Chocolate Cake Mix Cherry Cookies Recipes

CAKE MIX CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

LOTS OF CHOCOLATE CHERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line two large baking sheets with parchment paper.
• Combine flour, cocoa powder, baking powder, and salt in a bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
• Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
• Change the speed to low and pour in the flour mixture. Beat until just combined.
• Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
• Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
• Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
• Let cool on baking sheets for two minutes.
• Transfer cookies to a wire rack to cool completely.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHOCOLATE CHERRY CAKE

Steps:

• combine cake mix,pie filling,extract, and eggs.
• Mix by hand and spread on jelly roll pan or 13 x 9 pan
• Bake at 350 Until done in middle (25-35 minutes).
• Frosting-------------.
• combine sugar,butter and milk,stir over low heat.
• Bring to boil for 1 minute.
• Stir in chocolate chips until melted.
• Cool then frost.

CHOCOLATE CAKE-MIX CHERRY COOKIES

Steps:

• Mix the first 4 ingredients together.
• Stir in dried cherries.
• Scoop a heaping spoonful onto cookies sheet lined with parchment paper.
• Bake in a preheated 350 degree oven for 10 minutes.
• Drizzle chocolates over cookies if wanted.
• Cool and store in a air tight container if you don`t eat them all! ;).

CHOCOLATE CHERRY CAKE

Steps:

• In a bowl, stir together all cake ingredients. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

DOUBLE CHOCOLATE COOKIES

Steps:

• Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.
• in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again.
• Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper.
• Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20-22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight.
• Preheat the oven to 170C/150C Fan/Gas 3.
• Place 6-8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven.
• Now you have two choices - either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie.
• Repeat with all the cookies. Return the cookies to the oven for a further 2-4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper - whichever is your preference).
• The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper.