Crack the eggs into the mixing bowl and beat with a fork until no separate streaks of white remain. Set a rack in the middle of the oven, preheat to 350°F (175°C), and line both baking sheets with parchment paper.

Stir the vegetable oil into the beaten eggs, then add the dry cake mix. Stir and scrape the bottom of the bowl until no dry pockets remain. The dough should be thick and slightly sticky.

Fold the 1/2 cup (about 100 g) portion of candy-coated chocolates into the dough until evenly distributed. Keep the 1/4 cup (about 50 g) portion for the tops.

Divide the dough into 24 equal mounds, placing 12 on each prepared sheet and leaving at least 2 inches (5 cm) between them. Press the reserved candies lightly into the tops so they stay in place without flattening the mounds.

Bake on the middle rack at 350°F (175°C) for 10 to 12 minutes per sheet. Take the cookies out when the edges look set and the tops no longer look wet. The centers should still look soft.

Leave the cookies on their baking sheets for 5 minutes so they firm up enough to move. Slide a thin spatula underneath each cookie and transfer it to a wire rack. Cool for about 30 minutes, until the bottoms are no longer warm.