Save on Pinterest

Fudgy Mint Cookies

Chocolate lovers will get a double dose when they bite into this cake-like cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! —Renee Schwebach, Dumont, Minnesota
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon water
  • 2 tablespoons confectioners' sugar
  • 2 packages (5 ounces each) chocolate-covered thin mints

Directions

  • Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.
  • Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 102 calories, 4g fat (2g saturated fat), 17mg cholesterol, 129mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • sschedlbauer51
    Jun 5, 2020

    Very easy to make. I used junior mints instead of the peppermint patty. I made these for Christmas and again now in June.

  • Lynn
    Dec 13, 2019

    Supper easy to make. I put a mini peanut butter cup and I put a rollo type candy in. Fantastic,

  • Shelley
    Dec 14, 2018

    I have been making these for several years and have learned some valuable tricks to perfect this recipe. First use a kitchen aid mixer! This was game changing. Next refrigerate dough. Then roll into balls and powdered sugar and place on cookie sheet and refrigerate a little longer. This will keep dough from spreading out. I use Haviland Mints usually but this year couldn't find them anywhere so I am using Zachary's Thin Mints.

  • carabubble
    Dec 10, 2017

    I found the dough very difficult to work with - it wouldn't blend together well at all. I kept checking to see if I was missing an ingredient. The texture of the baked cookie also doesn't do anything for us. I won't make this recipe again.

  • lisamaria
    Dec 25, 2016

    I usually bake from scratch but these cookies sounded so good! They weren't as great as I had expected. Just a typical chocolate cookie...not that fudgy as the title states. AND the package of Peppermint Patties only had 24 mints...this recipe does not make 40 cookies...not if you make them big enough to hold the mint! I barely got 30. Honestly, I love mint, but I would not make these again.

  • misscoffeepot
    Dec 12, 2016

    I like these much better than the "crisco cake mix" recipe. The cookie stays tender. I used a bag of chocolate mints from the 99cent store- so mine were a bit larger, but really chewy and decadant. I got about 36.

  • anngreeley
    Dec 10, 2016

    These have long been a family favorite especially at Christmas. I use Junior Mints. The original recipe I have is the same except it calls for 1/2 cup of Crisco shortening instead of the butter.

  • Gramma Amy
    Feb 19, 2016

    I don't usually make cake mix cookies as we prefer from scratch. But I tried these, and the family really enjoyed them.... they are super easy to make and give the great peppermint chocolate combination we love

  • LCS456
    Dec 24, 2013

    I made these cookies today for Christmas - the recipe was very easy and they came out perfectly and look just like the photo - they taste great, too !

  • delowenstein
    Dec 15, 2013

    I had prepared these cookies when the recipe first appeared in the Dec/January 2006 Taste of Home Issue and I made adjustments on the recipe: I added 1 tsp. mint extract, 1 package (3.9-oz.) chocolate pudding mix, 1 to 1--1/2 cups confectioner's sugar, & I used either York or Pearson's mint patties. I greased the baking sheets! For me, this works-I find that it's easier for me to remove the cookies from the baking sheets! I plan to use this recipe again and in a pinch that I don't have regular devils's food cake mix, I've used either dark chocolate or either Super-Moist or Pillsbury Moist Supreme devil's food or dark cake mix! I omit the chocolate pudding mix when I use the Super-Moist or Pillsbury Moist Supreme as they have pudding in the cake mix! Thank you, Renee Schwebach, for sharing this recipe! delowenstein