Chocolate Cake Mix Cookies with Peanut Butter Cups
These easy Chocolate Cake Mix Cookies can be whipped up with under 10 minutes of prep time. Soft, chewy and oh so fudgy. Inspired by the classic blossom cookies, with a Reese's peanut butter cup in the middle. Kid friendly and a perfect recipe for them to help make!
Preheat oven to 350°F. In a medium bowl, combine eggs, melted butter and vanilla and whisk well to combine.
Add the chocolate cake mix and stir until fully incorporated. Chill for about 15-30 minutes or until you can easily roll into balls. (You may need to spray your fingers lightly with oil so the dough doesn't stick). Roll in sugar to coat.
Arrange on a parchment lined baking sheet. Bake for about 9-10 minutes or until puffy and slightly crinkly, just before you think they are done. Immediately press a Reese Miniature Peanut Butter Cup into the center, somewhat firmly but not so as to break through the bottom of the cookie.
Allow the cookies to cool for a few minutes before transferring to cooling rack.
Store at room temperature in an airtight container for up to about 4 days.
You can use canola oil instead of butter if desired. Many cake mix cookies opt for oil instead of butter. I prefer the texture and flavor that comes from the melted butter.
These cookies will stay nice and soft for about 3-4 days. Unless they are over baked, they should have a nice soft consistency even days after baking. If you prefer more chew to your cookie, you can bake them a bit longer.
If you chill the cookie dough much longer than 30 minutes, allow the dough to sit out for about 10 minutes before cooking. If the cookies are still a bit too cool, you may need to bake them a couple minutes longer.
Nutritional information is provided as a courtesy only and should be considered an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.