You know my favorite little cookie recipe is the Pumpkin-Chocolate Chip Cake Cookie recipe. With 3 ingredients, you just can’t beat it. I’ve already mixed and matched it twice before but this time, I needed a summer spin. What says summer better than strawberry and pineapple?…Well, coconut sherbet in between. These were so yummy!! Of course you can eat the cookies by themselves but who can resist a little sherbet in the middle? If you don’t groove on the coconut, I bet lemon would be yummy too. Enjoy!
1 box of strawberry cake mix
1 (15 oz) can crushed pineapple
Preheat oven to 350 degrees
Line baking sheet with parchment paper.
Combine first 3 ingredients in a bowl with electric mixer. Spoon 2 tablespoons of dough onto parchment for each cookie.
Bake 12 minutes.
They’re cake cookies, so don’t expect a “finished” looking cookie. They’re done though after 12 minutes.
After cookies finish cooling on a cooling rack, take one cookie and place about two tablespoons of sherbet or ice cream in the middle, top with a second cookie.
Summer time is calling.