Cake mix cookies….is there a reason why I have gone so long without these in my life? I mean, can it get any easier? With all the late night hours I have spent perusing so many fellow foodie’s blogs, how did I miss this!?
After recently discovering a copycat recipe for those delectable, and by that I mean sugar coma inducing, chocolate all over your mouth, “skinny minty” cookies using Devils Food Cake mix….I became determined to experiment more.
It’s northeast Ohio…in February. Ugh. There is nothing I want more right now than sun…sand…and a chilly drink with some sort of fruit and umbrella sticking out of it. Mmmmmm….Piña Coladas….cookies? Why not?
What better base to Piña Colada Cookies than a box of Pineapple Supreme cake mix. Didn’t now such a thing existed? Me neither, but our friends over at Duncan Hines thought it was a GREAT idea and frankly I agree. Some rum extract…shredded coconut and we might be on our way!!
Apparently, almost all cake mix cookie recipes start the same…a box of mix, 2 eggs, and 1/2 cup of either vegetable oil or 1/2 cup of melted butter. I chose oil here since I was afraid the richness of the butter might be a little overwhelming for the taste intended. Making something chocolatey though?? Butter me baby!! Once I mixed together the base, I added about 1 to 1 1/2 teaspoons of rum extract and about 1/2 cup of shredded coconut. Had I not wanted to share with my kids…I would have gone for a cup…but since I felt like playing nice, 1/2 cup it is!
Using a tablespoon of dough, make a ball and place 2 inches apart on your cookie sheet. I used a non stick pan and didn’t need anything added to make them come off easy, but if you are using an older pan or glass, you may want to lay down some parchment in case.
With my last batch of dough….I added white chocolate chips….I know…not true to the drink….but they were just laying around….lonely and what not.
Bake at 350 degrees for 8 minutes. Keep an eye on them, you definitely do not want them to over bake. Remove them from the oven when they look slightly underdone…like this.
Leave them on the tray for 2 minutes then remove to rack to cool…or if you are like me…shove in your face.
Piña Colada Cookies
Ingredients
- 1 box Pineapple cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 - 1 1/2 t. Rum Extract
- 1/2 cup shredded coconut or more for you coconut lovers!
Instructions
- Preheat oven to 350 degrees.
- In large bowl, mix 2 eggs with 1/2 cup oil.
- Add rum extract and cake mix.
- Mix well by hand
- Fold in shredded coconut
- Using about 1 tablespoon, shape dough into ball and place 2 inches apart on cookie sheet.
- Bake for about 8 minutes. You want the center to look slightly undercooked.
- Leave on sheet for 2 minutes, then remove to finish cooling!
