Best 8 Fiesta Fudge Cookies Cookie Mix Recipes

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

FUNFETTI® CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are golden, 6 to 8 minutes.

FIESTA FUDGE COOKIES

Steps:

• Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
• Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

FIESTA FUDGE COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
• Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
• Immediately press 1 kiss into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
• To get kiss to spread slightly on top of cookie, tap edge of each cookie lightly.
• Cool completely. Store covered at room temperature.

NEW YORK SUPER FUDGE CHUNK COOKIES

Steps:

• For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
• Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
• Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
• For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
• Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
• Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
• Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
• With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
• Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.

FIESTA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Place the Froot Loops on a flat surface and cover with waxed paper or plastic wrap. Using a rolling pin, crush to fine crumbs. Do not mix the crumbs, as you want them to transfer variegated color to the cookies.
• Combine the flour, baking powder, and salt in a medium bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat until light. Add the sugar and vanilla and beat until light and fluffy. Beat in the reserved flour mixture.
• Working with a piece at a time, shape the dough into balls about 1 inch in diameter. Carefully roll each ball into the crushed Froot Loops.
• Place the coated cookies on an ungreated cookie sheet.
• Bake in the preheated oven for about 14 minutes or until golden.
• Remove from oven and transfer immediately to cooling racks.

FUDGE-FILLED TOFFEE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in oil, egg and extracts. Combine flours, salt, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Stir in toffee bits, pecans and coconut. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each., In a large bowl, combine melted chocolate, milk and vanilla until smooth. Spoon 1 teaspoon into the center of each cookie. Top with a pecan half. , Bake 12-14 minutes or until lightly browned. Remove to wire racks to cool.

TRIPLE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat.
• Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.
• Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.
• Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny. Cool 3 to 5 minutes. Remove to racks; cool completely.