My roomie and I have been making cookies similar to these for years. As a matter of fact, he made some (that I ate almost all of) just the other day. Our recipe is a little different and I promise I will post it later because I believe ours also has a little cream cheese and confectioners sugar in the mix....you know... cuz they can never be too rich.
But when I found this recipe for them from
Laura over on
The Cooking Photographer, I was Seriously Deliriously thrilled that she added a frosting twist! I can't wait to try these as well....
{Photo and Recipe from Laura via TheCookingPhotographer}
Ingredients1 (18.4 oz) bx Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix
1 stick (1/2 cup) Butter, softened
2 eggs
1 container fudge frosting
1 container white frosting
Instructions
1. Line a couple cookie sheets with parchment paper. Preheat the oven to 350 degrees.
2. In a mixer, beat the softened butter until fluffy. Add the eggs and blend until combined. There may be some little butter lumps, this is ok. Add the cake mix and beat until just combined.
3. With a mini cookie scoop (size 60), or two teaspoons, scoop the dough onto the parchment an inch and a half apart. Keep a glass of hot water nearby to dunk the scoop into after every few cookies as the dough becomes stuck to the scoop. Shake the water off well and continue to scoop the dough.
4. Bake for 10 minutes. Cool on the sheets for 4 minutes and then move to a cooling rack to finish cooling.
5. Once cooled, stuff a piping bag with a Wilton tip 199 (or any tip you want) with half fudge frosting and half white frosting. Then press some frosting into the middle of the cookie gently lifting up as you go. Once you stop pressing pull the tip away from the cookie to create a little swirl on the top.
By Laura Flowers
Thank you Laura!!!!