Chocolate Mint Cake Mix Cookies Recipes

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:

• 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:

• 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.

Steps:

• In a bowl, stir cake mix, butter and milk until well combined.
• Break egg into mixing bowl and mix well.
• Bake in 350 F oven for 12 - 15 minutes.
• Enjoy -- .

Steps:

• Pre heat oven to 350°.
• Mix all ingredients together.
• Drop by teaspoon onto ungreased cookies sheet.
• Bake for 10-12 minutes.
• Let cool for for 2 minutes and remove.
• Hide them, they will disappear!

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:

• Preheat the oven to 350˚F (180˚C).
• Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
• In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
• Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
• Cover and freeze until solid, at least 5 hours or overnight.
• Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
• Enjoy!

Steps:

• 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.

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.