That’s right, I said EVER! Before I share this recipe with you I want to tell you how I stumbled upon it.
I’m doing a continuous bake sale to raise money for my local Relay for Life as part of my boys’ fundraising. It’s continuous because I’ve cleverly placed a HUGE bowl and a money jar at my husband’s work (a car dealership-strategically placed between the service area and the sales floor) and when it gets low he brings it home and I fill it up. I’ve been filling it up for about 2 months now and have brought in almost $200 with six months still to go before the event. (BTW: Easiest fundraiser EVER too!)
So, I got to bust out my ‘500 cookies, cakes and bars’ recipe book and try all the recipes I’ve always wanted to whip up.
So, here it is…
German Chocolate Cookies
1/2 c. butter
2 eggs
2 T. flour
1 package German chocolate cake mix
18 maraschino cherries
Halve cherries and set aside. Beat together butter and eggs. Stir in flour and cake mix. Drop by rounded teaspoons onto greased cookie sheet. Press one cherry half into the top of each cookie.
Bake at 350 for 10-12 minutes. Move to cooling rack immediately and repeat.
Makes about 3 dozen (I got 4 dozen out of it)
So, easiest cookies EVER, right? 
Here’s the tip that makes this recipe keep on giving:
I have done this recipe over and over only with different cake mixes and they turn out delish every time.
Try confetti cake mix with sprinkles on top.
Try lemon cake mix with candied lemon peel on top.
Try carrot cake mix with toasted coconut on top.
The possibilities really are endless with this cookie recipe. Have fun with it and never be afraid to experiment a little.
Your Friend in Baking,
Niki
{ 5 comments… read them below or add one }
We make cookies with cake mixes a lot and my son came up with this combo and they are wonderful! French vanilla cake mix with cinnamon chips. They are really yummy!
Sounds like your son is on to something. Tell him we’ll give it a try. Thanks!
sounds delicious…
I’ve got an even easier cookie recipe: COOL WHIP COOKIES
1-8oz container of frozen whipped topping, 2 eggs, 1 pkg of cake mix, 2/3 cup confectioner’s powdered sugar. Preheat oven to 350*. Lightly grease baking sheets (or use non-stick spray). Beat the whipped topping and eggs together. Add the cake mix and blend well. The “dough” will be thick and sticky. Drop by “fat” teaspoonfuls (only 2 or 3 at a time) into a bowl with the powdered sugar and roll them around to fully coat. Put the sugar-covered balls on the baking sheets 2″ apart. Bake for about 8 minutes. Makes about 3 or 4 dozen cookies, depending on size.
As they bake they flatten out and the sugar separate so it looks kind of crackled. Very, very good with chocolate, spice, lemon, pineapple or strawberry cake mixes.
Love it! I’ll definitely be trying it and adding it to my arsenal. Thanks!