I don’t think I’ve ever come across cookies as delicious as these are, and I’m not just saying that. These are the kind of cookies you want to bring with you when your boyfriend takes you to meet his parents for the first time. These are also the kind of cookies you take to your neighbors when they’ve lost a dog. And yes, you can definitely make these cookies just to enjoy them yourself, like I did.
And if you happen to like the icing so much that you eat it all with a spoon, it’s ok. These cookies are totally scrumptious even without the icing!
1 box Betty Crocker triple chocolate fudge cake mix
1/3 c vegetable oil
1/2 c semi-sweet chocolate chips
FOR THE PRALINE ICING:
1 c chopped pecans
1 c firmly packed light brown sugar
1/3 c whipping cream
1/4 c Land O’ Lakes salted butter
1 c powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together.
Next, add the 1/2 cup of chocolate chips. Mix well.
Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies.
Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy.
FOR THE FROSTING:
While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2-quart sauce pan over medium heat, stirring often; boil for 1 min.
Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly.