Dr Pepper Cookies
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These Dr Pepper Cookies start with devil’s food cake mix and Dr Pepper for a soft, rich cookie with a deep chocolate flavor. The vanilla cherry frosting gives each cookie a classic soda shop feel.
Simple Frosted Dr Pepper Cookies
You all love my Chocolate Dr Pepper Cake, so I knew I wanted to turn that same idea into a cookie. And of course, I had to make it a cake mix cookie. If you’ve been around here for a while, you know I love a good frosted cake mix cookie, and these really deliver with a soft texture and rich Dr Pepper flavor in every bite.
For the frosting, I used the same reduction method I use in my No-Bake Dr Pepper Pie to give it a stronger, more noticeable Dr Pepper flavor. It makes the frosting stand out in the best way. I finished each one with a maraschino cherry to highlight those cherry notes from the soda, but adding a small paper straw on top would be a fun touch too.
Ingredients
- Dr Pepper – Adds flavor and moisture to the cookies and frosting while giving them their signature soda taste.
- Devil’s food cake mix – Forms the base of the cookies and provides a rich chocolate flavor.
- Vegetable or canola oil – Keeps the cookies soft and helps bind the dough.
- Eggs – Add structure and help the cookies hold their shape.
- Vanilla extract – Rounds out the flavor with a subtle sweetness.
- Maraschino cherry juice or grenadine – Enhances the cherry notes from the Dr Pepper.
- Unsalted butter – Creates a smooth and creamy base for the frosting.
- Powdered sugar – Sweetens and thickens the frosting.
- Sea salt – Balances the sweetness.
How to Make Cake Mix Dr Pepper Cookies
- Reduce the Dr Pepper – Pour 1 cup of Dr Pepper into a saucepan and simmer over medium heat until reduced to about 1/4 cup. Let it cool completely.
- Prep – Preheat the oven to 350°F and line baking sheets with parchment paper.
- Make the dough – In a large bowl, mix the cake mix, oil, eggs, vanilla extract, cherry juice or grenadine, and 2 tablespoons of the cooled, reduced Dr Pepper until fully combined.
- Scoop the cookies – Use a 2 tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake – Bake for 8–10 minutes, until the edges are set and the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the frosting – Beat the softened butter until smooth, then mix in powdered sugar, vanilla, cherry juice or grenadine, salt, and the remaining 2 tablespoons of reduced Dr Pepper. Add additional Dr Pepper as needed to reach a spreadable consistency.
- Frost – Spread or pipe frosting over the cooled cookies, and top with a maraschino cherry if desired.
Variations and Substitutions
- Use chocolate fudge or dark chocolate cake mix – Either option will give a slightly deeper chocolate flavor than standard devil’s food.
- Make them without frosting – Skip the frosting and dust with powdered sugar for a simpler cookie.
- Add mini chocolate chips – Fold into the dough for extra texture and added chocolate flavor.
Tips for Success
- Use regular Dr Pepper – Diet or zero versions won’t reduce the same way since they don’t contain sugar.
- Measure your cake mix correctly – This recipe is based on a 15.25 ounce box. If using a 13.25 ounce box, buy two and add enough to reach 15.25 ounces total.
- Let the reduction cool completely – Adding it while warm can affect the texture of the dough and frosting.
- Expect a sticky dough and reshape if needed – The dough is sticky, which can lead to uneven shapes depending on how it’s scooped. Right after baking, use a round cookie cutter or glass to gently shape the cookies into a more uniform circle.
- Don’t overbake – The centers should look slightly soft when you take them out; they will set as they cool.
- Drain cherries well before topping – If using maraschino cherries, pat them dry with paper towels so the color doesn’t bleed into the frosting.
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Frosted Chocolate Cake Mix Cookies
Easy cookie recipes made with cake mix and topped with simple, flavorful frostings.
Did you love this easy Dr Pepper dessert? Please leave a star rating and share your thoughts in the comments below.
Frosted Dr Pepper Cookies Recipe
Ingredients
Cookies
- 1 cup Dr Pepper regular, do not use diet or zero
- 1 (15.25 ounce) box devil's food cake mix I used Duncan Hines
- 1/4 cup vegetable or canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maraschino cherry juice or grenadine
Frosting * See Notes
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons maraschino cherry juice or grenadine
- 1/4 teaspoon sea salt
- 1-3 tablespoons Dr Pepper as needed
Instructions
- Pour 1 cup of Dr Pepper into a saucepan and simmer over medium heat until reduced to about 1/4 cup. Let cool completely.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, mix cake mix, oil, eggs, vanilla extract, cherry juice or grenadine, and 2 tablespoons of the cooled, reduced Dr Pepper until combined.
- Scoop dough using a 2-tablespoon scoop and place on prepared baking sheets.
- Bake for 8–10 minutes, until edges are set and centers are soft. Cool completely.
- Beat butter until smooth. Add powdered sugar, vanilla, cherry juice or grenadine, salt, and remaining 2 tablespoons of reduced Dr Pepper. Mix until smooth, adding more Dr Pepper as needed for consistency.
- Frost or pipe* cooled cookies and top with a maraschino cherry if desired.
Notes
- This recipe is based on a 15.25 ounce box. If using a 13.25 ounce box, buy two and add enough to reach 15.25 ounces total.
- Use regular Dr Pepper, not diet or zero. Only 2 tablespoons of the reduction are used in the dough; the rest goes into the frosting.
- Store the frosted cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and let them come to room temperature before serving for the best texture.
- Freeze the unfrosted cookies in a freezer-safe container for up to 3 months. Thaw at room temperature, then frost before serving.
- If piping the frosting, make 1.5x the frosting recipe:
3/4 cup unsalted butter
3 cups powdered sugar
2 1/4 teaspoons vanilla extract
2 1/4 teaspoons maraschino cherry juice or grenadine
3/8 teaspoon sea salt
1 1/2–4 1/2 tablespoons Dr Pepper as needed. - I used a Wilton 1M tip for piping.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.