Easy Minty Cake Cookies
One bowl. No mixer. No butter. Only 10 minutes of chilling. Annnnd, a whaboom (yes, Bachelorette fans, I said, ‘Whaboom’) of minty, chocolatey flavor. A dream, you say? No, my friends. It’s a reality. A very simple and delicious reality.
Normally, I’m a big proponent of careful creaming, incremental ingredient incorporation, & general standmixer reverence. However, I happen to be a human, and I, also, happen to occasionally be very busy (the present being the exception, since I’m currently in a pre-residency limbo period in which I have only minimal demands on my time). As such, I, too, appreciate a good, quick recipe — the fewer the ingredients, the better.
Similar to my Easy Pudding Mix Brownies, these cake mix cookies are incredibly versatile. You can use basically any dry cake mix you want, any flavoring/extract you want, and any mix-ins you want! What more could you possibly want?! Nothing?? Me neither.
For these cookies, I pair a rich devil’s food cake mix, with bright mint extract, and Andes candy pieces. The result has a flavor reminiscent of Thin Mints, with a cakey and tender texture.
Here are some other combos worth trying:
German chocolate cake mix + vanilla extract + sweetened shredded coconut + mini chocolate chips
White cake mix + almond extract + white chocolate chips + rainbow jimmies
Yellow cake mix + butter extract + toffee pieces + salted cashews
Strawberry cake mix + vanilla extract + white chocolate chips
Spice cake mix + maple extract + butterscotch chips + chopped pecans
The nonpareil coating makes the cookies look extra fun, but they’re totally optional. These cookies look and taste equally delicious if you skip the sprinkles 🙂
Easy Minty Cake Cookies
YIELD: ~2 dozen cookies
1 box devil’s food cake mix (preferably one of the moist “pudding in the mix” kinds), unprepared
1/3 cup canola oil
2 eggs, room temp
1 teaspoon mint extract
1 cup creme de menthe pieces (if you can’t find these in your baking aisle, just use mini chocolate chips & compensate with an additional 1/4 teaspoon mint extract)
Nonpareils, for rolling (green is ideal to indicate the mint within!), optional
Preheat oven to 375, and line a large plate with wax paper. Dump the dry cake mix into a mixing bowl, and use a whisk to break up any big clumps and aerate the mix. Add the oil, eggs, & mint extract. Whisk ingredients together, until the mixture becomes too clumpy to stir, then, go at it with your hands, kneading JUST until no cake mix streaks remain and dough forms a cohesive mass. Fold in creme de menthe pieces. Roll heaping tablespoonfuls of dough into balls, roll balls in a shallow bowl of nonpareils to coat, if using, and place them on the wax paper lined plate. Chill for just 10 minutes in fridge.
Line a baking sheet with parchment paper or a silicone baking mat. Bake 6-8 cookies per sheet, spacing at least 2″ apart. Bake for 8-9 minutes, rotating sheets halfway through bake time. Cookies are done when tops have split, and tiny microcracks have formed in the un-split surface regions. Allow to cool on hot sheet for 3 minutes, then remove to wire racks for complete cooling. Cooled cookies may be stored in airtight containers, at room temp, for up to 5 days.