Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

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1 box (15 ounces) Chocolate Fudge or Devil’s food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon peppermint extract
1 1/2 cups powdered sugar

Preheat oven to 350 degrees. In large bowl, use a mixer to beat dry cake mix, oil, eggs and peppermint until dough forms. Refrigerate dough 1 hour or until it gets a lot less sticky. Shape dough into small balls. Roll balls very generously in powdered sugar so that they are completely covered. Place dough balls on an ungreased cookie sheet about 2 inches apart. Bake 8 to 10 minutes. Do not over bake.

Not a fan of peppermint? Just leave it out. These cookies are wonderful without the mint. Great warm out of the oven with milk!

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  1. Kate Paulsen says:

    Have you tried this with a gluten free cake mix?

    1. Amy Hanten says:

      Hi Kate, Sorry I haven’t tried this with a gluten free cake mix. If you try it please let me know how it turns out. Thanks! -Amy