Let me tell you how these cookies went over at my house when I finally made them this past weekend. When Mr. C (Mr. Chocoholic…aka my hubby) found out these cookies weren’t leaving the house for some special occasion, he was a happy man. He ate two at first, then another and another. I thought he was done after he’d consumed 5 and put the lid on the container. Well, lo and behold, the next thing I knew, he was back into them again. That’s 6 in one day and they are more than a two-bite cookie. Now mind you, in his defense, this was within the span of several hours, but still y’all…I don’t think my waistline could handle that many in one day!
As these cookies are small, cookie monsters (I’m not naming names mind you) eat these cookies in one bite, but some of us take a couple of bites to make the taste last longer!
Yield: 5 1/2 dozen cookies
- 1 pouch (1 lb. 1.5 oz) sugar cookie mix (Betty Crocker)
- 3 tablespoons all-purpose flour
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1 cup sliced almonds, slightly crushed
- 1 cup miniature chocolate chips
- 1 1/4 cups raspberry sugar
- Heat oven to 350 degrees F.
- In large bowl, stir together cookie mix and flour. Add butter, egg and vanilla; stir until soft dough forms. Stir in almonds and chocolate chips.
- Shape mixture into 1-inch balls (I scooped the cookie dough out using a spring-handled scoop that measures about 1 1/4 inches across the top and then rolled into balls). Roll cookies in raspberry sugar. Place 2 inches apart onto parchment-lined cookie sheet.
- Bake for 9 to 11 minutes or until edges are set. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely.