Light, crisp, and so easy to make, these Chocolate Chip Angel Food Cake Mix Cookies are a hit wherever they are served! With only 4 ingredients, they are ready in no time!
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Angel food cake is a classic dessert that is usually piled high with fresh strawberries, fresh berries, and whipped cream. It can be tricky to get the egg whites to the right stiffness and then use an angel food cake pan that is not always in the kitchen. These cookies are easier to make but have the same delicate texture of angel food cake.
Cake mix cookies are a fun shortcut that doesn't skimp on the flavor. Since boxed angel food cake mix already has a lot of the ingredients you would use in cookies already in it, all you need to do is add a few simple ingredients and bake off the cookies!
These cookies are light, airy, and similar to a macaron, without all the headache macarons can cause! It's a simple dessert everyone will love with some coffee or tea!
Jump to:
Why You'll Love This Cookies
- It's the perfect dessert! Easy to make and impressive, these cookies are sure to satisfy any sweet tooth! Add these cookies to a buffet table with sourdough peanut butter cookies, self-rising flour cookies, brown sugar cookies, and red, white and blue cookies!
- You only need 4 ingredients! Angel food cake is found in your local grocery store, and the other ingredients you no doubt have in your house already!
- They are a change from the classic chocolate chip cookie! These cookies are slightly sweeter, but their texture is completely different than chocolate chip cookies. They are much lighter and chewier than a regular cookie!
Ingredients For Angel Food Cake Mix Cookies
- Angel food cake mix. My local grocery store had a Betty Crocker box, so that is what I bought, but any angel food cake mix will work.
- Mini chocolate chips. Since these are such a delicate cookie, smaller chocolate chips work better than regular chocolate chips.
- Water. We aren't using any oil in these cookies, so they are less fat than regular cookies. If you are on weight watchers, check out their nutrition information, they might be just the thing to satisfy your sweet tooth!
- Egg. To hold the cake batter together and create a cookie.
Equipment To Gather
- Stand mixer or electric hand mixer
- Large bowl
- Measuring Cups
- Ice cream scoop
- Parchment Paper or silicone mat
- Baking Sheet
Time to Bake!
Heat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set that aside.
While your oven preheats, add the cake mix, egg, and water to a large bowl. Mix until fully combined. You can use a spatula and mix with your hand, or you can use a hand mixer set to low speed of electric mixer.
Once the dough is a loose cookie dough, add the chocolate chips and mix one more time either on medium speed or with your spatula.
With a cookie scoop or an ice cream scoop, scoop the cookie dough from the mixing bowl onto the prepared baking sheet. The dough ball will be very sticky, so do not worry about making them a perfect circle. They will spread as they bake.
Bake the cookie sheets for 10 minutes or until the tops are very lightly browned. Try not to open the oven while the cookies are baking.
Once the cookies are done, allow them to cool on the baking sheet completely. Then place them on wire racks until you are ready to serve them.
Step By Step Photos
Tips and Tricks
- Make sure your cookie sheet is lined with parchment paper or a silicone mat. These cookies can be very sticky, and they will stick to your baking sheet when they bake.
- Allow the cookies to cool completely before trying to take them off of the parchment paper. Once they are taken out of the oven, they are brittle and can easily break. When they cool completely, they are easier to get off the parchment paper by using a spatula.
- Leave plenty of room between the cookies as they spread a lot during baking.
Variations
- Make them strawberry cookies! Add ¼ cup of strawberry preserves to the batter and 1 cup of diced strawberries. Mix everything together and bake as you directed. Top with strawberry sugar for an even more strawberry forward flavor!
- Add more flavorings! A teaspoon of almond extract or a teaspoon of vanilla extract will only make these delicious cookies taste better!
- Change up the add ins! Instead of chocolate chips, use white chocolate chips for a perfectly white cookie.
Frequently Asked Questions
You would need angel food cake mix to make these cookies. If you are looking to make other delicious cake mix cookies, check out these peanut butter cookies that use yellow or white cake mix.
Store these cookies in an airtight container at room temperature. They will stay fresh for up to a week. Store them in a single layer so they do not stick together.
Yes! Make the cookie dough completely and then refrigerate until you are ready to bake the cookies. They will stay fresh in the refrigerator for up to 24 hours. Make sure to cover them with plastic wrap in the refrigerator.
Other Recipes To Try!
Did you love these Angel Food Cake Mix Cookies? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious and easy recipes!
📖 Recipe
Chocolate Chip Angel Food Cake Mix Cookies
Ingredients
- 1 Box Angel Food Cake Mix
- ½ cup Water
- 1 Egg
- 1 cup Mini Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Set that aside.
- In a large mixing bowl, add the water, egg, and cake mix. Mix well with a spatula or on low with a hand mixer.
- Once the batter comes together, add the chocolate chips and mix again.
- With an ice cream scoop or a spoon, scoop the cookie dough onto the prepared baking sheet.
- Bake for 10 minutes or until the tops are just golden brown.
- Allow the cookies to cool completely on the baking sheet before trying to remove them.
Notes
- Make sure your cookie sheet is lined with parchment paper or a silicone mat. These cookies can be very sticky, and they will stick to your baking sheet when they bake.
- Allow the cookies to cool completely before trying to take them off of the parchment paper. Once they are taken out of the oven, they are brittle and can easily break. When they cool completely, they are easier to get off the parchment paper by using a spatula.
- Leave plenty of room between the cookies as they spread a lot during baking.
Jennifer
The batter is so thin. It is like scooping soup. What can I do? These look amazing.
lynnswayoflife
oh no! How did it turn out? I found that it got thicker as you stirred. Did you find that as well?
Brenda
My batter was very thin too. The first pan all ran together. After they were baked I flipped them over, spread a row with peanut butter and topped it with another row that ran togetther. I did the rest at 350 for 12 minutes in a silicone donut mold. My husband loves them. The peanut butter cuts the sweetness a bit too.
Michelle
Super fun and easy! I followed the recipe exactly, used a Betty Crocker mix, in a glass bowl and stirred by hand. It firmed up beautifully and I was able to scoop the batter onto the parchment covered cookie sheet.
I did up the cook time to about 14 min.
Lynn Polito
I am so glad you enjoyed them!
Faaiza
These were lighter and airier than I expected them to be. Absolutely delicious.
Claire
These were so easy!!! I made them with my 8 year old and to be honest he did everything, I just did the oven part!
He loved using a box mix as he didn't have to measure too much out.
The finished cookie was so light and fluffy and so delicious 🙂
Kim
These cookies are so good and so easy to make. My daughter helped me make them and we both loved them.
Jennifer
These cookies are amazing! They were so easy to make and turned out perfectly! I loved the chocolate in them! Yum!