Fudgy Mint Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
Makesabout 3 dozen
- 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
- 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 Facts1 cookie: 102 calories, 4g fat (2g saturated fat), 17mg cholesterol, 129mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.
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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.
Dec 13, 2019
Supper easy to make. I put a mini peanut butter cup and I put a rollo type candy in. Fantastic,
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.
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.
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.
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.
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.
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
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 !
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