I have a few things in life that I simply love doing, reading, hiking and baking. I am going to share with you one of my absolutely favorite cookie recipes. It is a super simple recipe, one for which I generally have all the ingredients on hand. They are so yummy and enjoyed by almost everyone I have offered them to. It was found in a Land O Lakes butter holiday magazine 6 or 7 years ago. They are cakey and a little chewy, like mini brownies, though it depends on the cake mix brand you use. Duncan Hines makes them flat and there is another brand (I need to figure out which one!) where they stay puffed and rounded. They are both delicious. I love to include these on my holiday cookie plates, or I make them when it is cold outside, or well, whenever. My entire family knows and loves these tasty little treats. Also, if you make them small cookies you get around 6 dozen…Mmmm, chocolate chai cookies…
Chocolate Chai Latte Cookies
- 1 package butter recipe chocolate cake mix (though I use any chocolate type)
- 3 T instant chai tea latte mix (generally found by the cocoas/coffees, I get mine at Trader Joes)
- ½ cup Butter – softened
- 1 egg
- 3 T milk
- 1 cup chocolate chips (they call for milk, I use semi-sweet or white)
- 1 ½ cups powdered sugar
- 1 ½ tsp ground cinnamon
- 3-5 tsp water
Heat oven to 350F. Combine all cookie ingredients except chocolate chips in a large bowl. (I start with the butter and chai latte mix, then add the cake mix a little at a time until the egg and milk is needed, but it really doesn’t matter). Beat at medium speed until well mixed and smooth. Stir in chocolate chips by hand. It is a thick, sticky dough.
Shape dough into ¾ inch balls. If using your hands, butter them so they don’t stick. I use a cookie scoop and it makes nice little even balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 9-11 minutes or until tops are set and cracked. Cool 2 minutes; remove from cookie sheets. Cool completely.
Combine all drizzle ingredients except water in a small bowl. Add enough water for desired drizzling consistency. Drizzle over cooled cookies (I use a fork and drizzle like mad with all cookies on a sheet so I don’t make too large a mess). Store between sheets of waxed paper in container with tight-fitting lid. I store them in ziplock bags, and they are just fine!