There are many, many different iterations of cake mix cookies calling for an addition for one or two cups of a chosen add-in like chocolate chips, nuts, m&ms, or gumdrops. They call for varying amounts and types of fat (oil, melted or solid shortening/butter/margarine), eggs (one or two), and liquid ingredients (none, water, milk). Without knowing the texture of the cookie, it's impossible to narrow down the potential recipes by types of fat and liquid. If you could describe the cookie or remember in particular what additional ingredients there were, that could help.
Some recipes also add additional flavoring, like vanilla or almond, while some include highly unexpected ingredients, like instant pudding, jello powder, beverage powder, and cool whip. Do you remember anything like this being added?
BASIC CAKE MIX COOKIES WITH GUMDROPS
1 (18.5-ounce) package cake mix
1/3 cup vegetable oil
2 eggs
1 cup coarsely chopped gumdrops*
Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray or use nonstick mat.
In a large bowl, combine (dry) cake mix, oil, and eggs; beat with an electric beater 1 to 2 minutes, until well blended.
With a spoon, stir in the chopped gumdrops and drop by teaspoonfuls 2-inches apart onto cookies sheets.
Bake 12 to 14 minutes, or until cookies are firm. Remove cookies to a wire rack to cool completely.
*For even more colorful cookies, add additional chopped gumdrops to the tops of the cookies before baking.
LARGE PUFFY CAKE MIX GUMDROP COOKIES
Makes about 30 cookies
1 (2-layer-size) package yellow or devil's food cake mix
1/2 cup water
2 eggs
1 cup small gumdrops, chopped in half
Heat oven 375 degrees F.
Prepare 1 package yellow or devils food cake mix as directed except decrease water to 1/2 cup, omit vegetable oil and decrease eggs to 2.
Drop dough by rounded tablespoonfuls about 3-inches apart onto greased cookie sheet. Sprinkle with 1 cup halved small gumdrops.
Bake until almost no indentation remains when touched lightly, 8 to 10 minutes. Cool 1 minute before removing from cookie sheet; cool completely on wire rack.
LARGE CHEWY CAKE MIX GUMDROP COOKIES
1 (2-layer-size) package cake mix (yellow, white, lemon, spice)
1/2 cup oil
2 beaten eggs
1 cup gumdrops, chopped
Stir gumdrops into dry cake mix first to prevent clumps of gumdrops. Add the rest of the ingredients; stir to combine.
Bake at 350 degrees F for about 9 minutes, until edges are slightly golden. Let sit for 2-3 minutes and remove from baking sheets to cool on wire racks.
RICH GUMDROP COOKIES
2 eggs
1/4 cup brown sugar
1 teaspoon vanilla
2/3 cup (minus about 2 tbsp.) oil (or 2/3 cup shortening)
1 package lemon, white or yellow cake mix
2 cups cut up gumdrops
Heat oven to 350 degrees F.
Mix all Ingredients together by hand. (If using shortening, cream together the shortening with the sugar, add eggs, then add cake mix, beat until mostly smooth and stir in gumdrops.)
Drop by the teaspoon 3-inches apart onto a cookie sheet.
Bake for about 6 to 10 minutes. Remove cookies when they lose their shine not until they are brown - they overbake quickly. Cool cookies slightly on cookie sheet before removing.
GUMDROP CAKE MIX COOKIES
1 (18 ounce) package yellow cake mix
3/4 cup butter, melted and cooled
1 large egg
2 tablespoons milk, heavy cream, or evaporated milk
1 to 1 1/2 cups gumdrops, chopped.
In a large bowl mix (dry) cake mix, butter, egg and milk. Stir in gumdrops. Do not over mix. Chill dough for 2 hours, either in a ball or in a log.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
If dough was chilled as a ball, then roll 1/8-inch on a floured surface and cut into shapes. Otherwise, slice off cookies from the log.
Place 2-inches apart on a cookie sheet that has been lightly sprayed with cooking spray or lined with parchment.
Bake at 375 degrees F for 6-10 minutes or until edges are very, very lightly browned. Cool slightly before moving to cool.
SPARKLED GUMDROP COOKIES
1 (2-layer-size) box cake mix
2 eggs
1 stick (1/2 cup) butter, softened
1 Tbsp water or milk
1 cup gumdrops
Powdered sugar (for rolling)
Mix all ingredients, except the powdered sugar, together. Scoop dough out with melon ball scooper, roll in powdered sugar and place on a cookie sheet - do not flatten.
Bake at 350 degrees F for about 10-12 minutes, do not overbake.
GUMDROP CAKE MIX COOKIES
1/4 cup butter or margarine, softened
1 (8 oz.) package of cream cheese, softened
1 egg yolk
1/4 tsp. vanilla
1 (2-layer-size) package cake mix
1 cup chopped gumdrops
Cream butter and cream cheese together. Blend in egg yolk and vanilla. Add dry cake mix gradually, mixing well after each addition. Stir in gumdrops. (If mixer is used, add last third of cake mix by hand at the same time as gum drops). Cover and chill for 1 hour.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Drop dough by rounded teaspoonfuls onto ungreased baking sheet.
Bake for 8-12 minutes. They will overbake quickly.
