Ah, my first cake mix cookie! Never say never, says I, because one day you might just find yourself completely sick with a never-ending cold, back from a month’s vacation only to have to clean, bake, work on recipes etc. for three weeks then take off to Paris.
Poor me. Paris, I know. Suck it up buttercup.
However, I do have to get some Valentine’s cookies/cakes/whatever out for you guys, even sick with whatever it is my entire family has. That means that I am into fast, cheaty recipes.
I’ve always meant to try out cherry cake mix cookies, because as you all know I am certainly not a purist when it comes to food. Use a cake mix if you need to, who am I to judge?
I knew when I went to the store that I would be bringing home at least one cake mix for cookies, I just didn’t know which one. I usually create recipes like that. I go, stand in the store, look at all the baking goods and wait for inspiration to hit me.
This is why my grocery shopping trips take hours. Seriously.
As soon as I saw the cherry chip I knew it was the cake mix for me! Pretty and pink and cherry, perfect for Valentine’s Day!
Now, a few things I have to cover here:
1) Cherry Bit cake mix IS available in Canada. In the US? Not so sure.
2) Cherry baking bits may NOT be available in Canada, but if anyone has seen them, let me know! I picked these up at Walmart in the States.
3) Bulk Barn DOES carry red vanilla flavored baking bits that will be perfect in this recipe. As good as the cherry bits are, they do make the cookie rather strong-tasting. White chocolate would be even better and will be what I use in this recipe from now on, actually. If you want a cherry tasting kick in the teeth, use the cherry bits, they were delicious!
Nothing will ever replace a good butter based cookie from scratch but you know what? I see the time and place for these, absolutely. Oh, the smell that wafted out of my oven when I checked on these beauties was to die for! Cherry bliss!
I have developed a new love for cherry cake mix cookies. Who knew? After all these years of cookies from scratch purist baking, I have fallen a little in love with these.
They are chewy, delicious and oh my word, these are SO EASY!
These are for the mom on the run. The parent who needs to make cookies NOW for the class party tomorrow and it’s eight o’clock at night. These are for the lazy food blogger called Karlynn. These are for my friend Charlynn who’s Monday is today, because she’s a nurse, so while the rest of us celebrate Friday, she begins her work week. She needs this fast and easy cookie recipe that I promised her 😉
(And I KNOW. What are the odds of a Charlynn and a Karlynn? weird. I also know two other Karlynn’s in Edmonton on Twitter, even weirder.)
So here’s the thing. If I can get over using cake batter in a cookie, so can you. It took me my entire baking life to do so, but don’t waste another minute of yours!
I did pick up another cake mix and there will be another cake mix cookie for Valentines day coming up soon! Until then, enjoy these!
Now really, have I managed to convert you over to trying these? Oh, I know there will still be some purists out there but let’s remember, baking is fun and adventuresome and trying new things, even if they are bad for you!
Or perhaps, especially when they are bad for you 😉
- 1 gram box cherry bit cake mix from Betty Crocker, 432
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 cup of canola oil
- 1 tbsp milk
- 1/2 teaspoon vanilla extract
- 1 cup of cherry flavored baking chips OR red colored baking chips OR white chocolate chips. vanilla flavor
- Combine all ingredients together in a bowl completely, making sure to mix in all the dry cake mix.The batter will be thick and sticky!
- On a parchment lined sheet, scoop out the batter using a cookie scoop and place cookies 2 inches apart. (fit twelve to a standard sheet)
- Cook in a 350 degree oven for approximately 10 minutes, do NOT let them brown! My cookies took 12 minutes.
- Remove from the oven and cool for 5 minutes, the cookies will be soft and will fall apart if moved too soon.
- Place cookies onto a baking rack and finish cooling.
- Serving Size: 24