Just like their full-size namesake, my moist and chewy cookies are slathered with crackly chocolate icing. —Tracy Pesho, North Royalton, Ohio
Ingredients
- 2 large eggs, room temperature
- 1 package (15-1/4 ounces) chocolate cake mix
- 1/3 cup canola oil
- frosting:
- 1/2 cup butter
- 2 tablespoons baking cocoa
- 3 tablespoons whole milk
- 2-1/2 cups confectioners' sugar
- Sea salt, optional
Directions
- Preheat oven to 350°. In a large bowl, whisk eggs. Add cake mix and oil until combined.
- Drop or scoop by tablespoonfuls into parchment-lined baking sheets. Bake until edges are set, 7-8 minutes. Let stand on cookie sheets for 5 minutes before transferring to cooling racks.
- Meanwhile, in a small saucepan, combine butter, cocoa and milk. Cook over medium heat, until butter has melted, stirring constantly. Remove from heat, add confectioners sugar; whisk until smooth.
- Spoon frosting over cookies; sprinkle with sea salt, if desired.
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