My Chocolate Explosion Cookie Cake is great for any cold winter’s day, or really any day of the year!
With yet another winter storm hitting us, I have a lovely simple cookie cake recipe for you today that is yummy as can be!
Go get your favorite Chocolate Cake Mix and I bet you’ve probably got the rest of the ingredients right in your pantry.
If you don’t have the exact candy mix I used, don’t worry. Use whatever you have, or whatever mix you like best.
Stay warm everyone!
I used my springform pan because I love the way this cookie cake turns out when I use it.
You certainly don’t have to use a springform pan, you could use a round pie plate, or even a regular 13 x 9 pan.
Just look at that lovely little bit of chocolate caramel candy snuggled gently inside the cookie cake. It’s like a big, soft chocolate hug.
You want to be sure to let your Chocolate Explosion Cookie Cake cool before cutting and serving.
You can always warm up individual slices in the microwave for a few seconds and top it with a scoop of vanilla ice cream.
Chocolate Explosion Cookie Cake
1 box chocolate cake mix
1 stick butter, melted
1 large egg, room temperature
2 tablespoons canola oil
1 (10.5 ounce) bag minis mix candy – mini mix was a combination of Milky Way, 3 Musketeers, Snickers, and Twix, or use any variety you prefer
1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan, or pan of choice with cooking spray; set aside.
2. Cut candy pieces to be used in half. Set candy aside. Place cake mix, egg, oil, and melted butter into a large mixing bowl. With a large medal or wooden spoon mix by hand until well combined.
3. Press cookie cake mixture into springform pan. Evenly space candy pieces wherever you will like them to be. Press candy pieces into mixture just a bit. Bake for 25-35 minutes, or until set with a soft-looking center. Cool pan on a wire rack.
4. Cut cooled cookie cake into wedges. Warm wedges individually if desired and top with ice cream.