Yield: 36 cookies | Prep Time: 20 minutes | Cook Time: 10–12 minutes
When friends and family ask you the secret to making the fluffiest cookies around, you’ll just have to smile ‘cause you know it’s all in the cake mix! Feel free to try out other cake mix flavors that catch your eye to customize this recipe to fit your whim.
INGREDIENTS
1 (16.25-ounce) package devil’s food cake mix
2 large eggs
½ (8-ounce) container frozen whipped topping, thawed
¼ teaspoon instant espresso powder
½ cup mini semisweet chocolate chips
½ cup confectioners’ sugar, plus extra for dusting
DIRECTIONS
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, whipped topping, espresso powder, and chocolate chips. Mix on medium-high for 3 minutes, until well combined, pausing once to scrape down the sides and bottom of the bowl. The dough will be very sticky.
3. Put the confectioners’ sugar in a small bowl. Dust your hands with some of the confectioners’ sugar and shape the dough into ¾-inch balls. (Alternatively, use a cookie scoop to shape the dough.)
4. Coat the dough balls with confectioners’ sugar and place them 2 inches apart on the prepared baking sheets.
5. Bake for 10 to 12 minutes, until the cookies are set and the tops have cracked.
6. Cool the cookies on a wire rack for about 10 minutes. Dust with additional confectioners’ sugar, if desired. Serve.