Cake Batter Cookies & Chocolate Frosting

I know it’s December tomorrow, but I’m not feeling super Christmassy right now.  It doesn’t snow in AZ and it’s only cold enough for sweaters (my favorite winter thing ever!) in the morning and later at night.

 

I’ve been on a big Mumford & Sons kick lately.

I’ve got the playlist shuffling their songs while Thing 1 and I bake.

The Cave and White Blank Page are such amazing songs.

So instead of busting out Christmas type things today, I’m using the last day of November to bake a non-Christmas cookie.  Don’t get me wrong, I love Christmas cookies.  But I’ve had these cookies my girlfriend Marie told me about floating around my head for a while now and I have a bottle of sprinkles with their name on it.  Marie makes hers with Devil’s food cake and chocolate chip for some double chocolate goodness.  I went old school since yellow cake with chocolate frosting is my favorite.

Cake Batter Cookies 2

{Typical guy.  All he wants is power tools.}

For those of you dreaming of Christmas already, you could make this same recipe with Devil’s food and add in some red and green M&M’s.  Yum!  Or put Christmas sprinkles on top of your frosting.

Cake Batter Cookies 3

{Quality Control Inspector #27}

Cake Batter Cookies 1

Cake Batter Cookies & Chocolate Frosting
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
Ingredients
Cookies:
  • 1 box cake mix
  • ½ cup vegetable oil
  • 2 eggs
Chocolate Frosting:
  • ½ cup unsalted butter, melted
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 2½ cups confectioner’s sugar
  • 2 tablespoons milk
Instructions
Cookies:
  1. Preheat oven to 350 degrees F.
  2. Mix together cake mix, oil, and eggs. Drop by rounded spoonfuls onto a sil-pat lined cookie sheet.
  3. Bake 8-10 minutes. Cool for 2 minutes on cookie sheet. Move to wire rack and cool completely.
Frosting:
  1. In a medium bowl, mix together butter, cocoa powder, and vanilla.
  2. Add 1 cup confectioner’s sugar to cocoa mixture; mix until just incorporated. Add 1 cup confectioner’s sugar; mix until just incorporated. Add remaining ½ cup confectioner’s sugar; beat well (mixture will be extremely thick).
  3. Beat in milk, 1 tablespoon at a time, until desired consistency is reached.
  4. Spread chocolate frosting on cooled cookies and top with sprinkles.

Comments

  1. says

    Those cookies look yummy. I may have to try these and let my little cookie monsters decorate them. They love sprinkles.

    Your quality control inspector is adorable!

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