Chocolate Mint Cookies – an Easy Cake Mix Recipe

How to easily make chocolate mint cookies with cake mix, and only a few other ingredients! They are soft, chewy and delicious.

This year on my EyeLoveKnots blog, I participated in the Festive Christmas Ideas blog hop, and one of our themes was Christmas Baking, so I shared the free crochet pattern for this Through the Window Hand Towel that you see.

Every year, I spend many days before Christmas stocking up on my Christmas cookies that I gift to family and friends. This year, I’m adding in these super easy chocolate mint cookies!

They start with cake mix as the base (I love how soft the cookies come out, and how easy it is to use), then I combine that with some softened plant based butter (because I’m lactose intolerant), two eggs, a touch of vanilla extract and the star of the show – Andes Mint Candy pieces!

When the dough is ready, I use my handy dandy cookie scoop because it makes it quicker, and even more easy.

When I bake these cookies for my husband and I, I simply cut the recipe in half so we don’t end up with so many cookies, but I’ve included instructions here to make a full batch. If you cut the recipe in half, you will need 1.5 cups of the cake mix, and you can store the rest of it in a tupperware. Don’t forget to label your tupperware with the contents, the date you opened it, and the expiration date – I do this with a Sharpie on scotch tape that I put on the side of the tupperware.

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Recipe Lion, Cheap Thrifty Living, The Best Dessert Recipes (sub 02/08)

Makes:

30 Cookies

Time Required:

About 1 Hour, 15 Minutes

• Mix ingredients (5 – 7 Minutes)
• Dough in Fridge & PreHeat Oven (30 Minutes)
• Bake x 3 + Cooling (11 Minutes + 2 Minutes Each Batch)

Ingredients:

• 1 Box of Duncan Hines Devil Food Cake Mix
• 1 Stick of Butter (or 8 Tablespoons), Softened
• 2 Eggs
• 0.5 Teaspoon of Vanilla Extract
• 1 Cup of Andes Mint Chocolate Pieces

You’ll Also Need:

• Mixing Bowl
• Mixer/Spoon/Spatula for Mixing Ingredients
• Measuring Cup and Spoons
• Pam, or Butter and Flour
• Cookie Sheet
• Optional, Cookie Scoop
• Optional, Aluminum Foil for Baking Sheet
• Plate or Cooling Rack for Cookies

Ingredient Notes:

CAKE MIX: Duncan Hines is my favorite cake mix to use. It makes the best soft and chewy cookies. I do not recommend Pillsbury for these because these will come out puffy and cakey instead (kind of like the top of a cupcake), but Betty Crocker does have a super moist series, and that might work, though I haven’t tested it.

MINT CANDIES: Feel free to add more or less depending on your preference, or switch out for chocolate chips, but keep in mind that Andes Mint Candy Pieces are going to be stronger than you think.

Recipe:

Step 1: Mix the cake mix, butter eggs, and vanilla until combined and not lumpy.

Step 2: Hand mix in the candy pieces.

Step 3: Pre-Heat the oven to 350 degrees – mine takes 6 minutes, so I did it in the last 6 minutes of the dough being in the fridge (#3).

Step 4: Refrigerate the cookie dough for at least half an hour.

Step 5: Scoop out 12 cookie balls (I do not roll mine into a ball as they shape well when baking), and dropped them onto the cookie sheet. Place unused dough back in the fridge.

Step 6: Bake cookies for 11 minutes! They will turn out soft, and chewy.

Step 8: Gently pat down the tops so the cookies flatten, and then let them cool on the cookie sheet for 2 minutes, then move to a plate, or cooling rack.

Move the cookies to a plate, or cooling rack, and repeat with remaining dough.

Store finished cookies in an air-tight container on the counter.

Please DO NOT claim this recipe as your own nor should you sell my recipe, and DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

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