Over the years I developed the habit of creating a huge cookie platter at Christmas with everyone’s favorite cookies. Does that sound familiar? Now, my family expects a wide variety of Christmas cookies. Since time is short these days and I don’t want to spend so much time baking, I have found a few shortcuts. One of those shortcuts is to use a boxed cake mix as the base. Cake mix cookies have been around for a while and they make a pretty good cookie. What sets these cookies apart from the basic cookie, however, are the add-ins and toppings.
Here I have 3 different style cookies made from a devils food cake mix. A longtime favorite is Marshmallow Drop Cookies. This is an old family recipe that I still make, however at Christmas I swap out the base with the cake mix cookie to save time. A second cookie is the Chocolate Peppermint Cookies and the third variation is Chocolate Peanut Butter Drops.
Without further ado here are these wonderful, moist chocolate cookie recipes.
Chocolate and marshmallow together are always a hit. Who doesn't like toasted marshmallows.
- 1 box Devils Food Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 15 large Marshmallows split horizontally
- Chocolate Glaze see recipe below
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Blend the cake mix with the oil and eggs until moist.
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Drop by teaspoon onto cookie tray lined with parchment. Cookies should be at about 2 inches apart.
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Bake at 350 degrees for 8 minutes. Remove from oven and place a marshmallow half on top, cut side down. Press gently into the cookie. Bake for another 4-5 minutes until marshmallow is lightly browned.
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Cool cookies on a rack. After cool drizzle with chocolate glaze.
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Chocolate Glaze... Mix 1 cup powdered sugar with 1 Tbsp. cocoa powder and add approximately 2 Tbsp. liquid (water, coffee or milk) to make a drizzling consistency
Your cookie tray isn't complete without chocolate and peppermint.
- 1 box Devils Food Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp peppermint extract
- Peppermint Glaze See Recipe Below
- Andes Peppermint Crunch Baking Chips or crushed peppermint candies
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Mix cake with oil, eggs and extract until blended.
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Drop by teaspoon onto parchment lined cookie tray. Be sure to leave room for the cookies to expand, about 2 inches.
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Bake at 350 degrees for about 10-12 minutes. Remove and allow to cool on a wire rack. After cool drizzle with peppermint glaze and sprinkle with crushed peppermint candies.
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Peppermint Glaze...Mix 1 cup powdered sugar with 1/2 tsp peppermint extract and about 2 Tbsp. milk or water to form a glaze.
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Note: Andes Peppermint Crunch Baking Chips have a softer texture than crushed peppermint pieces.
Chocolate and peanut butter blend well in this satisfying cookie.
- 1 box Devils Food Cake Mix
- 1/3 cup vegetable oil
- 1/4 cup creamy peanut butter
- 2 large eggs
- Peanut Butter Glaze See recipe below
- 2 regular Reeses Peanut Butter Cups or Reeses Pieces chopped to sprinkle on top
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Mix cake with oil, peanut butter and eggs until blended.
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Drop by teaspoon onto a parchment lined cookie sheet. Leave 2 inches between cookies.
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Bake at 350 degrees for 10-12 minutes. Remove from oven and allow to cool on a wire rack. Once cool drizzle with peanut butter glaze and sprinkle with chopped peanut butter cups.
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Peanut butter glaze...mix 1 cup powdered sugar with 2 Tbsp. peanut butter powder. Add enough water to form a glaze. Note: Peanut butter powder can be found in most grocery stores. You can use regular peanut butter but add it after you have moistened the sugar.
Note: PB Fit Peanut Butter Powder is one type of peanut butter powder available.
To store the cookies for awhile just freeze them separately in Ziploc bags. Then you can pull out what you need for serving. I hope that at least one of these chocolate cookie variations will be a hit on your next cookie platter.