I’ve received a lot of requests for the recipe for the chocolate mint cookies I posted about (at least I think I posted about them…I’m pretty sure I did…hmm…) earlier when my cousins came over…so, I thought I’d post the recipe for you all to enjoy. Maybe you’re off on break with your kiddos and want something easy and fun to do, or maybe you just want a secret stash of chocolate minty goodness for yourself 🙂
Chocolate Mint Cookies
- 1 box chocolate cake mix (dark chocolate or milk chocolate work great!)
- 1 egg
- 1/3 C water or milk (water works just fine, but milk might make the cookies a little more rich)
- 1/2 stick of butter, melted
- Andes Mints (whole) or Andes Mint Chips (one bag should be good)
Preheat oven to 375°.
Blend all ingredients well; batter will be stiff. Drop rounded spoonfuls onto parchment lined cookie sheet. If you can form dough into a 1” diameter ball, great, if not, that’s ok! The dough will be a little sticky, so it’s hard to roll in your hands.
Bake for 10-12 minutes; remove from oven. Allow cookies to set for a couple seconds.
If you’re using the whole mints, just place the (unwrapped) candy on the cookie and allow to melt. If you’re using the chips, press the back of a teaspoon into the top of the cookie, like a thumbprint cookie. Fill the “thumbprint” with one teaspoon of the mint chips and allow to melt (add more or less as desired).
Use a toothpick to swirl the melted chocolates and mint so you get a lovely blend of mint green and chocolate on the cookie.
Place cookies in the refrigerator until the melted chocolate is set.
These package so nicely – they’re perfect for last minute gifts or cookies for Santa!! 🙂