I’m a dork. I admit it. I love making cookies from a cake mix. I think it appeals to my ornery nature which wants to bend the rules. Even rules that aren’t really rules like turning a box of cake mix into cookies. It also helps that these cookies are tender, filled with chai flavors, and have a little bit of crunch to boot.
The trick to cake mix cookies is to have a cup of hot water nearby to dip your cookie scoop or teaspoons into after every few cookies. This dough is pretty sticky, and you’ll find it’s much easier to work with if you rinse off some of that stuck dough and then shake off the water before re-scooping.
Also, If you like vanilla chai, try substituting a Tablespoon of real vanilla extract for the water to make Vanilla Chai Spice Cookies.
1/3 cup butter, melted
1 Tablespoon water
1 (18.25 ounce) package spice cake mix
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cardamom
1 (2 ounce or 1/3 cup) package slivered almonds
1. Pre-heat the oven to 350 degrees. Position the cookie rack in the middle of the oven and cover two cookie sheets with parchment paper.
2. In a stand mixer, add the melted butter, water, half of the cake mix, eggs, pumpkin pie spice, and ground cardamom and mix until blended and smooth. Add the rest of the cake mix and beat until just combined.
3. Using a mini cookie scoop (or two teaspoons), drop dollops of dough onto the parchment about an inch-and-a-half apart. Sprinkle the tops with a few of the slivered almonds.
4. Bake cookies a sheet at a time for 9 to 12 minutes or until the edges look set and the top looks barely set when touched. Cool for 3 minutes on the cookie sheets and transfer to cooling racks to finish cooling.
Makes about 40 cookies.
Recipe adapted from "Cake Mix Cookies" by Camilla V. Saulsbury. Picture by Laura Flowers.