This 5 ingredient Christmas cookie was so FAST to pull together! I don’t usually bake without my kids napping, or my dear husband home to babysit them, but I sat both of my kids on the counter & let them observe mommy making cookies. It helped when I occasionally let my son sample the batter in the bowl; my baby girl is too little for that, but she was still drooling at it.
I got the inspiration to do this cookie from here. The staples are basic & you can do a million different combinations…ok maybe not a million, but several. If you like a soft cookie, these are amazingly soft & moist, while still holding their shape together. I liked the boldness of the mint (I used a lot of mint chocolate chips-3/4 bag) with the almost brownie textured chocolate. My house smelled so good when I made these, & my pantry smells like them every time I open the door; I’m going to miss that when we finish eating them all. I hope you like these as much as we did. They are a cookie I had a hard time sharing with my family…they are that good!
"Snow" Dusted Mint Chocolate Cookies
- 1 box Pillsbury Devil's Food Cake Mix
- 8 oz tub cool whip
- 1 large egg
- 1/2-3/4 (10oz) bag Andes Creme De Menthe Baking Chips
- 1/3-1/2 cup powdered sugar for rolling
- Pre-heat oven to 350*F.
- Combine cake mix, cool whip, & egg in a STAND MIXER. (please don't break your hand beaters, this batter is THICK!)
- Add mint chocolate chips & mix until incorporated.
- Put powdered sugar in a bowl. Using a #50 scoop or your hands, roll 1-inch balls & roll them in the powdered sugar. Transfer to a greased cookie sheet.
- Continue scooping & rolling cookies in powdered sugar, shaking off any excess. I did one cookie at a time in my bowl & just lifted the bowl & swirled it so the cookie covered itself without getting my hands too dirty. It was faster than me physically doing it too. More than one cookie in your bowl will make them stick together when you do that though, FYI.
- Bake 10-12 minutes until cookies have spread, cracked & look done. They will be moist still, but the trick is that they have spread on their own without you pushing them down. Let them cool completely before stacking & storing or they will stick together.
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Recipe adapted from tidymom