Dark Chocolate Covered Raisinet Cookies

    Introducing my first post in Cake Box Recipes. Since so many of my old cookbooks have recipes using cake mix, I thought it would make a nice category for The Vintage Cook.


    OK, so everyone has a favorite movie theater treat, right? Usually I just stick to a salty bucket of over-saturated with butter-oil popcorn. But back in the day when candy didn’t cost an arm and a leg, I used to get Raisinets! Yum~ My girls would probably cringe, since they are of this age of those wax-coated, grainy, flavorless little cookie dough ball thingys. Oh but the Raisnets… could it be the idea of actually eating something healthy that got me hooked, or perhaps it was that sweet and slightly tart chewy combination? Who knows. But now, they EVEN HAVE DARK Chocolate Raisinets, oh goody gumdrops, it can’t be true.

    Turns out that Raisinets are the number one largest selling candy in United States history. They were introduced to us in 1927 by the Blumenthal Chocolate Company and then Nestlé acquired the brand in 1984 (right around the time I started going to the movies!)

    I hope you will enjoy this recipe. I played around with different combinations and finally got it exactly the way I envisioned. Now pass the popcorn please!~



    Dark Chocolate Covered Raisinet Cookies
    Author: Lanie
    Prep time:
    Cook time:
    Total time:
    An easy cookie Inspired by the Dark Chocolate Raisinet.
    • 1 stick butter or margarine, melted
    • 1 pkg. (16.5 oz) Duncan Hines Dark Chocolate Fudge Cake Mix
    • 2 large eggs
    • 2/3 cup mini semi-sweet chocolate chips
    • 1 cup raisins
    • 1 (3.5 oz) box Dark Chocolate Raisinets
    • For the Glaze: (optional but really worth the extra effort)
    • 3/4 cup sugar
    • 1/4 cup milk
    • 1/4 cup butter or margarine
    • 2 Tablespoons Hershey’s Special Dark Cocoa Powder
    1. Preheat oven to 350 degrees.
    2. For the cookies: Melt the butter in a big mixing bowl. With a big spoon, stir in the cake mix and eggs until well mixed. Stir in chips, raisins and candy. Cover and chill this batter for 15 minutes. Mound rounded Tablespoons or with a cookie scoop onto a parchment lined baking sheet. Bake for about 12 minutes. Cool completely.
    3. For the glaze: In a non-stick pan, whisk together all of the glaze ingredients. Turn heat to medium-high and continue whisking. Once mixture comes to a full boil and bubbles, let cook for 1 1/2 minutes. With a temperature safe basting brush or a spoon, coat the tops of the cookies. Let cool. Makes 2 dozen.


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