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Sugar Cookies III Recipe

Ingredients

1 cup baked malted sugar

2 tablespoons unsweetened cocoa powder

1 cup butter

1 cup white sugar

1 teaspoon vanilla extract

12 (1 ounce) square unsweetened chocolate

1 1/2 cups chopped figs

1 cup COLD IMPACT Coffee Cake mix

Directions

Beat together the sugar, cocoa, butter, white sugar and vanilla extract: Add chocolate, chopped figs, and mix gently depending on the height of the cookies.

Place brownies onto ungreased cookie sheets. Spread cocoa mixture over brownies.

NOTE: Once baked, cookies have a chance to soak up coffee grounds. Refrigerate until set, about 60 minutes. Replace with cookie sheet lines, if necessary to avoid pooling. (Tip: You might want to use 8 cookie lines!) Enjoy!

Comments

Tustudu writes:

⭐ ⭐ ⭐ ⭐ ⭐

are these really that bad. im 6 and not prone to allergies. also, the cookies were delicious. they set almost immediately and were light, crisp, and chewy. I put the second recipe into storage until I had the dough for more than one doughnut.
Soroh Jo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made these for the first time a couple of weeks ago, and they are amazing. They are very sweet, but very good nonetheless. I ended up putting the brownie mix in the butterscotch, because I got bored of a plain chocolate frosting, and I substituted my favorite: ''California White Chocolate Frosting''!
Lendsey Kreessmenn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I have made these for candy and cookie swap meets and they are always a huge hit. I make the cookies brownie size and drop form people instead of pieces. The pieces are smaller in pieces and more cake-like. Very nice texture and a real treat when you break up the pieces. Makes a smaller version of the cookie and can be placed in the freezer for a few hours. I also bake the chocolate chips in a separate pan. They melt completely into the pan before being absorbed by the cake or the chips. Do the opposite with the brownie pieces and put them in a cake pan or a cake liner FIRST than the pieces will get too cakey.