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Mint-Topped Chocolate Cookies

This recipe from my neighbor combines two of my favorite flavors. A cake mix makes them quick to fix.
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    40 cookies

Ingredients

  • 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

Directions

  • In a large bowl, combine the cake mix, shortening, eggs and water. Shape into 1-in. balls; roll in confectioners' sugar.
  • 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.
Editor's Note: These cookies were tested with Necco Thin Mints. They can be found at Walgreens stores.
Nutrition Facts
1 each: 108 calories, 5g fat (2g saturated fat), 11mg cholesterol, 103mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • mamaknowsbest
    Feb 12, 2016

    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!

  • honeyi
    Dec 11, 2012

    i made them last Christmas - very big hit.i plan on trying this year using peppermint patty and some with Hershey peppermint kiss. Marie

  • BradH
    Dec 20, 2011

    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.

  • jewels2468
    Dec 17, 2011

    What a quick and easy recipe. Delicious also. Great mint flavor with a chewy cookie, what a great combo.

  • BakinGymnast
    Apr 10, 2011

    My mom used to make these all the time. Delicious!

  • ggbtvnow
    Oct 31, 2009

    No comment left