Follow these steps for perfect results
german chocolate cake mix
mashed potato flakes instant
cream of tartar
cinnamon
butter
melted
milk
egg
nuts
chopped
sugar
powdered sugar
unsweetened cocoa
butter
softened
milk
Preheat oven to 350°F (175°C).
In a large bowl, combine german chocolate cake mix, potato flakes, cream of tartar, cinnamon, melted butter, milk, and egg.
Mix until well blended.
Stir in chopped nuts.
Let the mixture stand for 5 minutes.
Drop by rounded teaspoonfuls into a bowl of sugar.
Gently toss until each cookie is coated with sugar.
Place the sugar-coated cookies 2 inches apart on ungreased cookie sheets.
Bake at 350°F (175°C) for 8 to 10 minutes, or until the edges are set and the centers are still soft.
Cool for 1 minute on the baking sheets before removing to a wire rack to cool completely.
Prepare the frosting by combining powdered sugar, unsweetened cocoa, softened butter, and milk in a bowl.
Blend until smooth.
Spread the frosting on the cooled cookies.
Expert advice for the best results
For a deeper chocolate flavor, use dark cocoa powder.
Chill the dough for 30 minutes before baking to prevent spreading.
Store in an airtight container to maintain softness.
Everything you need to know before you start
15 minutes
Dough can be made ahead and chilled for up to 2 days.
Arrange cookies on a plate and dust with powdered sugar.
Serve with a glass of cold milk.
Enjoy as an afternoon snack or dessert.
Pair with coffee or tea.
Complementary sweetness.
Discover the story behind this recipe
Popular holiday cookie.
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