Print Recipe

Chocomint Cookies



  • 1 (18.25 ounce) box devil's food cake mix
  • 2 eggs
  • 2 tablespoons water
  • 3 tablespoons vegetable oil
  • 3/4 cup unsweetened cocoa powder


  • 2 cups semisweet chocolate chips
  • 1/2 cup butter
  • 1/2 teaspoon peppermint extract


  1. Heat oven to 400 degrees F.
  2. Cookies: 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