Do you remember those Birthday Cake Cookies I posted last month? Well the other day while I was shopping for inspiration in the baking aisle of my grocery store, I spotted a particularly tempting box of chocolate cake mix and thought, “Man that looks good! I want some of that.” (In my defense, it was before lunch and I was starving.) So I bought the cake mix, brought it home, then later that day (once I had eaten) I realized that I was not going to bake a cake any time soon, and whipped up a batch of cookies instead. After eating one cookie (three cookies) and feeling guilty for a few minutes (for the rest of the day), I packed up the remaining cookies and sent them to work with my husband (because really, who was I kidding with thinking that I could resist eating every single one?). Now what’s the moral of this story, you ask? Hmmm…I’m not quite sure, other than you should never go grocery shopping on an empty stomach. Or maybe it’s that Birthday Cake Cookies can quickly become Everyday Cake Cookies when the mood strikes. Regardless, these easy-to-make morsels can be whipped up for something as small as a mid-afternoon chocolate craving, or for something as big as a celebration, like maybe…the celebration of your 100th blog post?! Yep, you read it correctly, folks, this is Soup Bowl Recipes’ 100th post! (Applause and cheering in the background.)
So as a thank you to all my loyal readers who have stuck with through these last 100 posts, I’m giving you the gift of chocolate cake and cookies all wrapped together in a nice little package…
Chocolate Cake Cookies
- 1 box chocolate cake mix
- ⅓ cup vegetable oil
- 2 eggs
- 1 tsp baking soda
- 6 oz. white chocolate chips/chunks (if white chocolate’s not your thing, you could use the same amount of chocolate chips, peanut butter chips, nuts, or whatever)
- 1 cup chocolate frosting (optional)
Preheat oven to 375°F. In a medium bowl, beat cake mix, oil, baking soda, and eggs until smooth and creamy. Fold in white chocolate chips.
Drop 1 rounded Tbsp of batter onto a cookie sheet lined with parchment paper. Leave at least 2-inches between cookies to allow for spreading.
Bake for 6-8 minutes or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to rest on the baking sheet for 1-2 minutes before transferring to a cooling rack. If you’re frosting the cookies, allow them to cool completely before icing.
Serve with a glass of ice cold milk and 2-3 ounces of self control (because you’re gonna need it!)