Mint Truffle Thumbprint Cookies
Who likes mint chocolate?! I do! I do! I am pretty crazy about it actually. It’s even my favorite flavor of Stephen’s Hot Cocoa.
Christmas candy is already out in the stores, so you have no excuse not to make these. They are flippin’ ridiculously easy. They start with a cake mix, so that kind of easy!
Mint Truffle Thumbprint Cookies
Yields large cookies
Ingredients
- 15.25 oz (432 g) box Devil’s Food Cake Mix
- 8 oz (226 g) tub Cool Whip
- 1 large egg
- ½ tsp pure creme de menthe mint extract
- 2.25 (64 g) bottle green sugar crystals
- Hershey’s Mint Truffle Kisses
- ⅓ cup (57) semi-sweet chocolate chips, for drizzle
Instructions
- In a stand mixer, combine cake mix, cool whip, egg & mint extract. Scrape bowl & re-mix until no cool whip streaks appear. (Do NOT use a hand mixer, the dough is thick.)
- Scoop balls of cookie dough & dredge (coat) the outside of the cookie dough in a bowl filled with the green sugar crystals. Flatten cookie dough until about ¾″ thick on a parchment lined baking sheet. Place an unwrapped mint truffle kiss in the center. Repeat with each cookie.
- Bake at 350˚F for 10-12 minutes or until the cookies have spread, cracked & look done.
- Smooth the tip of the melted kiss with the back of a spoon. Heat the chocolate chips in a bowl in the microwave 30 seconds at a time until melted. Place in a plastic bag with the corner cut off. Zig-zag the tops of the cookies. Allow to cool completely before removing from pan & packaging for friends/neighbors. You can place cookies in the fridge to speed the process along. Enjoy!
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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I wish I had one – no many 5 of these right now!
Those look sooo delicious! I would love it if you would link up at my link party at http://ihearthandson.blogspot.ca/2013/11/show-off-fridays-3.html
Have a great day!