Best Chocolate Mint Cake Mix Cookies Recipes
CHOCOLATE MINT CAKE MIX COOKIES
This is the easiest cookie recipe ever! You can play around with the ingredients. I make these for Christmas and they are devoured before we eat dinner! Nobody will believe you when you tell them they're made from cake mix!
Provided by Rebecca Kovacs
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips.
- Chill dough for 20 to 30 minutes.
- Form dough into 1- to 2-inch balls and place 2 inches apart on cookie sheets.
- Bake in the preheated oven until edges are set, 8 to 9 minutes.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 13.5 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 107.1 mg, Sugar 9.1 g
CAKE MIX CHOCOLATE-MINT COOKIES
Enjoy these mint-chocolate chip cookies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, beat cake mix, brown sugar, eggs, oil, water and peppermint extract with electric mixer on medium speed until smooth. Stir in baking chips and chocolate chips.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg
CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES
These are big, chewy, fudgy cookies with just enough mint to cut their richness. They will puff in the oven and settle as they cool.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
- Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
- Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
- Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
- Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.
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