Remember the old Mounds Bar and Almond Joy Bar commercials
Sometimes You Feel Like A Nut, Sometimes You Don’t
But big hunks of Mounds Bars?
Yes. For sure.
If you don’t like coconut, good for you because there’s more for me.
You can substitute Snickers Bars, Reese’s Peanut Butter Cups, Rolos, or whatever candy is burning a hole in your pantry.
You also don’t have to put candy in your cookies.
No one is forcing you. But you will be missing out on some of the texture and of course the taste factor.
These cookies are so soft and chewy that I call them flexi-cookies.
Extremely flexible, pliable, and uber-chewy.
They’re a chocolate lover’s dream. Chocolate cake and chocolate chips and chocolate candy give them high marks on the overall fudge factor score card.
Grab a napkin and enjoy.
Because this recipe uses chocolate cake mix, success is almost guaranteed.
If you have cookie-making issues, cake mix cookies are nearly foolproof and these can fool just about anyone into thinking you spent lots of time at them.
They’re a one bowl and a spoon special and I purposely kept this recipe and batch size small: one dozen.
No one “needs” more than 1 dozen of these on hand. However, if you do have those kind of needs, feel free to double the recipe.
These cookies are loaded with perfect bites.
You know those bites that include some cookie, some chocolate chips, some Mounds Bar candy pieces, all gooey and melted together.
The bites that make all the problems in the world stop while you’re chewing. Yes, lots of those bites going on here.
My batch of 11 cookies didn’t last long but that’s okay (a bonus) because variety is the spice of (dessert) life.
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- 1 cup devil’s food cake chocolate cake mix
- 1/4 cup unsalted 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)
- Preheat oven to 350F. In a large mixing bowl combine the cake mix, softened butter, egg, vanilla and stir by hand or with a mixer until combined. Fold in the coconut flakes and chocolate chips. Place the mixing bowl in the freezer for 15 minutes. Do not skip this step. Chilled dough spreads less during the baking process and this dough must be chilled before baking.
- Using a cookie scoop or spoon, drop 1-inch domed balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray, allowing for adequate spacing. These cookies do spread some, but not terribly so. Before baking, insert a couple of the diced Mounds pieces into the top of each cookie, pressing in just past the surface. Bake at 350F for 8 to 10 minutes or until cookies have set up.
- Tip: Because the cookies are dark chocolate, it is hard to tell if they are browning; instead look at the tops of the cookies. If the tops are shiny, they are still a bit raw and a matte appearance means they are more well-cooked (I baked for 8 1/2 minutes, retaining just a small portion of shininess in the centers of the cookies. I prefer slightly underbaked cookies and these were incredibly soft and moist).
- The cookies may appear a bit loose on the tops after 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool on the cookie sheets before attempting to move them. Cookies will keep for a week on the countertop in an airtight container or in the freezer for up to 3 months.
Amount Per Serving: Calories: 200Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 103mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g
Related Cookie and Cupcake Recipes Using Cake Mix
Dark Chocolate and Candy-Stuffed Cookies (not using cake mix):
Flourless Chocolate Peanut Butter Chocolate Chip Cookies (gluten free)