Look y'all, can't say for sure what's come over me lately. The 'little miss susie homemaker' is unleashing. I like to cook & bake stuff, but this... this is out of control. I've been really into experimenting with different foods & baked goods recently, so let me just do my thing, alright? :)
These cookies are pretty much already gone & I just made them yesterday. Enough said. Let's just dive right in, shall we?
INGREDIENTS
Makes 36 cookies
1 box vanilla cake mix
2 large eggs
6 tbsp butter, melted
1 tsp vanilla
1/2 cup chocolate chips
3/4 cup frozen raspberries
1/4-1/2 cup juice from 1 small orange (I used a cutie)
3/4 powdered sugar
1 tsp cornstarch
DIRECTIONS
1} In a medium-sized mixing bowl, combine the cake mix, eggs, melted butter, vanilla & the juice from the orange, by hand.
2} Fold in the chocolate chips & frozen raspberries.
3} Place in the refrigerator for about 30 minutes. This will allow the batter to be easier to handle.
4} Once the 30 minutes is up, Preheat the oven to 375 degrees F & prepare your cookie sheets with parchment paper.
5} In a separate, small bowl, combine the powdered sugar & cornstarch with a fork.
6} Using a regular teaspoon (shown above), spoon the batter into the powdered sugar/ cornstarch mixture until coated. Expect this batter to be a tad goopy. Place on cookie sheet about 1.5-2 inches apart.
7} Pop these babies in on the center rack of the oven for 10-12 minutes.
8} Remove from oven & transfer to a wire cooling rack.
Voila! You're finished!
Store at room temperature for up to one week. (If they last that long!) I recommend not storing them in an air-tight container, as these cookies are gooey goodness.
xo, tracy
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