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1 (18.25-ounce) package yellow cake mix

2 large eggs

1/3 cup vegetable oil

1 bag mini-size chocolate-covered caramel nougat candy bar pieces (e.g., Snickers), unwrapped

Preheat oven to 400°F. Position oven rack in middle of oven. Set aside an ungreased cookie sheet.

Place half of the cake mix in a large bowl along with the eggs and oil. Beat with an electric mixer set on medium-high speed for 1–2 minutes, until blended. Stir in the remaining cake mix until all dry ingredients are moistened.

Cut candy bars in half to create square-shaped pieces. Shape dough into 1½ inch balls.

Place a candy bar half into the center of a ball of dough, shaping the dough around the candy to cover completely. Place dough balls 2 inches apart on ungreased cookie sheet.

Bake for 9–11 minutes or until dough is just set. Transfer to a wire rack and cool completely.

MAKES ABOUT 36 COOKIES.

Variation:

PEANUT BUTTER CUP COOKIES: Prepare as directed above but use chocolate cake mix in place of yellow cake mix and miniature peanut butter cups in place of chocolate caramel nougat candies.

SNOW-CAPPED CHOCOLATE CRINKLES

My friend Abby wanted to know who first hypothesized that combining frozen whipped topping and cake mix could lead to a great cookie. Good question. And while I don’t have the answer, I do know that these easy cookies are loved by one and all and are a last-minute saving grace when a batch of cookies is needed in a pinch. They get their “snow-capped” appearance when the powdered sugar tops crack as they bake.

1 (18.25-ounce) package chocolate cake mix

2 large eggs

1¾ cups frozen whipped topping, thawed

1 cup powdered sugar, sifted

Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.

Preheat oven to 350°F. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.

Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet.

Bake for 10–12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.

MAKES ABOUT 60 COOKIES.

SPICED PECAN BOURBON BALLS

Looking for a special-occasion cookie? This is it. Coffee, cocoa, pecans, bourbon? Few things could make these any better, except perhaps the addition of a lazy summer afternoon.

2 ½ cups finely ground vanilla wafers

2 tablespoons unsweetened cocoa powder

1 cup finely chopped pecans

1 tablespoon instant espresso or coffee powder

¼ teaspoon ground cinnamon

3 tablespoons light corn syrup

1 2/3 cups powdered sugar, divided use

1/3 cup bourbon

Combine the vanilla wafer crumbs, cocoa powder, chopped pecans, espresso powder, cinnamon, corn syrup, and 1 cup powdered sugar in a large bowl. Stir in enough of the bourbon for mixture to hold together easily. Shape mixture into 1-inch balls.

Place remaining 2/3 cup powdered sugar in shallow dish or bowl. Roll balls in powdered sugar; cover. Let stand for 2 hours.

If desired, roll again in additional powdered sugar. Refrigerate for up to 1 week or freeze up to 3 months in an airtight container between layers of wax paper.

MAKES ABOUT 32 COOKIE BALLS.

STACKED, PACKED PEANUT BUTTER-FUDGE CHOCOLATE CHIPPERS

This just may be the quintessential indulgence for chocolate and peanut butter lovers.

2 (16.5-ounce) rolls refrigerated chocolate-chip cookie dough, well chilled

1 cup canned chocolate cake frosting

¾ cup creamy peanut butter

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Cut each cookie dough roll crosswise