Gloreos
Prep: 15 min
Cook: 8 min
Total: 23 min
Serves: 24
3,697 views
A homemade answer to the store-bought sandwich cookie, these deeply chocolatey rounds start with devil's food cake mix and extra cocoa for serious color and softness. A clever roll in chocolate drink powder before baking deepens the shade to match the original. Fun to make with kids and even more fun to fill, they satisfy any cookie craving.
Ingredients
Ingredients
- 1 pkg Devil'S Food Cake Mix
- 2 - Egg
- 2 Tbsp Water
- 2 Tbsp Oil
- 1/2 Cup Cocoa
Directions
Directions
- Preheat oven to 400 degrees.
- Combine cake mix, eggs + water, oil and cocoa powder.
- Blend well until you can form it into a ball.
- Let stand 20 minutes.
- Form dough into 1/2-inch balls placed 2 inches apart on lightly greased baking sheet
- Flatten each ball with bottom of a greased once drinking glass that has been dipped in Nestle's Quik powder to deepen the color of the cookies to resemble the originals.
- Bake 8 minutes.
- Immediately out of the oven, flatten each cookie with the back of a pancake turner.
- Let cool 20 minutes
Nutrition
Per serving · 24 servingsCalories
120
Fat
5 g
Saturated fat
1 g
Carbohydrates
17 g
Sugar
8 g
Fiber
1 g
Protein
2 g
Sodium
150 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 pkg Devil'S Food Cake Mix
- 2 - Egg
- 2 Tbsp Water
- 2 Tbsp Oil
- 1/2 Cup Cocoa
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Directions
Directions
- Soften the gelatin in 1/4 C cold water and place in a pan of hot water until clear.
- Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at a time.
- Add the vanilla and cooled gelatin and beat 6 minutes.
- Shape into 1-inch balls and place between the bottom sides of two cookies, pressing them gently but firmly together until the filling becomes nicely rounded at the edges.
- Chill about one hour to set the filling.
Ingredients
Ingredients
- 1 pkg Gelatin Powder
- 1/4 Cup Water
- 1 Cup Crisco
- 5 Cups Icing Sugar
- 1 Tsp Vanilla
