DEVIL'S FOOD COOKIES WITH FROSTING
I got these at a cookie swap a few years ago and these have been among the favorite cookies in my family ever since! I believe the recipe may have come from Southern Living. I use canned frosting, zapped a few seconds in the microwave to speed up prep time. A favorite chocolate frosting, made with simisweet chocolate bits, can also be used.
Provided by Wineaux
Categories Dessert
Time 55m
Yield 40 Dozen cookies, 40 serving(s)
Number Of Ingredients 14
Steps:
- Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
- Add eggs one at a time, beating well after each.
- Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
- Stir in flavorings, blending well. (dough will bwe stiff).
- Cover and chill at least 30 minutes.
- Shape dough into 1-inch balls.
- Place 2 inches apart on greased cookie sheets.
- Bake at 350 degrees for eight minutes.
- Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
- Remove to wire racks and spread chocolate frosting evenly over each cookie.
- Leave on wire racks to set.
- Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
- Store in air-tight containers.
FUDGY MINT COOKIES
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE FUDGE COOKIES
This recipe is so easy to make, and yields delicious chocolaty cookies.
Provided by Kalsmom
Categories Desserts Cookies Chocolate Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.2 g, Cholesterol 17.7 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 183.7 mg, Sugar 12.1 g
CAKE MIX FUDGE CRINKLE COOKIES
Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
- Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g
FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)
These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.
Provided by Karen..
Categories Dessert
Time 15m
Yield 30-48 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
- Dust hands with confectioners' sugar and shape dough into 1" balls.
- Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until center is JUST SET.
- Remove from pans after a minute or so and cool on wire racks.
- *My Notes*:.
- I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
- I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
- Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
- And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
SHERRI'S DEVIL'S FOOD FUDGE COOKIES
Make and share this Sherri's Devil's Food Fudge Cookies recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 15m
Yield 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cake mix, eggs and oil until well blended.
- Add chocolate chips and nuts.
- Use hands (or spoon) to mix/smush/knead it all together.
- form into balls and bake at 350° for 10-12 min.
- they'll still look soft, like they're not done enough, but the bottoms will be getting brown.
- Allow the cookies to cool for one minute on the baking sheet before moving the cookies to a wire rack to finish cooling.
Nutrition Facts : Calories 188.2, Fat 12.1, SaturatedFat 2.8, Cholesterol 15.5, Sodium 186, Carbohydrate 20.7, Fiber 1.2, Sugar 12.3, Protein 2.2
DEVIL'S FOOD COOKIES
From Candy Cane Murder written by Joanne Fluke. Make sure you use regular American cocoa only, not Dutch processed or Cocoa Mix. There are 2 Icing recipes to choose from to top the cookies. Mix and match as you like. If you want to get extra fancy the recipe says you can add food coloring to the Icing and use other extracts to flavor them. You can also drizzle the white Icing one direction and the chocolate the other direction. To make drizzling the cookies easier, line them up on waxed paper touching each other. Yeild is a guesstimate as it was not listed.
Provided by Kerena
Categories Dessert
Time 55m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl mix the flour, sugr, cocoa powdrer, salt and baking soda. Once these dry ingredients are combined, add the melted butter and mix thoroughly.
- Add the beaten egg and mix thoroughly. Add the strong coffee and mix thoroughly.
- Chill the dough in the refrigerator for at least 1 hour. Overnight is fine too.
- When you're ready to bake, preheat the oven to 350.
- Roll the dough into 1" diameter balls with your hands. This dough may be sticky, so roll only enough for the cookies you plan to bake immediately and return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with the heel of your clean hand so they won't roll off on the way to the oven.
- Bake at 350 for 8-10 minutes. Cool on the cookie sheet for 1 minute and then move to wire rack to cool completely. If you leave them on the cookie sheet longer they will stick.
- White Icing - Mix the powdered sugar with the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
- Chocolate Icing - Mix the powdered sugar with the cocoa. Blend it until the resulting mixture is a uniform color. Add the vanilla and the salt. Add the light cream gradually until the icing is the consistency you want. Put icing into a plastic food storage bag. Twist the top closed and cut off one of the bottom corners to let out the icing. Squeeze it out and drizzle it in fine lines over the cookies.
- Let the icing dry completely and then pack in single layers in a box lined with wax paper. Do not stack them!
Nutrition Facts : Calories 97.5, Fat 2.4, SaturatedFat 1.5, Cholesterol 10.5, Sodium 90.7, Carbohydrate 18.7, Fiber 0.3, Sugar 14.3, Protein 0.8
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