Cake Mix Chocolate Chip Santa Cookies Recipe (2024)

FAQs

How to make boxed chocolate chip cookies better? ›

Chocolate Chip cookies

Santa himself lists these as his favorites, and he prefers them soft and gooey with lots of chocolate chips. If you decide to leave these out for him, make sure there's a glass of cold milk nearby!

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

Double the batch with another chocolate chip cookie mix or get funky and use a second flavor, like the peanut butter cookie mix, instead. Flavor Twist: To give your cookies a comforting and tasty twist, add a teaspoon of ground cinnamon to the dry chocolate chip cookie mix, before creating the dough.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

(If we're talking about just the U.S., it's approximated that of the 100 million households, about 1 million are serving sweets to St. Nick.) According to An Idea, If Santa takes two bites of each cookie served around the world, he consumes roughly 336,150,386 cookies.

Offering milk and cookies is an expression of gratitude. The treat shows appreciation to Santa for the gifts he leaves behind on Christmas Eve. It also signifies generosity, as you are sharing something with Santa, a quality often encouraged during the festive season.

Preferred Cup of Cocoa: Just like he eats many different cookies, Santa drinks hot chocolate various ways, but his all-time favorite recipe is a cup of extra chocolatey cocoa with a heaping mound of marshmallows and a peppermint flavored straw.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder.

Do you flatten chocolate chip cookies before baking? ›

Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet.

Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.

Take your boxed cookie mix to the next level by browning your butter to add nutty, caramelized richness to the flavor. Just melt the butter in a saucepan over medium heat. Then, continue to stir and cook the butter until it's a golden-brown color. And before adding it to the mix, make sure it's totally cooled down!

On the other hand, if your cookie recipe calls for melted butter, vegetable oil can be subbed, because it has a similar consistency.

Overmixing your batter can lead to runny cookies.

The fluidity made for a cookie that baked quickly and spread out more widely than a properly creamed batter usually would. You could overmix the batter at any point, but overcreaming occurs when you're combining the butter, sugar, and vanilla.

I'm a former pastry cook, and I think premade cookie dough makes a low-effort but delicious dessert. Switch things up by baking the dough in a cast-iron skillet or microwaving it in a mug. Adding extra chocolate, chopped nuts, coarse salt, or marshmallows can make cookies even better.

Mix in tasty ingredients

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

Once the butter is lightly bubbling, place cookies in the pan. Leave them in just long enough so that they begin to brown on the bottom. Remove from heat, and with your (very clean) hand, slightly dent the tops and sides to create a slightly "homemade" look.

Chocolate chip cookies have a lot of fat in them. When they hit your tongue, the emulsifiers in milk “help to smooth out the chocolate as you're eating it,” Hartings said.