Source: Your Cup of Cake, a blog I found thanks to Pinterest.
Yield: About 2-3 dozen cookies.
It is just not that difficult to come up with a reason to purchase berries. I’m never quite sure what to do with them, but it never takes me long to figure it out. When I found this recipe, I was excited to have a good reason to purchase blackberries. They sat in the fridge for a couple days before I got around to baking with them, and the kids kept asking me about them. My son, the “fruitarian,” was going crazy with blackberry-desire! As it turned out, I baked while the kids cleaned their rooms, and used the cookies as a reward for a job well done. A very delicious reward.
The cookie itself is deceptively delicious. Even if you don’t want to top your cookie with berries, (and I admit, that sounds crazy even to me!) consider making this cookie plain. It is a super simple version of a chocolate crinkle, made with a devils food cake mix. It can be mixed up very quickly, and comes out [tooltip text="Mine were actually a bit TOO soft and fudgy. I baked for 7 minutes, but I think I should have given them 8."]soft and fudgy and almost brownie-like[/tooltip]. YUM. Since the dough was quite soft, I used my scoop to drop dough into a bowl of powdered sugar, and I was quite generous in coating it, so my fingers wouldn’t get too sticky.
Don’t get me wrong, I have no problem licking chocolate cookie dough off my fingers. I just wanted to save myself for the blackberry cream frosting.
I have honestly not baked with berries much. The recipe on Your Cup of Cake calls for a blackberry puree, without actually mentioning how to make the puree, so I did what any self-respecting mom would do: I guessed. And, all things considered, I think I guessed pretty well. I dumped a bunch of berries in a bowl, and sprinkled them with sugar, because… well… that’s just what you do with berries. Right? I used a fork to smash them a bit, and then I let them sit and macerate for maybe 10 minutes while I rolled the cookies in sugar and put them in the oven.
I then came back and smashed them some more. The truth is, I am just way to lazy to strain this. Plus, I don’t have a good strainer. The only strainer I own has been used to clean the fish bowl, so I don’t have much desire to use it on my berries. True story. I figured it would be fine if my frosting had berry chunks in it. Fine and dandy.
I measured about [tooltip text="I had plenty of puree leftover, so I added it to sugar and water and made a blackberry syrup for pancakes. My family thinks I'm amazing now!"]3 tablespoons of the non-strained berry puree[/tooltip], and mixed into my softened cream cheese and butter, and added powdered sugar until it was a nice, thick, frosting consistency. I gently frosted my soft chocolate cookies, and topped them with a leftover berry, to make them look extra pretty. I think these would really impress at a gathering, so I definitely recommend them for entertaining! Plus, since the cookies are made with a cake mix, they are one of the simpler recipes on this humble blog. The only real problem was cleaning up all that powdered sugar!
- 1 box Devil’s Food Cake Mix
- 2 eggs
- ⅓ cup vegetable oil
- 1 tsp. vanilla
- powdered sugar, for rolling
- 4 oz. cream cheese, softened
- 4 T. butter, softened
- 2-3 T. blackberry puree
- 1 tsp. vanilla
- about 2 cups powdered sugar
- For cookie, mix together eggs, oil, and vanilla. Add cake mix and mix just until combined.
- Roll dough into balls, and coat with powdered sugar. Place on baking sheet.
- Bake 7-10 minutes at 350 degrees.
- For frosting, mix all ingredients together. Adjust consistency of frosting by adding more sugar to thicken, or more puree to thin.
- Frost cooled cookies, and top with a blackberry.
If you enjoy this recipe, you might also enjoy:
Lemon Blueberry Bars from Cook Like A Champion
Sweet Fruit Salsa & Cinnamon Chips from Our Best Bites
Chocolate Crinkles from Jen’s Favorite Cookies