Oh how I love cherry anything, and cherries in cake even more...so these Cherry Chip Cake Batter Cookies with Red White and Blue M&M Candies are naturally a favorite of mine!
These are almost effortless cookies to make, with no chilling needed as they hold their shape very well during baking!
With just a few essential ingredients and a box of cherry chip cake batter, you can have these cookies ready in no time at all.
To Get Your Cherry Chip Cake Batter Cookies with Red White and Blue Candies Started...
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet (or two) with parchment paper.
Next, combine the cherry chip cake mix, eggs, vegetable oil, vanilla extract, baking powder, and red food color, in a large bowl, or the bowl of your stand mixer.
Mix all of the ingredients until smooth, then add the M&M candies and use a spoon to gently fold them, so that they don't break.
Baking Your Cherry Chip Cake Batter Cookies with Red White and Blue Candies...
Spoon the cake batter cookie dough onto the parchment paper-lined baking sheet(s) in heaping teaspoonful amounts, leaving about 2 inches of spacing between each cookie. Bake at 375 degrees F (190 degrees C) for 8-10 minutes, or until the bottoms begin to get golden and the cookies no longer appear raw. The coloring will change from a deep reddish-pink to a degree lighter when the dough is no longer raw.
Remove from the oven and allow to cool for 2-3 minutes on the baking sheet, before transferring to a wire cooling rack to cool completely. These cookies will keep for up to a week if stored in an airtight container.
Enjoy!
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📖 Recipe Card
Cherry Chip Cake Batter Cookies with Red White and Blue Candies
Ingredients
- 15.25 oz box cherry chip cake mix
- 2 large eggs
- ⅓ c vegetable oil
- ½ tsp vanilla extract (or cherry extract)
- 1 tsp baking powder
- 1 tsp red food color
- 2 c red white and blue M&M candies
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet (or two) with parchment paper.
- In a large bowl, or the bowl of your stand mixer, combine the cherry chip cake mix, eggs, vegetable oil, vanilla extract, baking powder, and red food color, and mix until smooth. Add the M&M candies and use a spoon to gently fold them, so that they don't break.
- Spoon the cake batter cookie dough onto the parchment paper lined baking sheet(s) in heaping teaspoonful amounts, leaving about 2 inches spacing between each cookie. Bake at 375 degrees F (190 degrees C) for 8-10 minutes, or until the bottoms begin to get golden and the cookies no longer appear raw. The coloring will change from a deep reddish pink to a degree lighter when the dough is no longer raw.
- Remove from the oven and allow to cool for 2-3 minutes on the baking sheet, before transferring to a wire cooling rack to cool completely.
Nutrition
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