Cookies made from store-bought cake mix
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 94, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 16 G., fiber 0 G., cholesterol 18 mg, sodium 92 mg, sugar 4 G.
Calories 94, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 16 G., fiber 0 G., cholesterol 18 mg, sodium 92 mg, sugar 4 G.
You'll need just four ingredients to make these cracked cookies, a TikTok hit. They're not only beautiful, but also soft, chewy, and delicious. You can use any sponge cake mix as a base, such as vanilla, yellow, or chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large eggs
- 1 container (220 g) whipped topping, such as Cool Whip, thawed
- 1 box (430 g) of biscuit mix, any flavor
- 3/4 cup powdered sugar
- Special equipment: measuring spoon with a volume of 2 tbsp.
We recommend
Recipes with similar ingredients: cake mix, eggs, powdered sugar
Cooking the dish according to the recipe:
- In a large bowl, beat the eggs with a hand mixer on medium-high speed for about 30 seconds. Add the whipped topping and beat until smooth, about 1 minute. Reduce the mixer speed to medium and beat in the cake mixture until smooth, about 2 minutes. Cover and refrigerate for 30 minutes.
- Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line three baking sheets with parchment paper or a silicone baking mat.
- Place powdered sugar in a shallow pan. Form the dough into 2-tbsp balls and roll them in powdered sugar. Place the balls on the prepared baking sheets, spacing them about 5 cm apart.
- Bake a few at a time until the cookies are spreadable, the tops are cracked, and the edges are firm, 12–15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a tightly sealed container at room temperature for up to 5 days..
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