Chocolate Fudgies

We subscribe to a wonderful magazine, Lousiana Cookin'. It is always full of great recipes and pictures. We usually end up running off and making several recipes out of an issue as soon as we receive it. The October 2010 magazine was no exception. We made these yummy chocolate fudgies almost immediately!


These cookies are super fudgy, yummy!

Makes: 4 dozen cookies
Prep time: 10 minutes
Cook time: 20-30 minutes
Printable Recipe

Ingredients:

• 1 18.25 oz box devil's food cake mix
• 1 large egg
• 1 8 oz container fat-free Cool Whip, thawed if frozen
• 1/4 cup confectioner's sugar(more as needed)
• 1/2 cup milk chocolate chips (optional)
• 1/2 cup pecans, chopped (optional)
  

1. Preheat oven to 350 F.

2. In a large bowl, mix the egg, cake mix, whipped topping, and chocolate chips by hand. Batter will be very thick, sticky, and gooey.

3. Coat two baking sheets with non-stick spray.

4. Spread confectioners sugar out in a pie plate. Form batter into ping pong ball-sized balls, roll in sugar, and place on baking sheets, leaving 1 1/2"-2" between balls so cookies can spread. As the batter is very sticky, you might find it easier to handle if you first put some confectioners on your hands before making the cookie balls.

5. Bake 10-15 minutes until starting to crisp just along the edges. Remove and let cool on cooling racks. Continue making cookie balls and baking until all batter is used.