Ingredients
- 1 (18.25 ounce) box devil's food cake mix
- 1 (6 ounce) package white chocolate chips
- 1 (6 ounce) package toffee chips
- 2 eggs
- ¼ cup brown sugar
- ¼ cup confectioners' sugar, or as needed
What Makes This Recipe So Great
These cookies are quick to make and bring a fun twist to classic favorites. They have a soft, chewy texture with just the right amount of sweetness. Perfect for when you want a homemade treat without too much fuss.
Chef's Cooking Tips
- Use room temperature eggs and butter for better mixing.
- Don’t overmix the batter to keep the cookies tender.
- Chill the dough for 15 minutes if you want thicker cookies.
- Don’t overmix the batter to keep the cookies tender.
- Chill the dough for 15 minutes if you want thicker cookies.
Directions
Gently heat your oven to 375°F (190°C). In a big bowl, mix together the cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar until everything comes together into a soft dough. Scoop out the dough and roll it into balls about 2 inches wide. Pour some confectioners' sugar into a shallow dish and roll each ball around until it's nicely coated. Place the coated dough balls on an ungreased baking sheet, making sure they have a little space between them. Pop the tray in the oven and bake for about 8 to 10 minutes, or until the edges start to look set and firm. Let the cookies cool a bit before digging in!
Simple Serving Suggestions
Serve these cookies with a cold glass of milk or a warm cup of tea. They also pair well with fresh fruit or a scoop of vanilla ice cream for a simple dessert.
Storing Leftovers
Store the cookies in an airtight container at room temperature for up to a week. To keep them soft longer, place a slice of bread inside the container to maintain moisture. You can also freeze the cookies for up to three months.
