Cake Mix Biscotti

Cake Mix Biscotti

Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!

I know Cake Mix recipes automatically turn some of you off. I hear you loud and clear. BUT I will say, I am not above a cake mix shortcut from time to time. Certainly, “from scratch” is the goal, but I love an alternate way to do things. I mean, why not?

So that’s where we are today. Taking a shortcut on a beloved cookie that actually ends up sparking a TON of creativity…lemme splain…

Get creative with your cake mix biscotti!

I have created a very basic template for you here today, but where you take the flavor combinations on this cake mix biscotti recipe is TOTALLY up to you. My recipe is a simple vanilla biscotti with chocolate chips and pecans, which can totally be enough. BUT let’s think about this for a quick sec…

What if we used Chocolate Cake Mix instead of vanilla and add in chocolate chips? You’ve got a Double Chocolate Biscotti.

Maybe use a vanilla cake mix and instead of nuts you use craisins, and instead of chocolate chips you use white? You’ve got a White Chocolate Cranberry Biscotti!

ORRRRR use a Spice Cake Mix and add in candied ginger and slivered almonds…BOOM…Holiday Biscotti!

There are so many possibilities with this biscotti recipe, but let’s start at the beginning.

Cake Mix Biscotti

Just grab a cake mix flavor of your choice. Add in one stick of melted butter, 3 eggs, an extra cup of flour and a little vanilla extract. That’s your base.

Cake Mix Biscotti

I stirred in some mini chocolate chips and pecans to add a little something special.

Then divide the dough into two equal parts and form them into logs.

Cake Mix Biscotti

Bake the dough for 30(ish) minutes and then let them cool for 15 minutes.

THEN slice them into biscotti pieces!

Cake Mix Biscotti

Carefully place each slice back on your baking sheet, lower the oven temp a little and then bake for an additional 10 minutes.

Cake Mix Biscotti

Flip them over once during the second bake to get them golden on each side, and then transfer them to a wire rack to cool completely!

Cake Mix Biscotti

My kids love dunking these in milk, and I love having one with my morning coffee.

Cake Mix Biscotti

With so many possible flavors combinations of this biscotti recipe, I can’t WAIT to see what you guys come up with! Give me all your ideas!

Print

Cake Mix Biscotti

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 40 minutes
  • Total Time Total Time: 50 minutes
  • Category Category: Cookies
  • Cuisine Cuisine: Dessert

Description:

Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!


Scale

Ingredients:

  • 1 (15.25) box vanilla cake mix
  • 1 cup all purpose flour
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 3/4 cup chopped pecans

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, flour, butter, eggs, and vanilla. Mix on low for 30 seconds, and then turn the mixer up to medium and mix for 2 minutes until combined, scraping the sides of the bowl as necessary.
  3. Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
  4. Lightly sprinkle a clean counter top with flour. Divide the dough in half. Roll each half of the dough into a 12×2- inches log. Place both logs onto the prepared baking sheet, and bake for 25-30 minutes, until the edges are golden. Reduce oven temperature to 325°F. Cool on the baking sheet for 15 minutes.
  5. Using a serrated knife, carefully slice the logs into 1- inch slices. Arrange the slices evenly onto the baking sheet and place back in the oven for 10 minutes, flipping cookies over once halfway through baking.
  6. Transfer to a wire rack to cool completely.

Notes:

Store airtight for up to a week.

Use any combination of cake mix and add-in flavors that you like!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jackie
January 13, 2022 9:50 am

I made this at Christmas with a Sugar free yellow cake mix, 1/2 c. chopped maraschino cherries, almond extract instead of vanilla, and 1/2 c. roughly chopped sliced almonds. It was a big hit! Thanks for sharing your recipe.

Marianne
December 13, 2021 1:23 pm

Just made these using a chocolate cake mix. I added a teaspoon of instant espresso coffee, whole almonds and cut up candied cherries. I see why a stand mixer is best. My hand mixer was burning up because the dough is so thick. Also found it was easiest to work the dough with wet hands to form the logs. Smells and looks awesome. Dusted with powered sugar also.

Donna
December 11, 2021 4:31 pm

They came out but were crumbly added another 1/3 cup
Almond flour, and less chocolate chips.
But taste great

Donna
December 10, 2021 3:23 pm

Have you ever made them from gluten free cake mix

Dee
December 9, 2021 3:46 pm

I made these cookies following the recipe, but used a little less chocolate chips. They turned out great – big hit!

Marianne
December 8, 2021 9:45 pm

Can these cookies be eaten after the first baking. I know they won’t be crunchy like biscotti but will they be too soft to eat as is?

Jackie
December 2, 2021 1:59 pm

I am going to try it with a yellow cake mix w/one pkg pistachio pudding added, then dip one side in melted white chocolate & crushed roasted/salted pistachios. Sounds so much easier than my “from scratch” recipe! Thanks for sharing!

Sarah Scott
November 30, 2021 12:05 pm

I love this recipe, only thing I do differently is that I ‘stand’ the sliced biscotti for the second bake, that way there’s no need to turn them over.

Maureen
June 6, 2021 1:03 pm

I make a triple chocolate biscotti that uses Devils Food cake mix as its starting point. This recipe is going into my file so I can try other flavours…I have had requests for a spice cake version.

Katerina
January 26, 2021 3:39 pm

One cup flour only how many biscuits you have?

Ilene
December 28, 2020 7:05 pm

I use this as a base recipe but use different combinations other than pecans. My favorites are adding a tablespoon of anise extract and toasted almonds, and one where I added a teaspoon of coconut extract, coconut, toasted almonds and craisons. I will say the latter crumbled more when I cut it but it was still delicious.

Janis Hartman
December 5, 2021 10:54 am
Reply to  Ilene

If you cool the cooked log for 20 minutes or so, then cut it, it shouldn’t crumble

GlendaS
December 23, 2020 12:46 pm

Smells heavenly, but not much flavor, and def needs salt. I made spice cake, added raisins and black walnuts, and fudge chocolate cake, added dark choc chips. (Fresh mixes/ingredients). Disappointed.

Julie S Betzel
August 22, 2020 8:57 pm

I would love to make this but I don’t have a stand mixer–can I use a hand mixer instead?

Maribel
December 5, 2020 5:06 pm
Reply to  Shelly

Just made this recipe and used hand mixer bc I don’t have stand mixer ,it’s so easy to make and smells so good

Cynthia
August 31, 2021 9:17 am
Reply to  Shelly

I’ve made the biscotti many times mixing just with I fork. Comes our great

Nancy
August 5, 2020 4:23 pm

Great
Used devils food cake and mini choc chips no nuts

Patty
May 30, 2020 7:43 pm

My kitchen smells wonderful. Tried it with coconut. I have been wanting an easy breakfast item and I think I have found it..

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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