CHOCOLATE MINT CAKE MIX COOKIES
Cake mix cookies are easy to make and fun to eat, especially when they are sandwiched around a minty buttercream! These cookies are festive and delicious!
Provided by Tanya Schroeder
Categories Cookies
Time 28m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In a bowl, stir together the cake mix, vegetable oil, and eggs until completely combined. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet.
- Bake the cookies for 8 minutes. Allow the cookies to cool for about 5 minutes before removing to a cooling rack.
- To prepare the frosting, beat the butter in the bowl of a stand mixer until creamy. Slowly beat in the powdered sugar one cup at a time. Add extract and milk, stirring until the buttercream has a spreadable consistency. Stir in the food coloring and fold in the chopped Andes Mints.
- Carefully spread frosting on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 180 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 63 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHOCOLATE MINT CAKE MIX COOKIES
This is the easiest cookie recipe ever! You can play around with the ingredients. I make these for Christmas and they are devoured before we eat dinner! Nobody will believe you when you tell them they're made from cake mix!
Provided by Rebecca Kovacs
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Combine cake mix, oil, and eggs in a mixing bowl or the bowl of an electric stand mixer and mix well. Stir in creme de menthe baking chips and white chocolate chips.
- Chill dough for 20 to 30 minutes.
- Form dough into 1- to 2-inch balls and place 2 inches apart on cookie sheets.
- Bake in the preheated oven until edges are set, 8 to 9 minutes.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 13.5 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 107.1 mg, Sugar 9.1 g
CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MINT SANDWICH COOKIES
In this recipe, I used Dutch-process cocoa powder for its dark color and smooth finish. To me, natural cocoa powder has a somewhat fruity chocolate flavor. Generally speaking, the two are not interchangeable. If you're in a pinch, and the recipe calls for less than 3/4 cup, you can substitute natural cocoa powder for Dutched, but not the other way around.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield about 1 1/2 dozen sandwiches
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces.
- Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes.
- Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes.
- For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
- When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently.
CHOCOLATE SANDWICH COOKIES II
These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ...
Provided by Anne Paquette
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
- Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
- To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.
Nutrition Facts : Calories 609 calories, Carbohydrate 88.6 g, Cholesterol 82.5 mg, Fat 27.1 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 9.2 g, Sodium 583.1 mg, Sugar 63 g
CHOCOLATE MINT SANDWICH COOKIES
Make and share this Chocolate Mint Sandwich Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 18m
Yield 48 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
- Cook over med heat, stirring occasionally, until butter is melted.
- Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
- Remove from heat and cool.
- Add eggs one at a time, beating well after each addition.
- Stir in flour, baking soda and salt.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake for 6 to 8 minutes or until edges are set.
- Cool on baking sheets for 1 minute;.
- Remove unto wire racks& cool.
- Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
- Add milk until smooth and of desired spreading consistency.
- Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
- Squeeze together gently.
Nutrition Facts : Calories 125, Fat 4.5, SaturatedFat 2.8, Cholesterol 18.9, Sodium 123.3, Carbohydrate 20.4, Fiber 0.2, Sugar 14.2, Protein 1.1
CAKE MIX CHOCOLATE-MINT COOKIES
Enjoy these mint-chocolate chip cookies made using Betty Crocker™ Super Moist™ cake mix - a perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, beat cake mix, brown sugar, eggs, oil, water and peppermint extract with electric mixer on medium speed until smooth. Stir in baking chips and chocolate chips.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg
QUICK CHOCOLATE SANDWICH COOKIES
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES
Enjoy all the flavors of chocolate-peppermint bark in cookie form! These soft and chewy cookies are made with cake mix, so they come together quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
- To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
- Roll edges of cookies in crushed peppermint candies.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 310 mg, Sugar 23 g, TransFat 0 g
MINT-CHOCOLATE SANDWICH COOKIES
Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 27
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
- Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
- Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.
Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 1 g, Protein 3 g
CAKE MIX COOKIE SANDWICHES
Easy cookie that utilizes a cake mix. It is nice to have the ingredients on hand for thse for when unexpected company pops over or you need a quick sweet treat. These are a softer cookie with a cake-like texture. Mix and match cake mix and frosting varieties for a new flavor combination.
Provided by SLColman
Categories Dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- In a bowl mix together the cake mix, oil and eggs. Do this by hand as it is very stiff. You are looking for everything to just come together to form a dough.
- Roll dough into 1" balls. Place about 2" apart on an ungreased cookie sheet.
- Note: if dough is too sticky to roll into balls easily, refrigerate for a short time.
- Bake cookies 8 to 11 minutes at 350. Cookies should still be soft but the tops will have a cracked appearance when done.
- Remove cookies from baking sheets to cool.
- Allow to cool completely.
- Choose 2 cookies that are the same size and shape. Place about 1/2 to 1 teaspoon of frosting on the bottom of one cookie. Put the two cookies together bottoms facing each other to form the sandwich.
- Note: I like to use the following combinations, but feel free to experiment. Chocolate cookie with fudge frosting, chocolate cookie with vanilla frosting, white cake with vanilla frosting (add about 1/2 teaspoon of almond extract to the frosting), carrot cake cookies with chream cheese frosting, funfetti cookies with rainbow chip frosting (kids love this one for the colors).
Nutrition Facts : Calories 218.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 23.5, Sodium 220.7, Carbohydrate 30.9, Fiber 0.3, Sugar 23.6, Protein 2
GRASSHOPPER SANDWICH COOKIES RECIPE
Our grasshopper sandwich cookies are the perfect combination of mint and chocolate.
Provided by Kendra Murdock
Categories Dessert
Time 33m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
- Roll dough into 1-inch balls, making sure they are all similar in size.
- Place dough onto ungreased cookie sheet and bake for 8 minutes.
- Immediately transfer cookies to a cooking rack.
- To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.
- Spread onto cooled cookies and sandwich together.
Nutrition Facts : Calories 343 kcal, Carbohydrate 37 g, Protein 3 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 38 mg, Sodium 297 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CHOCOLATE-MINT SANDWICH COOKIES
Bake these Chocolate-Mint Sandwich Cookies to please the whole family! This recipe for Chocolate-Mint Sandwich Cookies is delicious and easy to follow.
Provided by My Food and Family
Categories Dairy
Time 1h8m
Yield 24 servings, 1 cookie sandwich each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat cake mix, eggs and oil until blended; roll into 48 (1-inch) balls.
- Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 8 min. or until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese, extract and food coloring in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe about 1 Tbsp. cream cheese mixture onto bottom side of each of 24 cookies. Cover with remaining cookies, top sides up.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 18 g, Protein 2 g
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