I have some serious anxiety about sharing these cookies with you guys.
You see, I don't make a lot of stuff with cake mixes, and these cookies contain one. Personally, I just think that baking things from scratch is way more fun than dumping a mix into a bowl, and usually tastes a heck of a lot better. You certainly won't ever catch me refusing a gooey brownie or slice of chocolate cake that's made from a mix, but my favorite chocolate cake recipe is 10 times better, and not much more difficult.
Usually, nothing makes me lose my baking mojo faster than the phrase "semi-homemade," and I think that a certain television chef who considers a store-bought angel food cake sprinkled with Corn Nuts to be a legitimate recipe has no business teaching anyone how to bake. That being said, I'm not a paid Food Network "chef", and I won't call this a recipe. This is just me telling you how to dump 5 items into a bowl, and produce a very tasty fall treat in 20 minutes.
So tasty in fact, that I ate 3 straight from the oven and burned my mouth. I then decided to get over myself, quit being a snob, and share this delicious non-recipe with all of you.
Fellow food bloggers, please don't shun me.
Here's what you'll need for a large batch of cake-like, candy-studded cookies:
1 box yellow cake mix
1 15-ounce can of pumpkin
1 cup mini-chocolate chips
1 cup chocolate-covered Heath Bar chunks (these are in a bag in the baking aisle)
1 1/2 cups Rolos, quartered (about 35 Rolos)
Stick the Rolo chunks in the freezer for 20-30 minutes. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. In a large bowl, mix the cake mix and pumpkin. Add in the chocolate chips, Heath bar chunks, and Rolos. Using a cookie scoop, place on the prepared baking sheet. Bake in preheated oven for 15-17 minutes. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack. Keep the bowl of dough in the fridge in between batches for best results.
Source: Adapted from Picky Palate