Devilish Chocolate Cookies Recipes

DEVIL'S FOOD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

DEVILISH MINTY COOKIES

Steps:

• Preheat oven to 350°.
• Coat 2 cookie sheets with nonstick cooking spray.
• In a large bowl, combine cake mix, oil and eggs and beat with an electric mixer on medium speed 3 to 4 minutes or until well blended.
• With a spoon, stir in mint candies.
• Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
• Bake 9-11 minutes or until firm.
• Transfer to a wire rack to cool completely.
• Store in an airtight container.

CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mixes, eggs and oil until blended. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets and flatten slightly., Bake 8-10 minutes or until a slight indentation remains when lightly touched. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar to reach desired consistency. If desired, tint with food coloring., Spread filling on bottom of half of the cookies. Cover with remaining cookies.

DEVILISH CHOCOLATE COOKIES

Steps:

• 1. In a saucepan, over low heat, melt butter, chocolate squares and 1 1/2 cups chocolate chips. Set aside and cool. 2. In large mixing bowl, cream together eggs, sugar, coffee powder and vanilla, mixing until well blended. Add cooled chocolate mixture and stir to mix. Add flour mixture, stirring to mix. 3. Add chopped pecans and remaining 1 1/2 cups chocolate chips, stirring to mix. Refrigerate batter for 4 hours or overnight to make easier to handle. 4. Heat oven to 350. Scoop or roll dough into golf-ball size balls and place on parchment paper. Bake about 10 - 15 minutes, being careful not to overbake. The cookies are done when the center is only slightly shiny in spots and most of cookie has lost its shine. The cookies will appear soft and will fall apart if immediately removed from baking sheet; let cool, then remove. Cookies should be soft in the center when done. Note: if making multiple batches of cookies on the same baking sheet, make sure baking sheet is completely cool before reusing.