Print Recipe

Chocomint Cookies






  1. Heat oven to 400 degrees F.
  2. In a large bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 minutes.
  3. Let stand for 15 to 20 minutes to set up.
  4. Roll the dough into very small balls, about 1/2 inch in diameter. Flatten with the palm of your hand into a coin shape. Place onto a lightly oiled cookie sheet, 2 inches apart.
  5. Bake for 7 to 10 minutes.
  6. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
  7. Dip the cookies, let set and store in an airtight container between wax paper for up to one month.
  8. Icing: Melt chocolate chips and butter in a bowl over a pan of simmering water. Stir in peppermint extract. Dip the cookies into the chocolate. Set on wax paper-lined sheets and chill.
  9. Allow to set, about 30 minutes.

Makes 5 dozen cookies

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