These are my favorite cookies!
No matter where I take these chocolatey gooey cookies, they always get rave reviews. The cookie is super soft and slightly gooey and tastes like a bite of wonderful fudgy cake. The dollop of frosting on tops adds a nice hint of creamy cocoa goodness that makes this the ultimate chocolate cookie.
These cookies have been described as pillow clouds of chocolate heaven and I would agree. I wasn't sure what to name these, as chocolate cookies just didn't seem fitting enough. A while back I had contest with my readers to choose a name for these and there were many good entries, but I loved the name Cocoa Blossoms, so that's what I call them now.
Cocoa Blossoms
1 (8 oz) pkg. cream cheese, softened
1/2 cup (1 stick) salted butter, softened
1 egg, room temperature
1 tsp. vanilla
1 chocolate cake mix
Cream together cream cheese and butter until light and fluffy, 5 minutes. Beat in egg and vanilla. Beat in cake mix. Wrap dough in plastic and chill in refrigerator for two hours or freezer for 30 minutes (dough is really sticky, so chilling helps firm it up to roll it into balls).
Roll chilled dough into balls. Roll balls in powdered sugar and place on cookie sheet two inches apart. Bake at 375 for 11 minutes. Do not over bake! Cookies will look gooey when they come out. They will set when cooling.
1 egg, room temperature
1 tsp. vanilla
1 chocolate cake mix
Cream together cream cheese and butter until light and fluffy, 5 minutes. Beat in egg and vanilla. Beat in cake mix. Wrap dough in plastic and chill in refrigerator for two hours or freezer for 30 minutes (dough is really sticky, so chilling helps firm it up to roll it into balls).
Roll chilled dough into balls. Roll balls in powdered sugar and place on cookie sheet two inches apart. Bake at 375 for 11 minutes. Do not over bake! Cookies will look gooey when they come out. They will set when cooling.
Frost cookies (or don't) as desired. I piped mine with a star tip.
Cocoa Frosting2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons milk
1 teaspoon vanilla extract
Cocoa Frosting2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons milk
1 teaspoon vanilla extract
Directions
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
* This makes quite a bit of frosting, so you'll have some leftover (which maybe isn't a bad thing, since I could eat this with a spoon!)
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You could also drizzle chocolate on these... just sayin.
3 comments:
Coca blossoms are the bomb!! Everyone always asks for the recipe. The men even ask for the recipe for their wives.
Okay, I am making these tonight!
They're great! You'll love them!
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