Mud Pies

Mud Pies are the only way to describe these cakes, but don’t judge them by their looks, the taste is delicious.



  • oven gloves
  • 2 baking trays
  • baking paper
  • scissors
  • 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.

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