Soft and fudgy chocolate mint cookies made with cake mix. So easy to whip up and have the perfect touch of mint!
Chocolate Cookies with Mint Chips
When I think of festive holiday flavors, I instantly think of mint. It’s so delicious in baked goods and is a true crowd pleaser. If you love the chocolate/mint combo, you are going to LOVE these easy chocolate mint cookies! Seriously, put them on your baking list right now!
I absolutely love baking Christmas cookies this time of year, so I wanted to share this easy and yummy recipe. I love this recipe because the cookies are made with cake mix, which makes them super soft and chewy in the middle and a little crispy around the edges. YUM!
If you’ve never tried cake mix cookies before, you will be instantly hooked! They are SO easy and have the best texture. That fudgy chocolate consistency paired with the fresh mint flavor is to die for. This chocolate mint cookie recipe is a new favorite!
How to Make Chocolate Mint Cookies
- Make the dough. In a large bowl, cream the butter and cream cheese until smooth. Mix in the egg and mint extract and stir until combined. Add cake mix and stir until smooth. Then fold in the mint chips.
- Refrigerate. Refrigerate the cookie dough for 20 minutes.
- Roll into balls. Once chilled, roll the dough into 1 1/2 inch balls. Press extra mint chips on top and place on a lined baking sheet about 2 inches apart.
- Bake the cookies. Bake in oven at 350°F for 11-13 minutes. Allow to cool on pan for a few minutes and then remove to cooling rack. The centers will harden as they cool. You want them to be soft!
There are a few different ways to customize these chocolate mint cookies. Instead of mint chips, you can use mint M&M’s or make Andes mint cookies if preferred. You may also use half chocolate chips and half mint chips for an extra boost of chocolate.
- The dough can be a bit sticky, so it helps to let it chill in the fridge for at least 20 minutes before rolling. It makes the dough easier to work with.
- Add a few extra mint chips to the tops of the cookie dough balls before baking. It makes them extra pretty and adds more mint flavor. You can also press a few into the tops of the cookies as soon as they come out of the oven.
- You definitely don’t want to over bake these cookies. They should be set in the center, but not brown. Cake mix cookies are known for their soft texture, and this version is no exception!
- Let them cool on the pan for a few minutes after removing from the oven. This helps the center set a little bit more without browning the cookies too much. Then transfer them to a wire rack to cool.
Storing and Freezing
These cookies will stay fresh in a covered container for up to 3 days. To freeze, place the cookies on a baking sheet and flash freeze until hard, about 30 minutes. Then store in a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature for about 2 hours beforehand.
More Easy Chocolate Desserts:
- Chocolate Mint Brownies
- Chocolate Crinkle Cookies
- Peppermint Oreo Balls
- Brownie Cookies
- Chocolate Peppermint Cookies
Chocolate Mint Cookies
- ½ cup butter , softened
- 8 ounce package cream cheese , softened
- 1 egg
- ½ teaspoon peppermint extract
- 1 box Devil's Food cake mix
- 1 cup mint chips
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- In a large bowl, cream the butter and cream cheese until smooth. Mix in the egg and mint extract and stir until combined. Add cake mix and stir until smooth. Then fold in the mint chips. Refrigerate the cookie dough for 20 minutes.
- Once chilled, roll the dough into 1 1/2 inch balls and place on the baking sheet. Add a few more mint chips on top if desired.
- Bake for 11-13 minutes. Allow to cool on pan for a few minutes and then remove to cooling rack. The centers will harden as they cool. You want them to be soft.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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