Making these is so simple that it almost seems wicked. So decadent and chock full.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- ⅓ cup vegetable oil
- 2 eggs
- ¾ cup coarsely chopped chocolate-covered toffee candy bars
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
- Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 358 mg |
| Sugars | 24 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
made these cookies for our neighbors and got rave reviews. the only things I did differently were to use fudgey chocolate cake mix instead of devils food and to add 1 1/2 cups of chopped pecans. this is a keeper!
I needed something easy to throw together for my grandson who came to visit & found these while searching cake mix cookies. These are the best cake mix cookies I’ve ever had & my grandson loved them. I didn’t have toffee bits so I used Andes peppermint bits, they were yummy! I’ll try the toffee bits next time as I’m sure they’ll be amazing also. I highly recommend this recipe.
good easy recipe.
The mix was like paste and all the dry mix didn’t disolve. I had to add a few tablespoons more vegetable oil and an extra egg. Turned out great after that though. Taste like brownie cookies! They would be super chocolately if milk chocolate chips were added.
These are super easy to make; however, in my opinion, the flavor of these cookies is just OK. They don’t really have a homemade cookie flavor – I assume that is due to using the cake mix. I also don’t think that this particular cookie goes well with the toffee pieces – it seems to mask the toffee flavor which I love. I also tried using this recipe with peanut butter chips instead of toffee and my family liked those much better.
These cookies were to die for. It is quick and easy. The only thing I used two medium eggs. It is better to use two large eggs instead, this way the dough won’t get too hard. Yummy cookies.
These cookies take 5 minutes to prep. For the speed I would have given them 5 stars, and that is what I was looking for and they aren’t bad cookies. However, and maybe it’s just me that notices that chemical flavor of a pre-packaged mix, but the flavor of the cookies, is much less than OMG “raving reviews.” They don’t taste like anything my Grandma made, naturally. I needed these in a pinch and I knew that a mix would make them, um, sort of instant flavored. But in all fairness, we are rating the “taste” of the cookie, and they seemed salty and chem-flavored to me. I did appreciate the SPEED of this option. I wouldn’t bake them for people I love. Made them for Christmas cookie-packages for neighbors, I’m tolerant of.
I used a whole bag of the Heath Bar bits and they turned out very good. Super easy recipe!
These are very good! My first batch turned out a little dry – baked them too long. Definitely keep the baking time to 9 minutes. I also had to mix with a spoon because the dough is very thick. It made a ton of cookies though. And very easy!!!
Followed it to a T and it was wonderful.
OMGoshhh everyone loves leaves… make a double batch because they do not last!!!
Very easy and delicious! I also used Heath Toffee Bits like another user. I’ll definitely make these again!
Very very easy amd quick recipe. I didnt just use the toffee either, we added mint chips, peanut butter chips and white chocolate chips to make a variety of types and they all came out delcious!
Easy and tasty! I subbed a whole package of toffee bits for the candy bars. Similar to another recipe I’ve used for choc toffee cookies that is MUCH more difficult to make. This may not be quite as good, but the ease of the recipe makes up for that.
That is one delicious cookie! And super easy to make!
Absolutly Yummy!!! I made this gluten free by using Betty Crocker GF devil’s food cake mix and the rest of the ingredients are ok. I also used 1 cup of Heath toffee bits vice the candy bars. My husband loved these cookie’s and he isn’t celiac!
Yummy, easy recipe ! I did make a few changes though. Instead of the heath bars I used 1- 1 1/4 c. toffee peices plus Ghirardelli milk choc. chips (1/2 c.). Then I baked them on 375 degrees for 5-6 minutes. The toffee melts into the cookies better at a higher temperature and when you take them out they will look undercooked. Let them sit for 5 minutes then transfer to a cookie rack. They turn out so much more soft and gooey inside ! Thanks for the great recipe.
These cookies were so easy to make that I was a little skeptical about how they would taste. But they were terrific!! Instead of toffee bits I put in Andes pieces (I thought that would be a bit more Christmasy). This tasted great. With how easy they are to make-it is a winning combo all around. Give them a try!
THANK YOU SO VERY MUCH FOR SHARING THIS RECIPE. Excellent, Excellent, EXCELLENT!!!!! Eveeryone loves your cookies. Definately 5 star all the way.
These are really great. I substituted Andes pepermint bark baking chips for a holiday twist. I am sure they will fly off the plate at the office party tomorrow.
These were good but nothing to write home about. I used a whole cup of crushed toffee & I don’t wonder if the toffee pieces were bigger if that would help. They were easy to make though.