- Hey bakers, today I'm going to show you
how to make these cake mix cookies.
Look how delicious this is, the sprinkles,
the white cakey cookie mixture happening,
they are delicious, and they come together in a flash
with only three ingredients, one of which is cake mix,
make that four ingredients, I forgot one.
All right, but I can't just show you
how to do it with a bag of cake mix.
That is a really great hack,
but we're going to make them from scratch too.
Let's get started.
I'm starting off with one bag of white cake mix.
You could use yellow cake mix,
basically anything you want.
Snip, snip, snip with my very sharp scissors,
and we're going to sift this,
because there are lumps.
Just sipped it out, no need to weigh anything.
This is really simple.
This cookie is actually pretty good
even though it's from a box.
We sifted our dry ingredients,
and now it's time to add in two eggs.
They could be room temperature, that'd be nice.
Crack them right in there.
Almost done, one third of a cup of butter,
and this is like very soft, almost melted.
You could also use a third of a cup of vegetable oil too,
that works perfectly fine as well,
but I like the taste of butter, so in it goes.
Now, we're going to put this onto a stand mixer
fitted with a paddle attachment.
You could also use like a regular hand beater,
or even a whisk, and just whisk it up by hand.
(mixer whirring on)
No, no, no, okay,
now let's beat this up on low.
(mixer whirring)
Give it a minute.
Needs to incorporate, there's a lot of powder in here.
Smells like birthday cake.
Okay, it's less than a minute.
We can add either mini chocolate chips,
sprinkles, some nuts, whatever you want.
I will be going with sprinkles,
but chocolate chips work too,
toffee chips, whatever you want.
That's my favorite part of this whole situation.
All right, really on low for just a few seconds.
That's good.
Actually going to scrape the bowl down,
and just mix up a little bit by hand,
because there's some on the bottom
that hasn't been fully incorporated yet.
Now it's time to drop these cookie pieces
onto a prepared baking sheet.
I will be using a Silpat.
This is like a brand called Silpat,
but really, it's just a piece of silicone
with some fabric in the middle.
It's very nice for baking stuff on,
because you don't get that burnt bottom.
Really nice for making macrons.
Very nice for making cookies, biscuits, the works, okay.
I'm using a medium ice cream scooper.
This is like, maybe two tablespoons-ish,
and we're just gonna scoop it up,
and drop it on to our baking sheet.
Nice.
This cookie is basically done.
This is why there's like a super fun treat to have.
You can just mix these up and pop them right into the oven,
and then while these are baking,
I'm going to be showing you how to make these from scratch,
and you can tell me which one you think is better.
They are pretty different.
There is one final step before adding these into the oven,
and that is to gracefully sprinkle on just a couple more
sprinkles that don't have any batter on them.
They'll really pop, so that way you will see
all the colors of that artificial rainbow.
These guys are going to go into the oven at 350 Fahrenheit,
177 Celsius for maybe about eight to ten minutes.
You'll see them kind of like, spread out a little bit,
and they'll look like cookies.
While those cookies are baking,
we're going to make our from-scratch cake mix cookies,
so we need 250 grams of flour.
That's about like a cup and change, too much.
Whoa, 429 grams,
no, I said 250.
All right, 250 grams.
I'm going to use half a cup, or 100 grams of white sugar,
and half a cup, or 100 grams, of light brown sugar.
This has that molasses in it basically,
and it'll make the cookie a bit more cakey,
because just white sugar makes the cookie spread out more,
and I like a spread out cookie, but let's not get extreme.
Half a teaspoon of salt,
one and a quarter teaspoons of baking powder.
Let's sift this out, and then we'll whisk it up.
What? (laughter)
Is there a diamond in that boulder?
No, just more sugar.
Some extreme lumpiness.
Okay, let's whisk it up,
and now we can add in our wetter ingredients.
Sugar is a wet ingredient, I always forget.
Starting with seven tablespoons of butter.
That is unsalted butter at room temperature.
You could use melted butter too, but again,
that will make the cookie spread out even more.
Take one tablespoon away and add the rest in.
(crack)
(beep)
I already cracked the egg, but you know what?
I'm going to put it aside, gently.
Put that scale aside, and let's incorporate this butter
into the cake mix first.
It's a little cold today,
I'm just worried that room temperature butter is a bit hard,
Mix it up,
break that butter up.
If you were making a cake and you were doing this,
this is called the reverse crumb method.
It coats all the flour and butter
and makes wonderful things happen.
Okay, this will all even out, trust me.
Now for that egg,
and another egg, and about a tablespoon of vanilla.
Mix it up.
(mixer whirring)
Okay, look at this cookie dough.
This looks like cookie dough, I'm so excited.
That's the business.
All right, quarter of a cup of sprinkles.
Mix it in there.
That's good, because of the brown sugar,
these cookies are not as like, you know,
blindingly white, I hope that's okay with you.
The brown sugar is delicious, so if it bothers you,
you can use all white sugar, same routine as before.
Let's scoop these cookies up.
These I think are going to spread a bit more.
If you're concerned with cookie spreading,
what could you add?
You could add in a couple of tablespoons of cornstarch
to the dry mixture, that will make it
a little bit more crisp, short bread-y almost,
but space these cookies out more because I don't want them
glomming together in case they spread out.
You can also chill your dough, blah blah blah,
but you know this is a quick cookie, into the oven.
I actually have four different versions
of this cookie to show you,
and I think it's really interesting to see
the difference one ingredient can make.
So, here we have our cake mix cookie,
made with melted butter.
You can see it's nice and flat,
crinkly, smells delicious, and very pale colored.
Interesting, but what if we switched it up for oil?
What, look at this.
Now we have a really cakey cookie that's thicker,
and they're both soft,
but this one is just more substantial.
So, quite a difference, but what about the homemade ones?
Well yesterday, I made a version with only white sugar,
and so it's the same recipe from before,
but with white sugar and very flat,
rounded, perfectly acceptable for a cookie.
What if we add in half a cup of brown sugar?
Here, look at this, what?
Look at the difference, so much more like cakey,
and cohesive and really held it's shape.
Do you see the difference?
Very interesting. (sniffing)
I mean, this one's fresh out of the oven,
so of course it smells better, but I'm choosing you.
You get the rose.
Just kidding, anyways.
So tender, highly recommend you make this.
If you were choosing one to make,
I choose the half brown sugar, half white sugar situation.
If you like this video, check that one out.
What is this?
That is my chocolate, chocolate chip cookie
with a hint of orange, it is a fudge-tastic cookie
that is amazing, and if you want the more traditional,
chewy chocolate chip cookie, click down over there,
that is delicious, okay.
Thanks for watching, and don't forget to subscribe.