I have been seeing this recipe for Chocolate Mint Cookies on Pinterest for quite awhile now and I finally decided to give it a try. I looked through several recipes and most of them were the same, but the one from Capturing Joy was my favorite. This recipe added chocolate chips! It is one of the easiest and most impressive cookies I’ve made in awhile. My house has been torn apart from plumbing issues the past week or so and my kids asked if we could make a Christmas cookie to help get us into the holiday spirit. I happened to have the ingredients on hand for this recipe, so we made a batch and watched a holiday movie. Mission accomplished!
Chocolate Mint Cookies
- 1 Box Devil’s Food Cake Mix (I used Chocolate Fudge
- 2 Eggs
- 1/2 Cup Oil
- 3/4 Cup Mini Chocolate Chips
- 1 Bag Andes Mint Candies
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Combine cake mix, eggs and oil in a large bowl until well blended. Batter will be thick. Fold in the chocolate chips. I used a 1/2 TBSP measuring spoon to measure out the cookies. If you prefer a larger cookie, use a 1 TBSP sized spoon. Allow enough space in between cookies to spread while baking. Unwrap the mints and set aside. Bake for exactly 7 minutes. The top should just begin to crack.
Remove from oven and top each cookie with a mint. Allow to melt for a few minutes, then carefully spread the melted chocolate over the top of the cookie. Cool completely before serving. Store in an airtight container.
If you make a smaller cookie, you will probably only fit half of a mint on top of each. A whole candy should fit on a larger cookie. My yield was 32 cookies.
This cookie is so delicious! My family also made cookie sundaes with them. First they put a cookie (or two) at the bottom of a bowl and heated it for about 10-15 seconds in the microwave, then topped with ice cream, hot fudge and whipped cream. YUMMY!
I will make these for the next bake sale I participate in and they would be perfect for a holiday cookie exchange too! Enjoy!