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Yellow Cake Mix Cookies and Truffles

Turn a box of yellow cake mix into chewy chocolate chip cookies and creamy truffles with this easy two-in-one hack. Perfect for last-minute desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, yellow cake mix recipes boxed hacks
Cuisine American
Servings 24 servings

Ingredients
  

  • 1 box 15.25 oz yellow cake mix
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips optional, for cookies
  • For truffles: 4 oz cream cheese softened
  • For truffles: 1/2 cup powdered sugar
  • For truffles: 1 cup melted chocolate or candy melts for coating
  • Optional: sprinkles crushed nuts, or cocoa powder for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the cake mix, eggs, oil, and vanilla until a soft dough forms. Do not overmix.
  • For cookies: Fold in chocolate chips. Scoop tablespoon-sized balls onto the prepared baking sheet, spacing 2 inches apart. Chill dough for 30 minutes.
  • Bake cookies for 8–10 minutes, until edges are set and lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
  • For truffles: In a separate bowl, beat cream cheese and powdered sugar until smooth. Add 1 cup of the leftover cookie dough (or use fresh dough) and mix until combined. Refrigerate for 20 minutes.
  • Roll the mixture into 1-inch balls. Place on a parchment-lined tray and freeze for 15 minutes.
  • Dip each ball into melted chocolate, tapping off excess. Place on parchment and add sprinkles or nuts. Chill until set, about 20 minutes.
  • Store both cookies and truffles in an airtight container at room temperature for up to 3 days, or refrigerate truffles.

Notes

1. For gluten-free: use a gluten-free yellow cake mix. Add 1 tablespoon cornstarch to improve texture.
2. For vegan: use a vegan cake mix, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and coconut oil.
3. Use vegan cream cheese for truffles.
4. Make ahead: cookie dough can be frozen for up to 3 months. Bake from frozen, adding 2 minutes.
5. Storage: cookies stay soft for a week with a slice of bread in the container.
6. Truffles keep in the fridge for up to 2 weeks.
7. Substitutions: replace oil with applesauce for lower fat.
8. Use Greek yogurt instead of cream cheese for a lighter truffle.