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Pinata Cookies Made with a Cake Mix, a recipe for Cinco de Mayo featured by top US cookie blogger, Practically Homemade

Pinata Cookies Recipe Made with a Cake Mix

Course Dessert
Keyword pinata cookie cups
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 36 cookie cups


Cookie Cups

  • 1-15.25 oz. box chocolate cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

Filling & Frosting

  • 3 cups mini M&M's
  • 1-16 oz. container prepared Chocolate frosting
  • Pinata Shaped Toppers *optional


Cookie Cups

  1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray.  Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}.  Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create an indentation.  Move cookies to a cooling rack and let them cool completely. Continue to bake second batch if necessary.

Assembling Pinata Cookie Cups

  1. Once the cookie cups are completely cooled, fill each cookie cavity {that you created with the tart shaper} with about a tablespoon of mini M&M's. Fill a piping bag or Ziploc bag with chocolate frosting and pipe over the top of the M&M's covering the candy, starting on the outside and working in {be sure to cover all of the M&M's}. Once all of the pinata cookies have frosting, add a shaped sugar topper or extra Mini M&M's. Store in an air tight container at room temperature for up to 5 days.