Mint Truffle Thumbprint Cookies

Yield 16 large cookies

Ingredients

  • 1 box Devil's Food Cake Mix
  • 1 (8oz) tub Cool Whip
  • 1 large egg
  • 1/2 tsp pure creme de menthe mint extract
  • 1 (2.25oz) bottle green sugar crystals
  • Hershey's Mint Truffle Kisses
  • 1/3 cup semi-sweet chocolate chips, for drizzle

Instructions

  1. In a stand mixer, combine cake mix, cool whip, egg & mint extract. Scrape bowl & re-mix until no cool whip streaks appear. (Do NOT use a hand mixer, the dough is thick.)
  2. Scoop balls of cookie dough & dredge (coat) the outside of the cookie dough in a bowl filled with the green sugar crystals. Flatten cookie dough until about ¾″ thick on a parchment lined baking sheet. Place an unwrapped mint truffle kiss in the center. Repeat with each cookie.
  3. Bake at 350˚F for 10-12 minutes or until the cookies have spread, cracked & look done.
  4. Smooth the tip of the melted kiss with the back of a spoon. Heat the chocolate chips in a bowl in the microwave 30 seconds at a time until melted. Place in a plastic bag with the corner cut off. Zig-zag the tops of the cookies. Allow to cool completely before removing from pan & packaging for friends/neighbors. You can place cookies in the fridge to speed the process along. Enjoy!

Recipe Notes

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