This is our most frequently requested recipe. Experiment with different flavors of cake mixes and ingredients. We have stopped adding nuts and Reese’s Pieces due to guests with peanut allergies. Avoid using too many chocolate raspberry chips, as they have a very powerful flavor. Dust with powdered sugar before serving. Best when served with vanilla ice cream topped with our Hermann Hill Port Chocolate Raspberry Sauce. Makes about 20 heart shaped cookies.

4 heart shaped pans- 6 cookies/pan
Pam spray
1 Box Chocolate cake mix
1 Box Yellow cake mix
1 cup vegetable oil
2 eggs
1 cup chocolate chips
1/4 cup Heath bar chips
1/4 cup Reese’s Pieces chips
1/4 cup butterscotch chips
1/4 cup chocolate-raspberry chips
1 cup chopped nuts
1/2 cup flaked coconut
powdered sugar

Using an electric mixer on a stand, Combine 2 eggs and 1 cup of oil. Mix thoroughly. Add cake mixes and blend at medium speed, then slowly add the rest of the ingredients at slow mixer speed. Spray pans with Pam. Using an ice cream scoop, evenly distribute dough into the 20 cookie molds. Using a large spoon, press dough into molds. Bake at 350 degrees for 15 minutes. Watch for hot spots in oven and adjust cooking time accordingly.

Allow cookies to rest on baking rack for at least 10 minutes before removing to wire cooking rack. (Hint: You may put heart shaped pan in freezer for 15-45 minutes before attempting to remove cookies. Makes 20 heart shaped cookies.

Back to Recipe