New Idea
Cookies, without chocolate drizzle, can be made up to one week ahead. Store in an airtight container.
Ingredients
Method
1.
Grease and line two large oven trays with baking paper.
2 Combine the cake mix and White Choc Bits in a large bowl. Add oil and egg. Stir to combine. Reserve frosting sachet for another use.
3 Spoon heaped tablespoons of the mixture, about 6cm apart, onto prepared trays.
4 Cook in a moderate oven (180C), swapping trays halfway, for about 10 to 12 minutes, or until edges are lightly browned. Remove. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.
5 Spoon melted milk chocolate into a medium snap-lock bag. Squeeze into one corner. Twist bag and snip tip. Drizzle over cookies. Stand at room temperature until set.
