Fiesta Fudge Cookies Cookie Mix Recipes

CHOCOLATE FUDGE CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• In a large bowl, stir cake mix together with oil, vanilla, eggs, and chocolate chips. Refrigerate 30 minutes or until firm enough to roll and have the dough not stick to your hands.
• Scoop dough into 24 even balls and roll in granulated sugar. Place onto prepared baking sheets and bake 8-10 minutes. Remove from oven and cool 4 minutes before removing to a cooling rack. Enjoy warm or at room temperature.
• *Slightly adapted from BettyCrocker.com

FIESTA FUDGE COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
• Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
• Immediately press 1 kiss into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
• To get kiss to spread slightly on top of cookie, tap edge of each cookie lightly.
• Cool completely. Store covered at room temperature.

CHOCOLATE FUDGE KISS COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals).
• Stir condensed milk into chocolate mixture.
• Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
• Immediately press 1 candy into center of each cookie.
• Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
• To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

FIESTA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the Froot Loops on a flat surface and cover with waxed paper or plastic wrap. Using a rolling pin, crush to fine crumbs. Do not mix the crumbs, as you want them to transfer variegated color to the cookies.
• Combine the flour, baking powder, and salt in a medium bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat until light. Add the sugar and vanilla and beat until light and fluffy. Beat in the reserved flour mixture.
• Working with a piece at a time, shape the dough into balls about 1 inch in diameter. Carefully roll each ball into the crushed Froot Loops.
• Place the coated cookies on an ungreated cookie sheet.
• Bake in the preheated oven for about 14 minutes or until golden.
• Remove from oven and transfer immediately to cooling racks.

BASIC COOKIE MIX

Steps:

• In a large bowl, combine all the ingredients.
• Sift the mixture twice.
• Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
• For Sugar Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine all ingredients.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
• For Chocolate Chip Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
• Stir in chocolate chips and nuts, distributing them well.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.