So it’s that time of year! We all bake and my mom is no exception. She makes around 13 (yes really that many) different types of Christmas treats each season!
These chocolate mint crackle cookies are just as their name suggests: chocolate, minty, fudgy goodness that will melt in your mouth! And one of the great things about them is most of the work is already done for you because the first ingredient is boxed cake mix!
Can’t get too much easier than that! The reason (in case it wasn’t obvious) that they’re call crackle cookies is because they look like they have cracks in them (but also they’re addicting so you could just call them crack cookies, your choice). You’ll wow some chocolate lovers with these bad boys! Enjoy!
- 1 box devil's food cake
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups Andes creme de menthe baking chips
- powdered sugar
- Pre heat oven to 350 degrees.
- Mix the cake mix, eggs and oil together (if you have a standing mixer it works best for this recipe) making sure not to over mix.
- Add the Andes mints and mix making sure not to crush the mints but just allowing them to be evenly dispersed throughout the mixture.
- Scoop out into balls using a medium cookie scoop.
- Roll balls around in powdered sugar, covering well then place on lined cookie sheet placing 2 to 3 inches apart.
- Bake for roughly 9 minutes (they will be puffy and flimsy when done but will harden once they cool).
- Place the cookie sheet on a cooling rack then after a few minutes transfer the individual cookies on the cooling rack. Allow to cool completely before eating or storing. Enjoy!
Until next time!