Wednesday, July 27, 2011

Chocolate Cake Mix Cookies

Chocolate Mint Cookies
My cookie fundraiser, "Ta Ta Tuesday" has been a huge success.  If you missed the original post, you can catch up here.  One cookie has stood out as the favorite around campus.  I got it from Cindy Culp and this time I have permission to share the recipe.  The recipe has 2 variations- either chocolate mint or double chocolate chip- both are incredible!  They are super moist and fluffy because the main ingredient is devil's food cake mix.


Chocolate Cake Mix Cookies

1 pkg Devil’s Food Cake Mix
½ Cup margarine, softened
1 egg
2 Tablespoons water
1 Cup semi-sweet chocolate chips or chopped Andes mints

Heat oven to 350 degrees.  In large bowl, combine all ingredients, except chocolate chips (or Andes mints), at low speed until thoroughly moistened.  Stir in chocolate chips (or Andes mints).  Shape dough into 1 ¼ inch balls.   Place 2 inches apart on a cookie sheet lined with parchment paper.

Bake at 350 for 9-12 minutes or until tops appear cracked.  Cool 2 minutes; remove from cookie sheets.  Eat & enjoy!!

 Double Chocolate Chip Cookies


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