Recipe For Cooking Chocomint Cookies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Chocomint Cookies

1 (18.25 oz.) box devil\s food cake mix
2 eggs
2 Tbsp. water
3 Tbsp. canola oil
3/4 C. unsweetened cocoa powder
Icing

Preheat oven to 400 degrees F.

In a lrg. bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 min. Let stand for 15 to 20 min. to set up.

Roll the dough into very sm. balls, about 1/2 in. in diameter. Flatten with the palm of your hand into a coin shape. Place onto a lightly oiled cookie sheet, 2 in. apart. Bake for 7 to 10 min. Allow cookies to cool on the cookie sheet for 5 min. before removing to a wire rack to cool completely. Dip the cookies, let set and store in an airtight container between wax paper for up to one month.

Makes 5 dozen cookies.

Icing
2 C. semisweet chocolate chips
1/2 C. butter
1/2 tea. peppermint extract

Melt chocolate chips and butter in a bowl over a pan of simmering water. Stir in peppermint extract. Dip the cookies into the chocolate. Set on wax paper-lined sheets and chill. Allow to set, about 30 min.