Swiss Chocolate Cherry Cake Box Cookies
Cake Box Cookies
I started making cookies from cake mixes about a year ago. The first time I made them they were such a big hit with my family that I continued making different types. What I enjoy the most about these cookies is that you can get creative with all kinds of different ingredients.
The hardest part for me right now is to make them and only sample one. The reason being is that I'm on a low-carbohydrate diet, and these cookies are not low-carb. But they are delicious.
The other day I went into my kitchen and someone had put on the counter 2 boxes of cake mix. This was a hint for me to get baking.
All pictures used in this article are the property of the author Susan Zutautas. Please do not borrow or copy them without first getting written permission.
You should always have parchment paper on hand
Parchment paper is one of the best inventions ever made. It can be used for so many things and for me the best thing about this paper is the easy clean-up. It has saved me hours and hours of scrubbing.
Did You Know
Duncan Hines has 29 different flavors of cake mixes.
Betty Crocker had 30 but only now has 26 cake mixes as 4 were discontinued.
Packaged mixes for cake were introduced in the 1920's. Betty Crocker/General Mills made them famous in the late 1940's.
Duncan HInes cake mixes were invented by Mr. Arlee Andre, in 1952 who was a food chemist.
This is a very easy to follow recipe. Included below is a photo tutorial to help you see how exactly I made these cookies.
- 1 box of Duncan HInes cake mix
- Maraschino Cherries
- 1/2 cup of butter or margarine
- 2 Tbs. of canola or vegetable oil
- 1 large egg
- Gather all of your ingredients together that you will need for this recipe.
- Preheat the oven to 350 degrees Fahrenheit, and place the oven rack in the center of the oven.
- Drain the maraschino cherries while you are mixing the cookie batter. I used about 1/4 of a jar of cherries. You can use more or less depending on how many you have on hand.
- Add the cake mix to a medium size bowl.
- To the cake mix add the butter, canola oil, and the large egg.
- With an electric hand mixer set on low beat all of the ingredients together until well mixed. The batter is going to be thick.
- Cut the maraschino cherries into 1/4's. I saved a few of the cherries (cutting them in 1/4) to put on top of several cookies.
- Once your cherries are cut gently fold them into the cookie batter.
- Using a teaspoon scoop out the cookie dough, roll in the palm of your hand to form a ball. Place onto either a greased cookie sheet or one lined with parchment paper.
- Make sure to space the cookie balls as they will expand.
- Either with a fork or with two fingers gently push down on the rolled cookies.
- At this point if you choose to do so top the cookies with 1/2 of a maraschino cherry.
- Pop into the preheated oven for 9-10 minutes.
- Turn the oven off and let the cookies sit in the oven for another 3 minutes.
- Remove from the cookies from the oven, cool, serve and ENJOY!
Draining the maraschino cherries
The strainer that you see in this picture is one that I bought at the dollar store. It comes in quite handy for doing things such as this.
You may want to save the juice to use later on over ice cream, in pink lemonade, in Shirley Temple's or in alcohol drinks.
Mixing the cookie dough
Final Steps of Making the Cookies
Cut the cherries into 1/4's and add them to the cooking dough, folding them in gently. Using a teaspoon measure out the dough, and roll into balls. Press the cookie balls slightly and decorate with extra cherries.
Fresh Out of the Oven
Cookies are now ready to cool and enjoy. You may want to hide a few as they do tend to go quickly.
How do they taste?
They taste like more.— H.L. Mencken (1880-1956) American writer and critic
© 2013 Susan Zutautas