I’m all in favor of cooking and baking from scratch, but sometimes using the dreadedprocessed product or two isn’t so bad. In fact, sometimes using a little something out of the ordinary is not only fun and tasty, but helpful too. Like when you’re baking for 80 for a church event… mhmm, helpful is always good in those circumstances. In those cases, I like to rely on a little thing called cake mix. Not for making a cake, mind you–cake for 80 isn’t really my thing–but for cookies. Normally, cake mix cookies are made out of Funfetti and are pretty much just sprinklicious sugar bombs. Not these cookies. Well, the Funfetti part at least. [No guarantees about the sugar bomb thing... can't most cookies be described that way?]
Tropical Cake Mix Cookies are made with fluffy yellow cake mix, tropical trail mix, white chocolate chips, and loads of coconut for a taste of vacation even at the start of a busy school year. These two-bite cookies are incredibly addicting, so make sure you have a plan for them when you make them… Otherwise you might wind up eating them one after another without even realizing it. Don’t say I didn’t warn you! The soft cookie combined with crunchy nuts and tantalizing tropical dried fruit like papaya and pineapple will get you every time! If you have nut allergies, just sub out the trail mix for a tropical dried fruit blend. Enjoy!
Tropical Cake Mix Cookies [from Averie Cooks]
click to print
- 3/4 cup butter, softened
- 3 eggs
- 1 tablespoon vanilla extract [or coconut or almond for a little extra goodness!]
- 1 – 15 ounce box of yellow cake mix
- 6-12 tablespoons all-purpose flour
- 1 1/2 cups coconut flakes
- 1 cup tropical trail mix, finely diced [mine was from Walmart and had pineapple, papaya, raisins, cranberries, almonds, cashews, etc. in it]
- 3/4 cup white chocolate chips
In the bowl of a stand mixer, combine butter, eggs, and vanilla. Beat on medium speed until well combined–mixture does not have to be creamed.
With mixer running on low, slowly add in cake mix until cookie dough is smooth. Add flour tablespoon by tablespoon to solidify cookie dough. The more flour used, the more cake-like the cookies will be. I used about 3-4 tablespoons.
Next, fold in coconut flakes, trail mix, and white chocolate chips. Dough will be very sticky.
Cover and refrigerate for about 30 minutes. At the end of that time, preheat oven to 350 degrees. Prepare cookie sheets by lining with parchment paper or a silpat, or spraying lightly with cooking spray.
After dough has chilled, it will still be sticky but much easier to work with and will not spread so much during baking. Scoop dough out in generous 1 tablespoon balls, rolling between greased hands before placing 2 inches apart on the cookie sheet.
Bake for 10-12 minutes, or until bottoms are lightly browned and tops just barely look done. Let cool on the cookie sheet for at least 5 minutes, or until cookies are stable enough to be moved. This allows the cookies to firm up a bit as well as cook a little more on the cookie sheet. Repeat until all dough is used up, returning mixing bowl to refrigerator in between batches.
Store on the counter in a covered container for a week [if they last that long!] or in the freezer up to three months.
Time: 10 minutes prep + time for chilling and baking, so at least 75 minutes, give or take.
Yield: 3 1/2 to 4 dozen.
Sarah began blogging at The Pajama Chef in order to chronicle her adventures in and love of cooking and baking. Sarah is currently a graduate student at Indiana University working towards a Master of Library Science and a Master of Arts in African Studies. Sarah’s efforts in the kitchen would not be possible without the assistance of her husband, Ben, and his stellar dish-washing and sous-chef skills. Sarah and Ben were married in May 2009 and enjoy running, reading, involvement in a local church, and spoiling their kitties, Sheba and Misty. You can also find Sarah on Pinterest.