Chocomint Cookies

Yield: 5 dozen cookies

Ingredients

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

Icing

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

Instructions

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 cookie 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.

Icing

1. 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.
2. Allow to set, about 30 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.