Makes 18 cookies
Mud Pies are the only way to describe these cakes, but don’t judge them by their looks, the taste is delicious.
Products in this recipe

Choc Chip Cookies

You will need

oven gloves
2 baking trays
baking paper
tablespoon measure
2 soup plates
1 tablespoon
pastry brush
cooling rack

1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large or jumbo egg, at room temperature
¼ cup (60 ml) white sugar
2 T (30 ml) icing sugar
2 T (30 ml) cocoa powder


Adjust oven rack to one slot above middle shelf.
Preheat oven to 180°C and line two baking trays with baking paper.
Mix cookies according to package instructions.
Roll rounded tablespoons of cookie mixture into balls.
Measure white sugar into a soup plate.
Sift icing sugar and cocoa powder together in another soup plate.
Roll the dough balls in the white sugar to coat.
Drop them one at a time, in the cocoa mixture and press to flatten with the back of a tablespoon.
Place on lined baking sheet, spaced ± 2 cm apart. Use a pastry brush and lightly dust off excess cocoa.
Bake for 12 – 15 minutes. Remove baking tray from oven and leave cookies on baking tray to firm up before gently lifting them onto a cooling rack.
Allow cookies to cool down completely before storing in an airtight container.