This is one of the “falling-off-a-log-easy” type recipes. Quick and delicious, just the kind of recipes the Practical Baker likes! And then, to give you another one to try, in case you’re not a chocoholic, try the Lemon Cookies recipe that follows.
1 package German Chocolate cake mix
8 oz. of Cool Whip®
2 teaspoons vanilla
1 cup pecans, chopped (optional, and of course, you can use more or less than a full cup)
Powdered sugar (to roll the dough in prior to baking)
Pre-heat oven to 350 degreesCombine cake mix, egg vanilla, Cool Whip® and pecans
Drop, by spoonfuls, into a plate of powdered sugar, and roll them around to cover completely. Keep a bowl of water handy to dip your dough spoon into occasionally to make the dough release more easily.
Place on lightly greased or parchment paper-covered cookie sheet and bake for about 10 minutes. (I say “about,” because it all depends on how large you make your cookies, what kind of cookie sheet you use, and how accurate your oven temperature gauge happens to be!) The critical thing is to be sure NOT to over-bake these little devils! They should still be somewhat limp (they should kinda hang over the edge of your spatula) when you remove them from the cookie sheet. They’ll firm up as they cool, and you’ll get a cookie with a soft crust and a gooey inside. YUM!
Ingredients are just the same as for the German Chocolate cookies, but substitute a box of lemon cake mix (I used Duncan Hines® Supreme Moist Deluxe Lemon Cake Mix), and instead of using vanilla extract, I used lemon extract. Use the same process, and you’ll get some great lemon cookies!