I usually only make cookies around Christmas time. With the exception of chocolate chip cookies that is. I can always eat a chocolate chip cookie. When I saw this recipe on Picky Palate I thought I’d give it a try though. I don’t know what made me want to make them. First, I’m not that big on red velvet and second I don’t like dark chocolate. But they looked pretty and they were super easy so I decided to go for it. Well, let’s just say that I made these cookies twice in 1 week. And then again a week later. I really loved them!
Also, it was some kind of miracle because Cliff liked them too. Cliff who doesn’t eat sweets actually liked them! Crazy!! So I decided to switch things up and use Cliff’s favorite candy bars, Almond Joy. I have never even eaten an Almond Joy before but Cliff likes them so I thought I’d give it a try. Instead of using red velvet cake mix I used chocolate and I threw in some extra coconut. I thought they turned out great. You know how many Cliff ate? Zero. None. You know how many I ate? Oh, like just about all of them. Men…
Here is what you’ll need
Combine the cake mix, butter, and oil
Add the coconut, Almond Joy bars, and chocolate chips
Spoon the batter onto a baking sheet and smoosh the cookies
Seriously easy. Seriously delicious.
Ingredients
1 box chocolate cake mix
1 stick butter, melted
1 large egg
2 tablespoons vegetable oil
3 Almond Joy bars
1 cup mini chocolate chips
1/2 cup coconut
Directions
Preheat the oven to 350 degrees F. Combine cake mix, butter, and egg. Chop up Almond Joy bars and add them to the batter along with the chocolate chips and coconut. mix until well combined. If its really dry add 1 additional tablespoon of vegetable oil. Spoon batter onto baking sheet. Use about 2-3 tablespoons of batter per cookie, placing them about 1 1/2 inches apart. Flatten the balls of dough with the palm of your hand. Bake for 17 minutes. Transfer to a cooling rack to cool. I got about 20 large cookies.
Source: Inspired by Picky Palate
