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Double Chocolate Chunk Cookie Mix is made even more intense with the addition of macadamia nuts and maraschino cherries. Photo courtesy Betty Crocker.
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December 2010

Product Reviews / Main Nibbles / Cookies

Cookie Mix Recipes

Page 1: Choco-Cherry Double Delights

 

CAPSULE REPORT: Hosting a party and pressed for time? Here’s a quick and easy dessert solution: Use pre-made cookie or baking mixes as a dessert base. We know—the last thing you want to do is serve packaged cookies at your party. However, store-bought mixes can save you a lot of time and can be transformed into delicious, interesting desserts with little fuss—perfect for a dinner party when you’re in a hurry. We tried a variety of cookies made from Betty Crocker cookie mixes and Bisquick baking mix. Our favorites were the raspberry ribbon slices and the cranberry-macadamia bars (though bear in mind that both are very sweet!). The best part is that these treats can be prepared and baked in about a half hour, so they’re perfect for those times when you’re in a rush and don’t have the time to bake from scratch. Here, we present eight delicious and creative recipes. You can find more at Betty Crocker’s website. This is Page 1 of an 8-page article. Click the black links below to view the other recipes.

 

 

Choco-Cherry Double Delights

Adding macadamia nuts and maraschino cherries to chocolate cookie mix creates a soft yet textured chocolate delight. For extra intense flavor, add additional chocolate chips or chunks in your flavor choice (mint or white will look especially festive!).

Ingredients

  • 1-1/3 cups whole maraschino cherries, well drained
  • 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
  • 2 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg, beaten
  • 1/2 cup chopped macadamia nuts
  • 1 teaspoon powdered sugar

Preparation

  1. Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
  2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts.
  3. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
  4. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  5. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

 

 

Continue To The Next Recipe: Citrus-Kissed Fig Thumbprints

Return To Recipe Index Above

 

 

Recipes courtesy Betty Crocker. All other material

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