Chips Ahoy Streusel Coffee Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Who can go wrong with Chips Ahoy AND Coffee Cake in one recipe.

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Ingredients You'll Need

32 Chips Ahoy! cookies, divided

1 box yellow or white cake mix

1/2 cup sour cream (I used low carb vanilla yogurt and it worked great)

1/2 cup pecans, chopped

1/2 cup coconut

1/4 cup packed brown sugar

1 tsp cinnamon

1 cup butter, melted

Powdered sugar glaze, optional (I skipped this. Like I said, I don’t like icing much)


Directions

1. Preheat oven to 350 degrees. Coarsely chop 20 cookies; finely crush remaining 12 and set aside.


2. Prepare cake mix according to the package (with water, oil, and eggs); blend in sour cream (yogurt). Stir in chopped cookies. Pour batter into greased and floured 13 x 9 x 2 inch baking pan.


3. Mix cookie crumbs, pecans, coconut, brown sugar and cinnamon; stir in the melted butter. Sprinkle over batter.


4. Bake for 40 minutes or until toothpick comes out clean. Cool completely.


5. Drizzle with powdered sugar glaze. Cut into squares.


*I thought it was weird that the recipe didn’t include directions for the glaze, but maybe the author of the book thought it wasn’t necessary either. hmph. Who knows*


Questions, Comments & Reviews



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