How to Make Easy White Chocolate Cherry Cookies With a Cake Mix
- Leigh
- 1 hour ago
- 2 min read
These simple cookies mix up in minutes and are quite good! The cookies are a little crispy on the edges and soft in the centers. You can make them in the air fryer or oven. The cookies are full of white chocolate chips, dried cherries, and sliced almonds. Don't have any dried cherries? It's fine to substitute dried cranberries, or just leave out the dried fruit. And, sure, you can substitute chocolate chips for the white chocolate chips, if you prefer! Enjoy!
Cake Mix Air Fryer White Chocolate Cherry Almond Cookies -- Makes about 15
1/4 cup of canola oil
2 large eggs
2 tablespoons of water
1 yellow cake mix (14-16 ounces)
1 cup of white chocolate chips
1 cup of sliced almonds
1/3 cup of dried cherries
Air Fryer: Cut small pieces of baking parchment to fit inside your air fryer basket. In a large bowl, combine the oil, eggs, and water. Stir in the cake mix until combined, then fold in the white chips, the almonds, and the dried cherries. Drop several 1 1/2 tablespoon scoops of dough onto each piece of baking parchment, spacing the dough mounds at least an inch or so apart. Flatten the mounds slightly with damp fingers (to about 1/2-inch thick). Place one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the cookies at 320 degrees for about 10 minutes. Remove the cookies from the air fryer basket to cool and repeat the cooking process with the remaining dough. Alternatively, you can bake as many cookies as you want and stash the remaining dough, well wrapped, in the refrigerator to bake another day.
Oven: Line baking sheets with baking parchment and preheat the oven to 350 degrees. In a large bowl, combine the oil, eggs, and water. Stir in the cake mix until combined, then fold in the white chips, almonds, and dried cherries. Drop 1 1/2 tablespoon scoops of dough onto the parchment, spacing the dough at least 1 1/2 inches apart. Flatten the dough mounds slightly with damp fingers (to about 1/2-inch thick). Bake the cookies for 10-15 minutes until golden brown. Remove the cookies from the oven and let them cool on their baking sheets for a few minutes before removing them to cool completely.
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