Dark Chocolate Covered Raisinet Cookies Cake Box Recipe
If you want to get your chocolate fix, try my Dark Chocolate Covered Raisinet Cookies made with Duncan Hines Dark Chocolate Cake Mix. The classic Raisinet Candies are mixed into the dough along with mini chocolate chips and more raisins!
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Servings: 2 dozen
Ingredients
- 1 stick butter (salted or unsalted) (½ cup)
- 1 15.25 ounce box Duncan Hines Dark Chocolate Cake Mix
- 2 eggs beaten
- ⅔ cups mini semi sweet chocolate chips
- 1 cup raisins
- 1 3.1 ounce box Dark Chocolate Raisinets
For The Coating
- ¼ cup butter or margarine (4 TBS.)
- ¼ cup milk
- ¾ cup granulated sugar
- 2 Tablespoons Hershey's Special Dark Cocoa Powder
Instructions
- Preheat oven to 350 degrees.
- Melt a stick of butter in a microwave safe bowl until "almost melted."
- Stir in the cake mix and eggs until dough is well mixed.
- Gently stir in the chocolate chips, raisins, and candies.
- Mound rounded Tablespoons or with a cookie scoop onto a parchment lined baking sheet or baking mat lined baking sheet. Bake for about 10-12 minutes. Cool completely. (oven temperatures vary)
For the Coating
- In a non-stick pan, whisk together all of the "Coating" ingredients. Turn heat to medium-high and continue whisking. Once mixture comes to a full boil and bubbles, let cook for 1 ½ minutes longer. Remove from heat and let cool for five minutes.
- With a temperature safe basting brush or a spoon, coat the tops of the cookies. You can also hold them tops down to dip in the coating. Let cool.
Video
Notes
If you should have extra coating, for best results, do not saturate the cookies with more than needed to just coat the tops. The glaze may take up to two hours to firm up.