“‘Those whippersnappers sound a lot better than takeout fortune cookies and almond cookies…I’ve never met one of your whippersnapper cookies I didn’t like.”‘ ~Double Fudge Brownie Murder by Joanne Fluke
Salted Cashew and Milk Chocolate Whippersnapper Cookies
Ingredients:
1 box chocolate cake mix
1 large egg
2 cups Cool Whip, thawed
1 cup milk chocolate chips
1/2 cup salted cashews, finely chopped
1/2 cup powdered sugar
18 to 24 maraschino cherries without stems, drained and cut in half
Directions:
- Place approximately half of the cake mix in a large bowl.
- Whisk the egg in a medium-size bowl. Stir the 2 cups of thawed Cool Whip into the egg mixture. Add the egg and Cool Whip mixture to the cake mix in the large bowl. Stir only until everything is combined.
- Sprinkle the milk chocolate chips on top. Sprinkle the 1/2 cup of chopped cashews on top of the milk chocolate chips. Gently stir until they’re combined.
- Sprinkle in the rest of the cake mix and fold it in with a rubber spatula, stirring only until everything is combined.
- Chill the cookie dough for one hour. Preheat the oven to 350 degrees F.
- Spray cookie sheets with nonstick baking spray or line with parchment paper. Use a teaspoon and drop the dough by rounded teaspoonful into the bowl of powdered sugar.
- Press half a cherry, rounded side up, on top of each cookie.
- Bake the cookies for 10 minutes.