Cake-Mix Mint Chocolate Sandwich Cookies – a delicious recipe with Cooking spray, cake mix for, eggs, unsalted butter, bittersweet chocolate chips, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook's Note: Some cake mix brands will yield flatter and fudgier cookies.
2
Others will produce puffier and slightly cakier cookies.
3
Both are delicious in this recipe.
4
Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
5
Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left.
6
Stir in the chocolate chips and peppermint extract.
7
Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart.
8
Bake until set around the edges but still soft in the center, about 10 minutes.
9
Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely.
10
Continue to bake cookies with the remaining batter.
11
Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.
553
kcal
Calories
48
g
Fat
22
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Cooking spray, 1 box devil's food cake mix for two 9-inch rounds, such as Duncan Hines, 2 large eggs, 1/4 cup unsalted butter, melted, and more.
Yes, Cake-Mix Mint Chocolate Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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