These mint chocolate cake mix cookies are a delicious combination of a soft, chewy devil’s food topped with a chocolate ganache and a fluffy minty frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

Serves: 12 -24 depending on size

For elevation over 7,000 feet, add an extra 1/4 cup of flour and bake for 13-15 minutes, depending on the size of the cookie. I suggest doing a test run on one or two cookies before scooping out a whole batch.

The Cookie

Ingredients:

1 package devil’s food cake mix (regular size)

1 egg

1/2 C. water

3 T. oil

1/4 C. all-purpose flour

What to do:

Preheat oven to 350 degrees.

Prepare your cookie sheets with cooking spray.

Mix cake mix, egg, water, oil, and flour together in a medium-sized bowl. Use a scoop or two spoons (to ensure they are all the same size) to drop spoonfuls of dough onto the prepared baking sheet, and bake for 10-12 minutes. You don’t want these overdone; don’t bake these any longer than 12 minutes. Let the cookies cool completely.

Peppermint Frosting:

Ingredients:

1/4 C. butter, softened

1 T. milk

1 C. powdered sugar

1 tsp. peppermint or mint extract

Green food coloring (optional) I like to use this to let people know this is mint flavoring

What to do:

Mix all the ingredients together; you might have to add more or less powdered sugar until you get the consistency you are looking for. Spread on top of each cooled cookie. Let these dry for 1/2 hour to harden them up for the next step.

Chocolate Topping:

Ingredients:

1 1/4 C. semi-sweet chocolate chips

1/3 C. butter

What to do:

Place chocolate chips and butter in a medium-size bowl. Place bowl in the microwave for 15-second intervals until melted (stirring in-between intervals).

Once the peppermint layer has hardened somewhat, place a layer of the chocolate topping next. Let it harden for 15-30 minutes (you can also put them in the fridge) so they can harden faster. Enjoy!