CHOCOLATE MINT CAKE MIX COOKIES
Cake mix cookies are easy to make and fun to eat, especially when they are sandwiched around a minty buttercream! These cookies are festive and delicious!
Provided by Tanya Schroeder
Categories Cookies
Time 28m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In a bowl, stir together the cake mix, vegetable oil, and eggs until completely combined. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet.
- Bake the cookies for 8 minutes. Allow the cookies to cool for about 5 minutes before removing to a cooling rack.
- To prepare the frosting, beat the butter in the bowl of a stand mixer until creamy. Slowly beat in the powdered sugar one cup at a time. Add extract and milk, stirring until the buttercream has a spreadable consistency. Stir in the food coloring and fold in the chopped Andes Mints.
- Carefully spread frosting on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 180 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 63 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
FUDGY MINT COOKIES
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES
These are big, chewy, fudgy cookies with just enough mint to cut their richness. They will puff in the oven and settle as they cool.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 sandwich cookies
Number Of Ingredients 7
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.
CAKE MIX CHOCOLATE COOKIES
Here is a real easy one. Just use a chocolate cake mix. I add a hand full of chocolate chips to get a double chocolaute fix.
Provided by Bob Ross
Categories Drop Cookies
Time 35m
Yield 30 cookies
Number Of Ingredients 5
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 -- .
CAKE MIX CHOCOLATE-MINT COOKIES
Enjoy these mint-chocolate chip cookies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg
MINT CHOCOLATE CHIP ANGEL FOOD CAKE
Looking for a delicious dessert made using Betty Crocker® white angel food cake mix? Then check out this mouth-watering angel food cake with mint chocolate chip ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 16
Number Of Ingredients 5
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.
Nutrition Facts : Calories 160, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE MINT CAKE MIX COOKIES
This is the easiest cookie recipe ever! You can play around with the ingredients. I make these for Christmas and they are devoured before we eat dinner! Nobody will believe you when you tell them they're made from cake mix!
Provided by Rebecca Kovacs
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 13.5 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 107.1 mg, Sugar 9.1 g
MINT CHOCOLATE LAYER CAKE
This cake features a delicate minty buttercream slathered between four moist layers of dark chocolate cake. It's then covered in chocolate buttercream and topped with minty green-chocolate curls.
Provided by Amanda Rettke
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 26
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely.
- When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble.
- For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy.
- Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake.
- For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
- Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake.
- For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated.
- Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.)
- Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft.
- Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake.
- To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake.
- Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip.
- Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.
CHOCOLATE MINT COOKIES II
Here is a cookie like the one that the girl scouts sell. Easy to make and wonderful!
Provided by SAUNDRA
Categories Desserts Cookies Chocolate Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 minutes. Let stand for 15 to 20 minutes to set up.
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Roll the dough into very small balls, about 1/2 inch. Place onto the prepared cookie sheet, 2 inches apart and smash down flat.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Melt chocolate chips in a microwave oven or in a bowl over a pan of simmering water. Stir in the peppermint oil. Dip the cookies into the chocolate, or spread it on. set on parchment lined sheets and chill to set.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 16.6 g, Cholesterol 2.8 mg, Fat 5.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 106.9 mg, Sugar 11.4 g
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
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!
CAKE MIX CHRISTMAS COOKIES
This is quick and easy! Chilling makes handling these easier. Option for a lemon glazed cookie--all you have to do is in place of the water use the frozen lemon concentrate for a real tart cookie and/or use lemon cake mix. Then mix a bunch of powdered sugar with the frozen lemon contentrate thats at room temperature for a nice tart icing! Pictures uploaded here on Nov 27 using carrot cake mix, 1/4 cup coconut, 1/4 cup chopped nuts then sprinkled with cinnamon sugar before and after baking. Dec 10 used chocolate cake mix and chocolate mint chips.
Provided by Rita1652
Categories Drop Cookies
Time 20m
Yield 36-48 cookies
Number Of Ingredients 5
Steps:
- Mix all together.
- Shape in 1" balls and roll in powdered sugar(optional).
- You may want to chill dough before rolling. Place on parchment lined baking sheet.
- Bake 10-12 minutes at 375°F.
MINT-TOPPED CHOCOLATE COOKIES
This recipe from my neighbor combines two of my favorite flavors. A cake mix makes them quick to fix.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 cookies.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 108 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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