Minutes Prep time: 20
Minutes Total time: 40
Servings: 24
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
2 eggs
1/2 cup vegetable oil
1/2 cup semisweet chocolate chips
3/4 cup toffee bits
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 20 mg | 2% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 10 g | 15% |
| Iron | 1 mg | 5% |
| Calories | 175 kcal | 9% |
| Sodium | 181 mg | 8% |
| Protein | 2 g | 3% |
| Saturated Fat | 3 g | 14% |
| Sugars | 15 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 2 large baking sheets with cooking spray.
Combine cake mix, eggs and oil in large bowl. Stir until thoroughly blended. Stir in chocolate chips and toffee bits. Mixture will be stiff.
Shape dough into 24 1-1/2-inch balls. Place 2 inches apart on baking sheets.
Bake for 10 minutes until cracked on top. Cookies will look moist. Do not over bake.
Cool 2 minutes on baking sheets. Move to cooling racks. Cool completely. Store in air tight container.
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