot chocolate on a cold day.
Variations and Add-ins:
- Peanut Butter Lovers: Add ½ cup peanut butter to the dough for a peanut-buttery twist. This pairs perfectly with the Snickers.
- Choco-Chunk: For even more chocolate, stir in a handful of chocolate chips or chunks along with the Snickers.
- Nutty Version: Add some chopped peanuts or pecans to the dough to complement the Snickers flavor.
- Salted Caramel: Sprinkle a little sea salt on top of the cookies before baking to give them a salty-sweet contrast.
By following these steps and tips, you’ll get perfectly chewy, sweet, and gooey Cake Mix Snickers Cookies that will be a hit at any occasion! Enjoy baking and savor the combination of chocolate, caramel, peanuts, and cake mix goodness!