You have to bear with me. I have a couple posts in my queue that are quite old– I’m talking nearly a year old. I always debate whether I should post them because they’re not up to par as my more recent posts. The pictures are poorly lit, the background is boring, things are blurry, the colors are off… I can make a whole list of excuses why I shouldn’t post them.
But here I am, posting these cookies anyway. I think I baked these in the evening and was doing my best trying to get the most light out of my window without using my flash.
The living room light was on, creating a more orangey hue than normal. Bottom line: I apologize for these pictures. I do have a couple more posts like this that I’ll have to purge on you sporadically in the future, though. You’ve been warned.
My dad loves Almond Joys, but he doesn’t like the almond inside. He loved Mounds bars, but he prefers milk chocolate over dark chocolate. It’s a lose-lose situation for him.
I prefer Twix and Kit Kat bars over Mounds, but I figured I’d try a recipe for my pops. The cookie itself tasted just like Mounds bars in a cookie form– go figure. They’re extremely moist and gooey. The type of cake mix that you use really stands out in the cookie, so make sure it’s a good one that you like! Dark chocolate cake mixes work great as well. 🙂 Recipe from Love Veggies and Yoga.
Ingredients
- 1 cup devil’s food cake chocolate cake mix
- 1/4 cup butter (half of one stick), softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup sweetened shredded coconut flakes
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup diced Mounds Bars (I used 3 1/2 mini-mounds bars, diced into 6 pieces each)
Directions
- Preheat oven to 350F.
- Mix together the cake mix, softened butter, egg, and vanilla.
- Fold in the coconut flakes and chocolate chips. Freeze the dough for at least 15 minutes.
- On a parchment lined baking sheet, drop the cookie dough by tablespoons with plenty of space in between for spreading.
- Before baking, insert a couple of the diced Mounds pieces into the top of each cookie, pressing in just past the surface.
- Bake for 8 to 10 minutes or until cookies have set up.
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