Mint-Topped Chocolate Cookies Recipe
- 1 package devil's food cake mix (regular size)
- 1/2 cup shortening
- 2 eggs
- 1 tablespoon water
- Confectioners' sugar
- 40 chocolate-covered thin mints
- 1. In a large bowl, combine the cake mix, shortening, eggs and water. Shape into 1-in. balls; roll in confectioners' sugar.
- 2. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until slightly firm to the touch. Place a mint on each cookie; remove to wire racks to cool. Yield: 40 cookies.
Editor's Note: These cookies were tested with Necco Thin Mints. They can be found at Walgreens stores.
1 each: 108 calories, 5g fat (2g saturated fat), 11mg cholesterol, 103mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.
Reviews for Mint-Topped Chocolate Cookies
"This is a great recipe to have the kids help put together! Recipe works equally beautiful with mint swirled chocolate kiss. Looks great on a Holiday cookie platter. Rolling the cookie in powdered sugar gives these cake mix cookies a very refined look! As a volunteer food editor for Taste of Home I enjoy working with classic recipes that put a new twist on old favorites!"
"i made them last Christmas - very big hit.i plan on trying this year using peppermint patty and some with Hershey peppermint kiss. Marie"
"These cookies obviously remain soft and moist, easy to make and enjoyed by everyone. You can serve them chilled, warmed and even frozen depending on the topper you use."
"My mom used to make these all the time. Delicious!"