Desserts

Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies
Pinit

Ingredients:
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

Directions:
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.

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

Print Friendly, PDF & Email

Show Comments (2)

Share Your Secrets
[contact-form-7 404 "Not Found"]
×
Cooking Community - Share Your Recipe
×
Cooking Community - Share Your Java Blog

Blog Title

Content

Please attach a photo of your recipe.
(Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

[honeypot hunt-349]

×
Book Club Choice

Your Name

Your Email

Book Title

Description/Notes

[honeypot cantseethis]
[anr_nocaptcha g-recaptcha-response]

×

This is a unique website which will require a more modern browser to work! Please upgrade today!