Cake Mix Chocolate Mint Cookies Recipes

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.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.