or, people who like awesome stuff.
As if the holidays aren’t stressful enough, somehow a baking component got thrown in just to make things more complicated. I don’t know about the rest of you, but between open houses and holiday parties and gifts for bus drivers and tokens for neighbors and cookies for Santa, I feel like I am either in the position of eating something or baking something at all times between December 1st and 25th. Thankfully I am fairly decent in the kitchen so I don’t exactly hate baking cookies, but truth be told, I don’t always have the time to spend sifting and rolling and raising and frosting. That’s where these babies come in.
One of the girls at our gym brought these in last year around Christmas time and we all raved about how good they were. They are soft and chocolately and minty all at the same time – a nice departure from the Wedding Cakes and Peanut Butter Kisses that typically hog all the holiday glory.
We all begged for the recipe, assuming (since she herself is an accomplished baker) that it would be a fancy, time consuming endeavor. How wrong we all were. This recipe is easy. Like – embarrassingly easy. Like…you almost won’t want to give the recipe out – it’s that easy. FOUR ingredients. FOUR.
So, if you find yourself in a holiday pinch and you need to produce something that looks and tastes like you logged quality (wo)man hours in the kitchen, here’s your answer.
By the time I tried to photograph my “full” plate of cookies there were only 6 left!
Chocolate Mint Cookies
1 box Devil’s Food Cake Mix
1/2 cup oil
1 package of Andes Mints (if you can find the smaller “restaurant-sized” ones, I’d recommend those. The ones I purchased were bagged for the holidays and slightly bigger than the typical mints, so I had to break them into pieces)
Do NOT follow the directions on the back of the box for the cake mix. Follow this recipe!
1) Preheat oven to 350.
2) Unwrap your Andes mints so they are ready to use.
3) Mix cake mix, oil, and eggs together until combined. Dough will be thick.
4) Drop rounded spoonfuls of dough onto baking sheet. I use my Pampered Chef small scoop for this. Try for 1.5″ -2″ balls depending upon how big you want your cookies to be.
5) Bake for 6-9 minutes. Don’t overcook! (Remember that the cookies will continue to cook once they are out of the oven since you will be leaving them on the sheet for a bit.)
6) Remove baking sheet from the oven and while the cookies are still very hot, place an unwrapped Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon or knife and smooth out each mint over the cookie like frosting. (I actually found that my (clean!) finger worked really well).
Also – if you really want to “WOW” people you could buy some of that $30 “Christmas Crunch” crush up some candy canes or Starlight mints and sprinkle it over the frosting before it sets.
Obviously these are yummy when they are all hot and melty, but they set up nicely and are just as delicious later!