I’m not 100% sure, but I think these are also referred to as, “pillow cookies” (or maybe it’s that ANY puffy cookie is referred to as a pillow cookie). Anyway, regardless of WHAT they’re called, though, I’m not kidding when I say this recipe is a lifesaver. And a time saver. And surprisingly easy. And surprisingly fun. It’s so totally, surprisingly simple, and there are SO MANY variations that you can use…I probably couldn’t list them all here (but I will give you some suggestions that I, myself, use).
I originally found this recipe on the back of a package of Andes “thin mint” candies. Ironically, though, I don’t use Andes thin mint candies in it – not because they’re not good (I bought the package on which I found the recipe, after all), but because my kids don’t particularly care for mint anything. So, if the people consuming your cookies like mint anythings, then all the better (I do feel a bit guilty for using their recipe but not their candies in that recipe, lol).
Anyway, there are just THREE ingredients in the base of this cookie: A packaged cake mix; Oil; Eggs. You’ll also need candies, mostly the chocolate-based kind, like Andes Thin Mints (honorable mention), Hershey Kisses (and the seemingly endless varieties that go with them), Milky Way (preferably the, “mini” kind, only because they’re easier to work with), Snickers (again, the mini kind), and/or those meltable candy wafers that are used to make chocolate pops and such. Truth be told, those meltable candy wafers are the easiest to work with, due to their smooth shape.
Perhaps the most beautiful part about this recipe is that it can be mixed by hand. I have a very small kitchen, so I need to store my KitchenAid mixer on top of the refrigerator. I always say a little prayer when getting it down, because if I dropped it, there’s no doubt in my mind that whatever body part I dropped it ON would be crushed to a pulp. So, no worries with having to drag down the electric mixer!
Here’s the recipe the way I make it:
- One packaged cake mix, any variety
- ½ cup light olive oil (or whichever oil you prefer using) for cocoa-based cake mixes OR 1/3 cup for white, yellow or spiced mixes
- 2 eggs
- Chocolate-based candies
1. Mix cake mix, oil and eggs, by hand or electric mixer.
2. Grab batter by the tablespoon and wrap around a piece of chocolate-based candy, so that the candy is completely covered by the batter (your little dough/candy package should be ball-shaped).
3. Drop onto cookie sheet lined with Reynold’s non-stick aluminum foil, leaving 2-inches of space between each ball.
4. Bake at 350 degrees for 8 to 10 minutes.
5. Cool on wire racks, then store in airtight container or bag.
Since chocolate-based candies and cake mixes have so many different varieties, one could really just use this one recipe for ALL of their cookie needs (if one were so inclined). For example, I waited until the 11th hour to make Christmas cookies (and clean the house and wrap gifts and…well, you get the picture) this year. When I was doing my food shopping, I saw that my local grocery store had Betty Crocker cake mixes on sale, so I stocked up. I bought yellow, spiced, chocolate fudge, devil’s food, and triple chocolate fudge. I always freeze wrapped, leftover candies at Easter and Christmas, so I had some of the coconut crème Kisses that I believe are only around at Easter. I also had some mini-Milky Way, regular Kisses, and Caramel Kisses.
Here are the combos that I recently used:
Devil’s food cake mix and coconut crème Kisses, rolled in desiccated coconut.
Devil’s food cake mix and regular Kisses.
Devil’s food cake mix and ½ mini-Milky Way, which makes for a chewy, gooey cookie, even when cold.
Spiced cake mix and white chocolate melting wafer, rolled in sugar and cinnamon (and/or nutmeg and/or ginger, or even the pre-mixed pumpkin pie spice).
Have fun creating your endless combinations for this wonderful recipe, and enjoy!