Coconut, Curry and Sriracha Chocolate Chip Cookies

Coconut, Curry and Sriracha Chocolate Chip Cookies
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    to 28 cookies


  • 1 package (18 1/2 oz.) NESTLÉ® TOLL HOUSE® Cookie Baking Mix with Semi-Sweet Chocolate Morsels
  • 1/4 to 1/2 teaspoon yellow curry powder
  • 1 tablespoon Sriracha sauce
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 1 cup sweetened flaked coconut
  • 1 container (14 oz.) HÄAGEN-DAZS® Pineapple Coconut or Vanilla Ice Cream, slightly softened (optional)


PREHEAT oven to 325° F.

COMBINE Cookie Mix and curry powder in medium bowl.

BEAT softened butter, egg and Sriracha in large bowl until butter is in small pieces. For best results, use an electric mixer. Slowly add Cookie Mix mixture and continue mixing on low until dough forms. Gently stir in coconut and Morsels.

DROP dough by rounded tablespoon, 2 inches apart on ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are light golden brown. Cool on sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight container.

• To make about 36 mini ice cream sandwiches, drop by rounded teaspoon, 2 inches apart on ungreased baking sheets. Bake at 325° F for 12 to 14 minutes. Sandwich two cookies between a level tablespoons of HÄAGEN-DAZS® Pineapple Coconut Ice Cream.
• You can make the ice cream cookie sandwiches ahead of time. Make the sandwiches and wrap them individually in plastic wrap. Place the sandwiches in a freezer bag and freeze until needed.

Nutritional Information

% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 4g 20%
  • Cholesterol 15mg 5%
  • Sodium 130mg 5%
  • Carbohydrates 18g 6%
  • Dietary Fiber 1g 4%
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%
  • Sugars 11g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.