Remember the old Mounds Bar and Almond Joy Bar commercials

Sometimes You Feel Like A Nut, Sometimes You Don’t

Mounds Bar Chocolate Coconut Cookies

I never feel like nuts in my baked goods. Macadamia nuts in white chocolate cookies, walnuts in brownies?

No.Way.

But big hunks of Mounds Bars?

Yes. For sure.

Mounds Bar Chocolate Coconut Cookies

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.

Chopped up mounds candy

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.

Mounds Bar Chocolate Coconut Cookies

These cookies are so soft and chewy that I call them flexi-cookies.

Extremely flexible, pliable, and uber-chewy.

Mounds Bar Chocolate Coconut Cookies

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.

Mounds Bar Chocolate Coconut Cookies

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.

Mounds Bar Chocolate Coconut Cookies

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.

Mounds Bar Chocolate Coconut Cookies

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.

Mounds Bar Chocolate Coconut Cookies

My batch of 11 cookies didn’t last long but that’s okay (a bonus) because variety is the spice of (dessert) life.

Mounds Bar Chocolate Coconut Cake Mix Cookies

Mounds Bar Chocolate Coconut Cookies
Yield: 12

Mounds Bar Chocolate Coconut Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 35 minutes
Total Time 1 hour

Mounds Bar Chocolate Coconut Cake Mix Cookies – Hunks of Mounds candy bars are baked into rich, extra-chocolaty cookies! Fast, easy & foolproof recipe! Recipe as written uses half box of cake mix. Use the full box and double all other measurements for about 2 dozen cookies.

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 103mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g

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