Cake Mix German Chocolate Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

Steps:

• Pre heat oven to 350°.
• Mix all ingredients together.
• Drop by teaspoon onto ungreased cookies sheet.
• Bake for 10-12 minutes.
• Let cool for for 2 minutes and remove.
• Hide them, they will disappear!

Steps:

• Heat oven to 350*.
• In large bowl, combine all ingredients, blend well.
• Drop dough by rounded teaspoonsful 2" apart on ungreased cookie sheet.
• (I usually use parchment paper or teflon baking sheet ).
• Bake at 350* for 8-10 minutes or until set.
• Cool 1 minute on sheet, and them remove to rack to cool completely.

Steps:

• Heat oven to 375°F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Generously frost cookies with coconut pecan frosting.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in 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 racks. Cool completely, about 30 minutes. Store tightly covered.

Steps:

• With mixer on low speed blend, butter, eggs and water. By hand stir in cake mix. Add coconut and nuts.
• Chill dough for approximately 1 hour before placing on parchment lined baking sheet.
• Form into large balls, place on baking sheet and press down with hand.
• Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
• Note: If you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
• Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
• Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.