I'm sorry about the third mint dessert recipe in a row. And if you hate mint, I'm really sorry. However, if you like thin mints, these are the cookie for you. But if you don't like to use prepackaged mixes, these aren't the cookies for you. Because they're made using a cake mix and topped with a thin mint or grasshopper cookie. And in spite of all that, they are awesomely delicious. And easy. Super easy. Since Christmas is just a few days away, easy is where we need to be right now...or at least where I need to be right now.
Six ingredients. Four days till Christmas. Make these.
Mint Chocolate Cookies
Makes about 40 cookies
Print this recipe
1 package Devil's food cake mix
1/2 cup shortening
2 eggs
1 tablespoon water
Powdered sugar
40 thin mints/grasshopper cookies
Preheat oven to 350 degrees.
In a bowl, mix together the cake mix, shortening, eggs, and water until fully combined. Form the dough into one inch balls and roll in powdered sugar. Place them on an ungreased baking sheet about 2 inches apart from each other.
Bake for 8-10 minutes or until set. Once you pull them out of the oven, immediately put a thin mint on each cookie. Let cool for one minute on the sheet and then remove to a flat surface to cool.
Source: Taste of Home Best Loved Cookies & Candies 2010
Six ingredients. Four days till Christmas. Make these.
Mint Chocolate Cookies
Makes about 40 cookies
Print this recipe
1 package Devil's food cake mix
1/2 cup shortening
2 eggs
1 tablespoon water
Powdered sugar
40 thin mints/grasshopper cookies
Preheat oven to 350 degrees.
In a bowl, mix together the cake mix, shortening, eggs, and water until fully combined. Form the dough into one inch balls and roll in powdered sugar. Place them on an ungreased baking sheet about 2 inches apart from each other.
Bake for 8-10 minutes or until set. Once you pull them out of the oven, immediately put a thin mint on each cookie. Let cool for one minute on the sheet and then remove to a flat surface to cool.
Source: Taste of Home Best Loved Cookies & Candies 2010
