Happy Monday! ha. Did you have a good weekend? We celebrated our 5th anniversary with dinner at an amazing restaurant. It was one of the best meals I’ve ever eaten (Cafe Cortina, if you’re a Metro Detroiter). Since “wood” is the 5 year gift, my husband got me a really cute cutting board. If you follow me on Instagram or Facebook you’ve already seen it, but you can also kinda see it in the below picture. Perfect gift for a food blogger.
On to today’s recipe.
Fudge Marble Cookies
I hadn’t bought a cake mix in a really long time. I was looking through my cookbook collection and saw one from Duncan Hines. All the recipes used cake mixes but I didn’t have any. Then, I was grocery shopping and all Duncan Hines mixes were on sale. It was a sign I needed some, so I picked up a couple. Fudge Marble and Dark Chocolate Fudge are my favorites.
If you need a quick cookie recipe, these would be perfect. 5 ingredients and they mix and bake up quick. Sometimes shortcuts are welcomed and needed. And delicious.
Fudge Marble Cookies
- 1 box 18.25 oz fudge marble cake mix
- 1 egg
- 1/3 cup vegetable oil
- 4 Tb water divided
- 1 cup chocolate chips I used a mix of semi-sweet & dark. Minis would work great, too
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or silicone mats and set aside.
- In a large bowl, add the cake mix (just the yellow part, not the fudge), egg, oil, and 3 Tb of water. With a hand mixer on medium, mix until smooth.
- In a small bowl, add the fudge packet and 1 Tb of water and mix until combined. I just used a fork to mix it. If yours is too dry, drizzle in a little more water to get it to come together.
- Scoop out 2/3 cup of the yellow cake batter and add it to the fudge mixture. Stir to fully combine.
- Pour the chocolate chips into the yellow cake batter and stir to distribute.
- Pour the chocolate batter into the yellow batter and stir gently to swirl them together. Do no over mix – you want to see the swirls.
- Use a cookie scoop to portion out cookie balls and place them 1″ apart on the cookie sheet.
- Bake for 6 minutes, rotate the pan, then bake for another 6 minutes.
- Remove from oven and let cool on the pan.