TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 1 package (18-1/4 ounces) German chocolate cake mix
  • 1/3 cup Crisco® Vegetable Oil
  • 2 eggs
  • 1 cup vanilla or white chips
  • 1/2 cup chocolate fudge frosting


  1. In a large bowl, combine the cake mix, oil and eggs; mix well. Stir in baking chips. Drop by rounded teaspoonfuls 1-in. apart on ungreased baking sheets.
  2. Bake at 350° for 8-10 minutes or until cookies are puffed in the center and the edges are set. Cool 2 minutes before removing to wire racks to cool completely.
  3. Place frosting in a small microwave-safe bowl. Microwave on high 10-15 seconds or until frosting is of a drizzling consistency. Drizzle warm frosting over cooled cookies. until frosting is set. Store cookies in an airtight container. Yield: 4 dozen.
Originally published as Chocolate Drops in Taste of Home Cooking School Collection Spring 2009, p67

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mamaknowsbest User ID: 5826120 170469
Reviewed Aug. 5, 2014

"The white chocolate chips makes this cookie stand out! Followed directions. Used Silpat non-stick mats on cookie sheets - no sticking. Baked 10 minutes and made 40 medium sized cookies. I must admit the cookies were so good warm that we skipped the frosting!! Great, easy recipe."

Barbara Hahn User ID: 1108656 114864
Reviewed Feb. 14, 2013

"Fast, easy and very good. Hate making cookies, but love these. Used parchment for easy cleanup and would increase the oil to 1/2 cup; dough was slightly stiff. Made only three dozen, but I like larger cookies."

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