Kitchen Serf

Half Batch Cake Mix Cookies

Jennifer Osborn — Wed, 15 Jul 2026 20:11:23 +0000

I'm just going to say it, sometimes you don't need a full batch of homemade cookies.

There it's out.

Maybe your household has shrunk or you want to test a few new flavors? Or perhaps you have a pantry full of odds and ends you want to use up.

That's where half batch or small batch cake mix cookies saves the day.

My cake mix cookie recipe is easily halved so you don't have so much temptation lingering around.

[feast_advanced_jump_to]

Why This is a Great Recipe

Simple and quick
Mix by hand using a spatula
So many flavors of cake mix = so many diverse cookies
Easy to customize with chocolate or peanut butter chips, nuts, sprinkles, etc.

Ingredients

Ignore the ingredient list on the back of the cake mix box. You're not making cake, you're making cookies.

Half box of cake mix (6.6 ounces or ¾ cup)
Today's cake mix boxes are smaller than they used to be. If you're using a 13.25 ounce box, add ¼ cup flour for the best texture.
1 large egg
¼ cup (½ stick) melted butter or canola or vegetable oil.

How to Measure a Half Box of Cake Mix

You can measure a half box either by weight or by volume. Weight is going to be the most accurate but for that you'll need a digital scale.

This is my favorite kitchen scale. I've been using this brand for years. It's lightweight, simple to use and stores easily in a drawer.

Look at the net weight printed on the front of the cake mix box and divide by two. So the 13.25 ounce box of cake mix I used for this recipe equals 6.625 ounces.

That's also equivalent to ¾ of a cup, if you prefer measuring by volume using measuring cups.

Tips for Making the Best Cake Mix Cookies

Measure accurately.
Don't over mix.
Chill sticky dough if needed.
Bake just until the edges are set.
Let cookies cool on the baking sheet for a few minutes before moving them to a wire rack.

Can I Save the Other Half of the Cake Mix?

Store leftover cake mix in an airtight container or resealable bag.

Label what it is and the date you used it with permanent marker.

Store in a cool, dry place.

Try to use within two to three months for the best flavor.

Flavor Ideas

You can use any flavor of boxed cake mix for cookies.

Looking for more ideas, see my master Cake Mix Cookie Recipe post or browse my Cake Mix Recipe Category.

Recipe

Yield: 12

Half Batch Cake Mix Cookies

No Ratings

Craving cake mix cookies but don't want a full batch? This easy half batch recipe uses half a box of cake mix to make about a dozen soft, chewy cookies. It's perfect for small households, testing new flavors or satisfying a cookie craving without lots of leftovers.

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 2 minutes

Total Time: 24 minutes

Ingredients

Half box of cake mix (13.25 ounces/2= ¾ of a cup, if using a 13.25 ounce box, you'll need to add ¼ cup of flour.
1 large egg
¼ cup (½ stick) melted butter or canola or vegetable oil.

Instructions

Preheat the oven to 350F°
Measure half the cake mix and pour into a mixing bowl.
Add the remaining ingredients (oil or butter and egg).
Mix until combined.
Portion the dough into balls, approximately 1.6 tablespoons each. I like a Winco #40 cookie scoop for this task.
Bake for 10 to 12 minutes on a parchment or silicone lined cookie sheet.

Notes

If using a 13.25 ounce box, you'll need to add ¼ cup of flour.

Recommended Products

This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 52Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 16mgSodium 6mgCarbohydrates 0gSugar 0gProtein 1g

Nutrition information is an estimate because I am not a registered dietician.

The post Half Batch Cake Mix Cookies appeared first on Kitchen Serf.

Lemon Cake Mix Cookies

Jennifer Osborn — Mon, 06 Jul 2026 01:28:08 +0000

If you've ever made lemon cake mix cookies that tasted more sweet than citrusy, fresh lemon zest is the fix. Rubbing the zest into the dry cake mix releases its fragrant oils, giving these cookies a bold, lemon flavor you just can't get from the cake mix alone.

[feast_advanced_jump_to]

Why You'll Love These Lemon Cake Mix Cookies

You'll love these lemon cake mix cookies because they're soft, chewy, and packed with bright lemon flavor.

Starting with a boxed cake mix means they're quick to make, while fresh lemon zest and a simple glaze make them taste amazing.

Bonus: no electric mixer needed, stir dough with spatula.

Love baking with cake mix? Don't miss my collection of cake mix cookie recipes

Ingredients You'll Need

Ignore the ingredient list on the back of the box.

1 box lemon cake mix (15.25 ounces preferably)
2 large eggs, room temperature
½ cup vegetable or canola oil, or melted butter
Zest of one medium lemon (about one heaping teaspoon)

Make the Lemon Glaze

Combine 1 cup of powdered sugar, two tablespoons of fresh lemon juice and a ½ teaspoon of fresh lemon zest in a bowl and stir until combined.

How to Make These Cookies

Combine the ingredients, mix in fresh lemon zest, and scoop the dough onto a baking sheet.

Bake until the edges are set, then let the cookies cool before topping them with a simple homemade lemon glaze.

Tips for Success

Use fresh lemon zest.
Fresh zest gives these cookies a much brighter, fresher lemon flavor than the cake mix alone.

Use a rasp-style grater.
A Microplane or similar grater removes just the flavorful yellow zest while leaving the bitter white pith behind.

Don't overbake.
The cookies are done when the edges are set and the centers still look slightly soft. They'll continue to firm up as they cool.

Let the cookies cool before glazing.
If the cookies are still warm, the glaze will melt instead of setting into a pretty finish.

If using a smaller cake mix, add a little flour.
Many cake mixes are now smaller than 15.25 ounces. If yours is, add about ¼ cup of flour so the dough is the right consistency.

How to Store and Freeze

Store baked cookies on countertop in a sealed container. Separate layers of cookies by lining container with wax paper.

Double wrap cookies with freezer paper or put them in resealable bags and putting into a sturdy container so they don't break. Store for up to two months in the freezer.

Note: unlike most all other cookie doughs, cake mix cookie dough does not freeze well. I recommend only freezing already baked cake mix cookies.

Looking for more easy desserts? Browse all of my Cake Mix Recipes for chocolate, strawberry, butter cake, brownie mix and more.

Recipe

Yield: 24

Lemon Cake Mix Cookies

No Ratings

Soft, chewy lemon cake mix cookies get bright, real lemon flavor from fresh lemon zest. This easy recipe comes together with just a few ingredients and bakes in minutes.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients

1 box lemon cake mix (15.25 ounces preferably)
2 large eggs, room temperature
½ cup vegetable or canola oil, or melted butter
Zest of one medium lemon (about one heaping teaspoon)

Instructions

Zest lemon onto a piece of wax paper or parchment.
Pour cake mix into a mixing bowl.
Rub lemon zest into the cake mix with your fingers to release the lemon oils. Stir with a spatula until no clumps remain.
Add the eggs.
Stir in oil.
Mix until a thick, soft dough forms.
Use a #40 cookie scoop (about 1.6 tablespoons) to scoop the dough into balls.
Bake 12 at a time at 350F° for 10 to 12 minutes on a parchment lined baking sheet. The edges should be set but the centers may look slightly soft. Don't over bake. The cookies will continue to set up as they cool.

Notes

Use a Microplane or other fine rasp grater to remove only the yellow part of the peel avoiding the bitter white pith. (I use and love the Microplane brand).

What To Use Instead of a Cookie Scoop

Jennifer Osborn — Sun, 05 Jul 2026 16:13:15 +0000

Don't have a cookie scoop or just don't feel like using one? This easy trick lets you portion cookie dough into even pieces using a zip-top bag and a bench scraper or knife. It's quick, neat, and perfect for sticky dough.

Maybe you don't own a cookie scoop. Maybe you just don't feel like scooping 48 cookies tonight.

Or maybe repetitive scooping is uncomfortable because of tendonitis, arthritis or because your hands are tired.

Or maybe the thought of touching sticky cookie dough makes you cringe. Whatever the reason, the bench scraper gets the job done.

[feast_advanced_jump_to]

Before You Start

Press the dough to an even thickness in the bag. I aim for about an inch thick.
Chill the dough for at least an hour so it slices cleanly.
A bench scraper is fastest but a knife works just fine. This is one of my favorite scrapers because it has measurement markings.
If using a bench scraper, you may need to press down with both hands, depending on how chilled your cookie dough is.
Once ready to bake, place the squares on a cookie sheet evenly spaced, just as you would scoops of cookie dough.

If you decide adding a cookie scoop to your baking arsenal is a good idea, here's how to choose the right size cookie scoop.

Prepare your cookie dough according to the recipe.
Transfer the dough to a large zip-top bag.
Press the dough into an even rectangle about 1 inch thick.
Refrigerate the dough for at least one hour or until firm.
Cut open the bag and peel the plastic away from the dough.
Using a bench scraper or sharp knife, cut the dough into 1-inch strips.
Turn the dough and cut across the strips to make 1-inch squares.
Separate the pieces and arrange them on a parchment lined baking sheet.
Bake according to the recipe instructions. Most drop cookie dough can be baked at 350°F for 10 to 12 minutes.

Tips for Success

Chilling the dough first makes clean, even cuts much easier.
Try to press the dough to an even thickness before chilling so the cookies bake uniformly.
A bench scraper makes quick work of the cuts but a chef's knife works just as well.
If the dough softens while you're cutting it, pop it back into the fridge or freezer for 15 to 20 minutes.

Frequently Asked Questions

Will square pieces of dough bake into square cookies?

No, as the butter melts, most cookie dough spreads into round cookies in the oven. Have you ever bought Nestle Toll House refrigerated dough? It comes in little squares as shown below. But the dough still bakes into round cookies.

Is this method as accurate as a cookie scoop?

As long as your pieces are roughly the same size, they'll bake evenly.

Can I freeze the dough like this?

Of course, cut the chilled dough into squares, freeze them until firm, then transfer them to a freezer-safe bag or container. Bake from frozen or thaw according to your recipe. See more information about freezing cookie dough.

Find out why your cookies are always flat.

Are your cookies too puffy?

What should cake mix cookie dough feel like?

How to make cookies that stay soft: 9 Tips.

The post What To Use Instead of a Cookie Scoop appeared first on Kitchen Serf.

Cake Mix Cookies

Jennifer Osborn — Sun, 21 Jun 2026 14:30:23 +0000

Cake mix cookies are one of the easiest treats you can make, especially if you need dessert in a hurry.

With just a few simple ingredients, a boxed cake mix turns into soft, chewy cookies in almost any flavor you can imagine.

Whether you're using chocolate, lemon, strawberry, Funfetti or another favorite, this easy recipe gives you delicious cookies with minimal effort and plenty of opportunity to customize them with sprinkles, chocolate chips and other mix-ins.

You can make so many cookies with cake mix.

[feast_advanced_jump_to]

Watch Quick Video of Cake Mix Cookies

Recipe Highlights

Only a few ingredients
Soft, chewy cookies
Endless flavor options
Great for beginners
Easy to customize with mix-ins
Mix by hand with a spatula (no electric mixer needed)

Before You Start

Different cake mix brands vary slightly in size. If you grabbed a 13.25-ounce or lighter mix, you may need to add a quarter cup of all-purpose flour.
Dough should be thick, soft and scoopable, similar to Play-Doh.
If dough seems too sticky, cover your bowl and chill it for 30 to 60 minutes.
Don't over bake. Cookies continue baking as they cool.

What You'll Need for 3-Ingredient Cake Mix Cookies

Ignore the ingredients listed on the back of the cake mix box. That will get you cake. You're making cookies. See below.

1 box cake mix (ideally 15.25 ounces)
½ cup neutral flavored oil like canola or vegetable
2 eggs, large

How to Make Cookies from Cake Mix

Pour cake mix and canola oil in a large mixing bowl. Break each egg into a small bowl one at a time and add to the bowl.

Never break eggs directly in your mixing bowl. That way if the egg has gone bad, you haven't wasted a bowl full of ingredients.

Stir, breaking up the eggs, until a soft dough forms and no streaks of cake mix remain.

Portion dough into balls, about 1.6 tablespoons in size. Use a #40 or #30 cookie scoop for even baking and appearance.

Bake 12 cookies at a time on a parchment-lined baking sheet at 350F° for 10-12 minutes. Oven temperatures vary so pay attention to how the cookies smell. Start checking at 10 minutes.

Let rest for a minute or two on the baking sheet.

Use a thin, metal spatula to move cookies to a wire rack.

The dough should be thick and easy to scoop. You should be able to move it out of the bowl in one or two scoops. It will be softer than traditional cookie dough but shouldn't be runny.

If your dough feels too sticky to handle, chilling it for 30 minutes usually helps.

However, if you grabbed a box of cake mix containing a smaller amount of mix, say 13.25 ounces instead of 15.25, you may need to add a quarter cup of all purpose flour to reach the right texture.

Watch this quick video to see the texture you're aiming for:

Store cake mix cookies in a resealable container with wax papers between the layers.

Store cake mix cookies in a resealable container with wax paper for up to a week on your countertop at room temperature.

Freeze baked cookies in a freezer bag placed inside a sturdy container to prevent broken cookies.

Can I use any flavor of cake mix?

Yes, really any flavor being sold in a grocery store will work fine: look for chocolate, yellow, white, lemon, strawberry, Funfetti, spice cake, red velvet. I think there's even a key lime flavor now.

Does cake mix cookie dough need to be chilled?

Chill the dough if it feels really sticky or is difficult to scoop. If you grabbed a box of cake mix containing a smaller amount, say 13.25 ounces instead of 15.25, you may need to add a quarter cup of all purpose flour.

Can I freeze cake mix cookie dough?

You can freeze the dough itself but it's better to freeze the already baked cookies. When cake mix cookie dough is frozen, the oil tends to separate from the dough, affecting the texture.

What size cake mix works best?

Cake mixes that weigh 15.25 ounces work best but you can adapt smaller size cake mixes by adding all purpose flour.

More Cake Mix Recipes

Chocolate Cherry Ganache Cookies

Cake Mix Snickerdoodles

Strawberry Cake Mix Cookies

Gooey Butter Cake with Cake Mix

Gooey Butter Cake Cookies

Recipe

Yield: 24

Cake Mix Cookies

No Ratings

Easy cake mix cookies start with a box of cake mix and just a few simple ingredients. Soft, chewy and endlessly customizable, they're a quick shortcut cookie recipe that's perfect for birthdays, bake sales, holidays or whenever you need cookies in a hurry.

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 22 minutes

Ingredients

1 box cake mix (15.25 ounces best)
2 eggs, large
½ cup neutral flavored oil like canola

Instructions

Pour cake mix into a large mixing bowl.
Add eggs
Add oil
Stir until a soft dough is formed.
Portion into balls about 1.6 tablespoons in size (a #40 cookie scoop)
Bake at 350F° for 10-12 minutes.
Let rest on cookie sheet for 1-2 minutes after removing from oven.
Move cookies from sheet to a wire rack to cool using a thin, metal spatula.
Serve or wrap in layers of wax paper and tuck into a container for storage at room temperature for 3 to 5 days. Wrap in wax paper or plastic wrap and tuck into a freezer-safe bag or container to store for up to three months.

Notes

If dough is sticky, chill, covered, for 30 to 60 minutes.

9 Tips for Baking Soft Cookies

Jennifer Osborn — Fri, 19 Jun 2026 18:28:12 +0000

Soft, chewy cookies don't happen by accident. Everything from the type of sugar you use to how long you bake the cookies can affect their texture.

If you're trying to bake softer cookies, nine simple tips can help you achieve a tender, chewy texture that stays soft longer.

If you want chocolate chip cookies that stay soft, use this recipe.

[feast_advanced_jump_to]

Use More Brown Sugar Than White Sugar

Brown sugar contains molasses, which helps cookies stay moist.

That's one reason chocolate chip cookie recipes made with a higher ratio of brown sugar often have a softer, chewier texture.

I often will make swap out granulated sugar for brown sugar in a cookie recipe.

Using more brown sugar than white or granulated sugar will help keep your cookies soft.

Measure Flour Carefully

Packing flour into measuring cups can totally change a cookie recipe. Even a few extra tablespoons can make cookies dry, thick, and hard instead of soft and chewy.

spoon and level flour into your measuring cup
don’t scoop directly from the bag
use a kitchen scale if you want to be precise

If your dough already feels crumbly before baking, you may also be dealing with dry cookie dough.

Don’t Overmix the Dough

Once you add the flour, mix only until the dry ingredients disappear.

A few streaks of flour are fine. Finish mixing with a spatula if needed.

Overmixing develops gluten, which can make cookies tougher and less tender.

Try a Blend of All-Purpose Flour and Cake Flour

Cake flour contains less protein than all-purpose flour, which can help create a softer, more tender cookie.

For some cookie recipes, replacing a portion of the all-purpose flour with cake flour can improve texture without changing the flavor.

However, using only cake flour isn't always the best choice.

Cookies made entirely with cake flour can be more fragile and prone to breaking.

A blend of the two flours often provides the best balance of softness and structure.

Try using equal amounts of all purpose flour and cake flour in your next batch of cookie dough for extra softness.

Add One Extra Egg Yolk

Yolks add fat and moisture. But don't add more than one yolk over the amount of eggs the recipe specifies. That will just borrow trouble.

Slightly Under Bake the Cookies

Soft chocolate chip cookies will be your new go-to recipe.

Cookies continue baking on the cookie sheet after they come out.

Soft cookies often look slightly underdone in the center when they’re ready to come out of the oven.

Get in the habit of pulling cookies out of the oven two to three minutes ahead of time. They'll continue to bake a bit after being removed from the heat.

For softer cookies, don't leave them on the baking sheet any longer than necessary. The hot pan continues baking the cookies even after they're out of the oven.

Many bakeries transfer cookies to cooling racks almost immediately to stop the baking process and preserve a softer texture.

If you want the softest possible cookies:

remove them from the oven when the centers still look slightly underdone
allow them to set for 1 to 2 minutes on the baking sheet
transfer them to a wire rack to cool

If your cookies are spreading thin and turning crisp, here are the most common reasons cookies go flat.

With that in mind, pay attention to your equipment.

Your Baking Sheet Matters

Lightweight dark pans:

cook cookies faster
crisp bottoms faster

Sturdy light-colored aluminum pans:

more even baking
softer cookies

Nordicware makes my favorite cookie sheets, which are technically half sheet pans. They are sturdy but no so heavy to be a struggle if you're dealing with arthritis

A cookie scoop also helps cookies bake evenly so smaller cookies don’t overbake before larger ones are done.

Nordicware is a good solid choice to bake on. I also like USA baking pans.

Ensure Your Oven Temperature is Accurate

An inexpensive oven thermometer can solve a lot of issues. Do you know if your oven really bakes things at 350F° or is it secretly heating up to 363F°?

This is a good oven thermometer by Taylor, which is a reliable brand for temperature gauges.

You can use this thermometer in gas or electric ovens, and it includes a hook for hanging or you can stand it up.

BONUS TIP FOR SOFT COOKIES

Add a package of dry vanilla pudding mix into the dough. See Chocolate Chip cookies with pudding.

A box of instant dry pudding mix will ensure soft, chewy cookies for days.

Flat cookies plaguing you? 7 Ways to Prevent Flat Cookies.

Are your cookies too puffy?

What should cake mix cookie dough feel like?

What should my cut-out cookie dough feel like?

The post 9 Tips for Baking Soft Cookies appeared first on Kitchen Serf.

Pillsbury Apple Pie Cookie Dough Review

Jennifer Osborn — Sun, 14 Jun 2026 22:29:59 +0000

My main question: where's the cinnamon?

The Pillsbury Doughboy appears on the front of the package holding an apple pie. Unfortunately, the flavor didn't quite deliver on that visual promise.

I found very little apple flavor and no cinnamon flavor at all. In fact no spices save a bit of paprika for coloring. After checking the ingredient list, I discovered cinnamon isn't included.

[feast_advanced_jump_to]

What Is In The Dough?

The packaging lists dried apples and whole grain oats along with the usual cookie ingredients.

The package promises 12 large cookies and, like several recent Pillsbury cookie dough products, the dough is made with heat-treated flour so it’s safe to eat raw.

Apple pie flavors can be tricky in cookie form. Apples add moisture, and it’s hard to capture the flavor of a slice of pie in a simple drop cookie.

In fairness to Pillsbury, they’re calling this Apple Pie Cookie Dough rather than Apple Pie Cookies.

Still, the packaging sets some expectations.

How They Baked

The cookies spread into soft, puffy cookies with visible oat pieces throughout. They looked fine although a bit bland coming out of the oven and baked exactly as expected.

They needed 15 minutes in my oven at 375. I let the cookies rest on the sheet pan for five minutes to set up.

The package screams Americana. Stars, firework style graphics and the aforementioned doughboy holding a pie.

If you're going to evoke apple pie that heavily, I'm going to expect something that tastes like apple pie.

How They Taste

Here’s the problem.

When you take a bite, you do get a little apple flavor. There’s a mild sweetness that suggests dried apples are doing some work in the dough.

But what you don’t get is cinnamon.

And that’s a surprisingly big issue.

I checked the ingredient list after tasting them because I kept waiting for the cinnamon flavor to show up. It never did.

For me, cinnamon is part of what makes apple pie taste like apple pie.

Without it, these cookies end up tasting more like a mildly sweet oatmeal cookie with a hint of apple than anything resembling an actual slice of pie.

The apple flavor isn’t offensive. It’s just incomplete.

And these cookies have strong 1990's low-fat baking energy.

These taste like when everyone's mom was baking with applesauce instead of butter: bland oatmeal cookies without any cinnamon or butter.

Would I Buy Them Again?

No.

If you’re a big apple pie fan, I’d save your money.

These aren’t terrible cookies. They’re perfectly edible, and some people may enjoy the lighter apple flavor.

But if you’re expecting warm apple pie spices, buttery pie filling flavors, or anything that reminds you of a slice of homemade apple pie, you’re probably going to be disappointed.

I'd skip it.

But please, if you've tried these cookies and disagree with my review, I'd love to hear your thoughts. I am one of the most critical people I know, second only to the people who birthed me.

Read the Pillsbury S'mores Cookie Dough Review

The post Pillsbury Apple Pie Cookie Dough Review appeared first on Kitchen Serf.

Brownies with Cocoa Powder

Jennifer Osborn — Tue, 09 Jun 2026 22:37:08 +0000

Do you need intensely chocolatey brownies with that crackly top layer?
Then you need to make them with cocoa powder. If you don't believe me, you must believe Chef Mark Bittman, he of How to Bake Everything fame.

Just like chocolate chip cookies, a sprinkle of sea salt flakes over the top of a brownie improves flavor. See what kind of salt for cookie dough for more information about finishing desserts with salts 😋.

[feast_advanced_jump_to]

Before You Start

Mix this recipe by hand, no electric mixer needed.
Don't skip the step of lining your pan with parchment paper, it's easier to slice and it reduces stick and cleanup.
Warm brownies fresh from the oven are hard to resist but resist if you want clean slices. The cooler the brownies are, the neater your slices will be.

Ingredients

Butter, melted
Granulated sugar
Brown sugar
Unsweetened cocoa powder
Large eggs, room temperature
Vanilla extract
All-purpose flour
Fine sea salt

See recipe card for amounts

Instructions

Make the Chocolate Base

Melt the butter and stir in the sugars and cocoa powder. The mixture will be thick, glossy and smell intensely chocolatey. Stir in the flour and salt just until no dry streaks remain. Don’t over mix or your brownies will be tough.

Add the Eggs

Whisk the eggs and vanilla separately, then slowly stir them into the warm chocolate mixture. Mixing gradually helps prevent the eggs from scrambling.

Bake

Spread the batter into a prepared 9x13-inch pan and bake until a toothpick comes out with a few moist crumbs attached.

You might also like:

12 Ways to Tart Up Your Boxed Brownie Mix

Can You Freeze Brownies?

Homemade Brownie Recipe FAQs

How do I make brownies fudgier?

Use less flour and don't overbake.

Why did my brownies come out cakey?

Most likely you didn't measure the flour correctly.

Can I freeze brownies?

Yes, brownies freeze like a champ. See Can I freeze Brownies for more information.

Can I add chocolate chips to cocoa powder brownies?

Dear one, you can add chocolate chips to whatever you'd like but especially this brownie recipe! Start with a cup. Add more if the spirit moves you.

How do I know when brownies are done?

Insert a toothpick in the center. It should come out with a few moist crumbs but no wet batter.

Can I use Dutch-process cocoa powder?

Yes. Since this recipe doesn't rely on baking soda for leavening, Dutch-process cocoa powder can be substituted for natural cocoa powder. The brownies will have a darker color and a slightly smoother chocolate flavor.

Recipe

Yield: 24

Brownies with Cocoa Powder

No Ratings

If you've got cocoa powder in the pantry, you're halfway to a pan of intensely chocolatey brownies, This easy recipe turns out fudgy brownies with a crackly top and deep chocolate flavor.

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 1 hour

Ingredients

1 cup unsalted butter (227 g)
1¾ cups granulated sugar (350 g)
¾ cup packed brown sugar (165 g)
1 cup unsweetened cocoa powder (85 g)
4 large eggs, room temperature
1 tablespoon vanilla extract (15 ml)
1 cup all-purpose flour (125 g)
½ teaspoon salt (2.5 g)

Instructions

Preheat oven – Preheat to 350°F (175°C). Grease and line a 9x13 pan with parchment paper. Leave an overhang for easy lifting.
Melt and mix sugars – In a large saucepan, melt the butter. Remove from heat and stir in granulated and brown sugars until mostly dissolved. Let cool until warm.
Add cocoa – Stir in cocoa powder until mixture is glossy and smooth.
Whip eggs and vanilla – In a separate bowl, beat the eggs and vanilla for 1 to 2 minutes until foamy. This helps create the signature shiny top.
Combine – Slowly whisk the warm chocolate mixture into the eggs, stirring constantly to avoid scrambling the eggs.
Fold in dry ingredients – Add flour and salt. Gently fold until just combined. Do not overmix.
Bake – Pour the batter into the prepared pan. Smooth the top and bake for 25 to 28 minutes. The top should be shiny and a toothpick inserted in the center should come out with moist crumbs.
Cool and slice – Let cool in the pan for 15 minutes before lifting out and slicing.

Notes

Don't overbake these brownies. They will continue to set as they cool. For fudgy brownies, remove the pan from the oven when a toothpick inserted near the center comes out with a few moist crumbs attached.

For clean slices, allow the brownies to cool completely before cutting.

This recipe was tested using natural unsweetened cocoa powder. Do not substitute hot cocoa mix.

Recommended Products

The post Brownies with Cocoa Powder appeared first on Kitchen Serf.

Viral Dot Cake Recipe

Jennifer Osborn — Fri, 05 Jun 2026 00:38:22 +0000

The Viral Dot Cake is one of the latest dessert trends to take over social media. Colorful, cheerful, and surprisingly simple to make, these sprinkle-covered mini cakes have been popping up everywhere from TikTok to bakery display cases.

This easy homemade version starts with a boxed cake mix, prepared frosting and plenty of colorful nonpareils for a dessert perfect for birthdays, baby showers, bake sales and any celebration that could use a little extra color.

You don't need advanced decorating skills to make these adorable miniature cakes. If you can bake a sheet cake, you can make Viral Dot Cakes at home. Heck, if you can buy a sheet cake you can make these. No shame in the store bought game.

[feast_advanced_jump_to]

What Is The Dot Cake?

Dot cakes aren't cupcakes with a few sprinkles tossed on top. They're covered in so many nonpareils that you get a crunchy candy shell before you reach the cake underneath.

The trend is inspired by creations from The Dotcakes, a mother-daughter-owned bakery in Roslyn, New York. Their colorful sprinkle-covered mini cakes has gained a lot of media attention and inspired home bakers to create simplified versions using cake mix, frosting, and nonpareils.

Why You'll Love This Homemade Version

Starts with a boxed cake mix
Uses prepared frosting
No piping or decorating skills needed
Creates adorable individual mini cakes
Easy to customize with different cake flavors
Perfect for birthdays, showers, and bake sales

Ingredients

Boxed cake mix (15.25 ounces)
Ingredients called for on the back of the box, usually two large eggs, water and vegetable oil.
Vanilla frosting
Rainbow colored nonpareils or sprinkles

Before You Start

Plan for time for the cake itself to chill in the fridge or freezer twice: once before frosting it and then once more after you've frosted it before you cut out the circles.

How to Make a Dot Cake

Bake the cake according to the package directions in a 13x9-inch pan and let cool completely.

Spread frosting evenly over the entire cake.

Use a round cookie cutter, biscuit cutter, or drinking glass to cut circles from the frosted cake.

Pour nonpareils into a shallow dish. Carefully lift each cake round and press the frosted top into the dot candy until completely covered.

Arrange on a serving platter and serve.

For the cleanest cuts, chill the frosted cake for 15 to 20 minutes before cutting out the circles.

Dot Cake Flavor Variations

One of the best things about this recipe is how easily you can customize it.

Funfetti Dot Cake

Use a Funfetti cake mix and vanilla frosting for maximum birthday-cake vibes.

Lemon Dot Cake

Pair lemon cake with vanilla frosting or lemon frosting and yellow, white, and pastel-colored nonpareils.

Red Velvet Dot Cake

Use red velvet cake and cream cheese frosting for a colorful holiday or Valentine's Day dessert. Use all white or all red nonpareils.

Chocolate Dot Cake

Chocolate cake creates a dramatic contrast with bright sprinkles.

Classic Vanilla Dot Cake

A simple vanilla cake lets the colorful dot design take center stage.

Decorating Ideas

Ombre color gradients
Holiday color combinations
Birthday-themed colors
School colors
Baby shower palettes

Storage and Make Ahead Instructions

Cover and store at room temperature for up to 3 days.

For longer storage, refrigerate the cake and bring it to room temperature before serving.

Most cakes freeze really well. However, if you freeze these little dot cakes, be prepared for the nonpareils to "bleed" a bit into the frosting once you thaw them.

Frequently Asked Questions

What are the dots made of?

These dots are nonpareils, which are tiny, hard, spherical colored candies, similar to sprinkles or Jimmies.

Can I use different cake mix flavors?

Yes, you can use any cake flavor you like.

Do I have to use canned frosting?

No, homemade frosting is fine.

Can I make these cakes in advance?

Yes, you can make and bake a day ahead of time.

More Easy Cake Mix Desserts

Recipe

Yield: 8

Viral Dot Cake Recipe

5.0 Stars (1 Review)

Prep Time: 25 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

Ingredients

1 box vaniila cake mix (15.25 ounces ideally)
Ingredients listed on box of cake mix, usually vegetable oil, eggs and water
2 containers vanilla frosting or 1 batch homemade buttercream
1 to 2 cups rainbow nonpareils or rainbow sprinkles

Instructions

Prepare and bake the vanilla cake in a rectangular baking pan according to package directions.
Let cake cool completely.
Frost the cake and let chill again so frosting sets up.
Turn small cardboard dessert cups upside down and press them into the frosted cake. (I used cups with 2.75 inch width, approximately 7ounces or one cup).
Pour nonpareils or sprinkles into shallow bowl.
Turn mini cakes upside down and press the frosted side into the nonpareils until completely coated.
Lift the Dot cakes away from the sprinkles and put on a serving tray.

Notes

(I used cups with 2.75 inch width, approximately 7ounces or one cup). The exact yield will vary based on the size of your cutter and how efficiently you cut the rounds from the cake.

Best Salt for Baking Cookies

Jennifer Osborn — Sun, 31 May 2026 22:44:14 +0000

If you're standing in the grocery aisle staring at 13 kinds of salt, don't overthink it.

For most cookie recipes, you need one type of salt for the dough and one salt for topping cookies, if you want them to look fancy.

You haven't had a superior chocolate chip cookie until you've had one topped with sea salt or sea salt flakes.

[feast_advanced_jump_to]

Fine sea salt is my fave.

It dissolves easily.
It distributes evenly through the dough.
No chemicals.

The unofficial queen of baking Dorie Greenspan says she uses fine sea salt for her cookie baking. Greenspan said fine sea salt has no additives and is easy to measure consistently and accurately.

Can I use Table Salt?

Yes, you can actually. In fact King Arthur Baking Co. develops all its recipes using table salt.

Table salt is inexpensive and it works well in cookies.

A word of caution: if you're swapping one salt for another, measurements may vary because different salts have different crystal sizes.

What's the Best Salt for Topping Cookies?

Some of the best cookies I've ever had in my life have been festooned with flakes of sea salt or finishing salts.

These are all good brands of finishing salts to try:

Maldon
Smoked Maldon (the salt I lust over)
Fleur de sel
Murray River
Cypress or Cypriot
Any flaky sea salt

You want delicate flakes to scatter across the top of your cookies when you pull them out of the oven. Chef's kiss...

My Baking Salt Setup

If I could only keep two salts in my baking cabinet I'd choose:

Fine sea salt for dough.
Maldon flaky sea salt for finishing.

But, because it's me, of course I have more than two.

Right now I have two types of Maldon alone, a regular and a smoked. My preference for topping cookies is the smoked.

The smoked salt is not harsh or strong, it just gives the faintest hit of "why are these cookies so freaking fabulous?"

And then I have three versions of fine sea salt in varying amounts of grain size. Those are from my local food co-op where I can buy a teensy amount.

Because I'm middle-aged and shop at T.J. Maxx, I also have pink Himalayan sea salt crystals. If I bake something pink, this salt goes on top.

If you're here, you might also find 7 Reasons Your Cookies Are Flat helpful.

The post Best Salt for Baking Cookies appeared first on Kitchen Serf.

Easy Graduation Desserts That Won't Melt, Collapse or Ruin the Day

Jennifer Osborn — Wed, 27 May 2026 19:56:12 +0000

Graduation desserts should be simple, weatherproof-ish, delicious and low stress. Because while graduation celebrations are joyful, they’re also challenging in the “someone forgot the folding tables and your cousin is texting that he’s bringing six extra people” kind of way.

This is not the moment to attempt a complicated plated dessert you saw in a fancy food magazine at 11 p.m.

[feast_advanced_jump_to]

Graduation parties need desserts that can sit out for a while, survive warm weather, feed a crowd and still taste good after Uncle Mike leaves the brownie tray uncovered for 45 minutes.

These are my favorite easy graduation dessert ideas for feeding a crowd without losing your mind.

1. Cookies

A sprinkle of sea salt and a few shards of chocolate added after you remove the cookies from the oven = perfection.

Cookies are the MVP of graduation desserts.

They’re portable, easy to stack on trays, easy to make ahead and they can sit out for hours without someone reporting you to the city code enforcement officer.

Chocolate chip cookies, sugar cookies, cake mix cookies, sprinkle cookies, brownies disguised as cookies, these are all good.

People grab cookies. Especially teenagers. They wander by the dessert table 14 times and take “just one more.”

2. Brownies

Did I mention brownies?

Because brownies deserve their own category.

They’re sturdy, crowd-pleasing and almost impossible to screw up if you use a recipe you already know works. Also, see 12 ways to dress up boxed brownie mix for ideas.

You can cut them small to feed a crowd or giant.

Frosted brownies, brownies with candy mixed in, brownie bites, boxed brownies — this is a judgment-free zone.

3. Rice Krispie Treats

Crispy rice treats can be made in a sheet pan and topped with a variety of toppings.

Rice Krispie Treats are basically indestructible.

You can make classic Rice Krispie Treats or go wild with sprinkles, chocolate drizzle, peanut butter, Oreos or the graduate’s school colors.

They travel well. They don’t need refrigeration. They survive children. They survive six months in a forgotten lunch bag and most natural disasters.

You could make sheet pan crispy rice treats and divide into sections to make different flavors.

4. Congo Bars

Congo bars will turn lightly golden brown with edges that begin to pull away from the sides of the pan when done.

Congo bars are one of the most underrated desserts on the planet.

They’re chewy cookie bars packed with brown sugar goodness, walnuts and chocolate chips and they hold up beautifully on dessert tables.

I think I’ve told this story before, but my grandmother used to mail Congo bars to my uncle when he was serving in Vietnam because they traveled so well.

That’s not a dessert. That’s durability testing.

5. Lemon Bars

Lemon Bars with Graham Cracker Crust are an easy, creamy three-ingredient dessert that citrus lovers will enjoy. Make it even easier by using a box of graham cracker crumbs instead of crushing your own.

Lemon bars are always one of the first desserts to disappear.

Now, they can’t sit outside in the blazing sun all afternoon like a cookie tray can, but there’s an easy workaround.

They make these fancy serving trays now with compartments underneath for ice packs or crushed ice. You can put the lemon bars out after the meal, leave them out for an hour or two, then pop the extras back into the fridge.

6. Dessert Snack Mix

You know, Basic White Trash.

White chocolate snack mix. Puppy chow. White trash mix. Chocolate-covered cereal and pretzels and peanuts and M&Ms thrown together in glorious sugary chaos.

And they’re perfect for graduation parties because you can customize the colors to match the graduate’s school colors.

Add colored M&Ms or sprinkles and suddenly you look organized and festive.

7. Ice Cream Sandwiches

Not everything needs to be homemade.

You could absolutely buy a giant box of ice cream sandwiches from Sam’s Club and call it a day. Frankly, people would still be thrilled.

But if you want to make it feel a little more special, roll the edges in sprinkles or mini chocolate chips and put out toppings so people can decorate their own.

8. Build-Your-Own Sundae Bar

Teenagers and kids love a sundae bar and so does middle-aged me.

Set out tubs of ice cream, sauces, whipped cream, crushed cookies, sprinkles and candy toppings and let people get creative.

This is also one of those desserts that looks way fancier than it actually is.

You’re basically just opening containers and pretending you hosted a Food Network competition.

9. Fancy Fruit Trays

Fruit is always a good idea because eventually someone at the party starts pretending they’re “being healthy” after eating four brownies.

Skip the sad grocery store fruit tray if you can.

A watermelon cut in half and filled with strawberries, pineapple, grapes and watermelon chunks looks impressive with almost no effort.

It’s colorful, refreshing and balances out the dessert table nicely.

Or you can make fruit skewers. Or even better, set out skewers next to the chopped fruit and let people make their own.

That is if you're sure none of the teenage boys are going to turn them into miniature swords. Ain't nobody got time for the ER on graduation day.

10. Caramel Apple Station

This one is fun if you want something interactive.

Slice apples ahead of time and set out caramel dip, melted chocolate, chopped nuts, miniature pretzels, crushed cookies and sprinkles so people can build their own caramel apple slices or caramel apple nachos as shown in photo above.

It feels a little more special than just setting out another tray of bars, but it’s still incredibly easy.

And unlike full candy apples, nobody risks losing a filling.

11. S'mores Station

A S'mores Station is a fun and easy graduation dessert idea.

A s’mores station is one of those graduation party desserts people remember because it's interactive and fun instead of just another tray of bars.

You can keep it simple with graham crackers, Hershey bars and marshmallows or get fancy with peanut butter cups, flavored or oversized marshmallows or different kinds of chocolate bars.

Graham crackers are absolutely not de rigueur. You can use anything really: crackers, cookies, bread.

See my giant list of alternatives to graham crackers when making s'mores.

If you have a fire pit, great. If not, tabletop s’mores makers work too. I’ve even seen people use Sterno setups for indoor parties.

12. Dessert Nachos

Cinnamon sugar tortilla chips, fruit salsa and maybe a squeeze bottle of chocolate sauce.

13. Chocolate Dipped Pretzel Rods

Chocolate-dipped pretzel rods look fancy but are so easy to make.

Dip pretzel rods (buy in chip aisle at grocery store) in melted chocolate or candy melts, add sprinkles in school colors and let them set on parchment paper or wax paper.

If you want to get fancy, wrap the rods in cellophane and put them in mason jars or vases on the dessert table.

Or if you just can't even, lay them on a platter and save your sanity.

14. Sheet Cakes (Buy One)

And finally: cake.

What graduation dessert table is complete without cake?

But I’m going to say something controversial for a food blogger:

You should probably buy the graduation cake.

I said what I said.

Cakes are tricky. Especially giant cakes. Especially giant cakes you only make once every few years while also trying to host a graduation party.

There are just too many variables.

Cakes sink. Frosting melts. Layers slide.

Suddenly you’re standing in your kitchen staring at what looks like a haunted birdhouse made of buttercream.

And graduation cakes matter because people gather around them. They take pictures. Everybody stares at the cake.

So unless cake decorating is already your thing, go to your favorite grocery store bakery or local bakery and order one.

Just order it ahead of time because graduation season gets wild and so do bakeries.

Also — and I say this with love — if you care deeply about frosting, ask what kind they use before ordering.

Because if you’re envisioning rich buttercream and end up with one of those whipped toppings that tastes like lightly sweetened air, that is a profound emotional disappointment.

The post Easy Graduation Desserts That Won't Melt, Collapse or Ruin the Day appeared first on Kitchen Serf.

Kitchen Serf

Half Batch Cake Mix Cookies

Why This is a Great Recipe

Ingredients

Watch What Should Cake Mix Cookie Dough Texture Feel Like?

How to Measure a Half Box of Cake Mix

Tips for Making the Best Cake Mix Cookies

Can I Save the Other Half of the Cake Mix?

Flavor Ideas

Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information

Did you make this recipe? Please give it a rating

Lemon Cake Mix Cookies

Why You'll Love These Lemon Cake Mix Cookies

Ingredients You'll Need

Make the Lemon Glaze

How to Make These Cookies

Tips for Success

How to Store and Freeze

Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information

Did you make this recipe? Please give it a rating

What To Use Instead of a Cookie Scoop

Before You Start

How to Portion Cookie Dough Without a Scoop

Tips for Success

Frequently Asked Questions

More Cookie Troubleshooting

Cake Mix Cookies

Watch Quick Video of Cake Mix Cookies

Recipe Highlights

Before You Start

What You'll Need for 3-Ingredient Cake Mix Cookies

How to Make Cookies from Cake Mix

What Should Cake Mix Cookie Dough Feel Like?

Cake Mix Cookie Storage and Make Ahead

Cake Mix Cookie FAQs

More Cake Mix Recipes

Recipe

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information

Did you make this recipe? Please give it a rating

9 Tips for Baking Soft Cookies

Use More Brown Sugar Than White Sugar

Measure Flour Carefully

Don’t Overmix the Dough

Try a Blend of All-Purpose Flour and Cake Flour

Add One Extra Egg Yolk

Slightly Under Bake the Cookies

Your Baking Sheet Matters

Ensure Your Oven Temperature is Accurate

BONUS TIP FOR SOFT COOKIES

More Cookie Troubleshooting Posts

Pillsbury Apple Pie Cookie Dough Review

What Is In The Dough?

How They Baked

How They Taste

Would I Buy Them Again?

Brownies with Cocoa Powder

Before You Start

Ingredients

Instructions

You might also like:

Homemade Brownie Recipe FAQs

Recipe

Ingredients

Instructions

Notes

Recommended Products