So remember the realization on Saturday that I had posted four peppermint based recipes in a row? Well, apparently it doesn’t stop there.
Shortly after I posted that, Ultimint cookies came flying across my screen. And know what? I didn’t have to go out and buy a single ingredient for these cookies. That’s right, I already had three minty candies on hand!
Know what else? I’m pretty sure it didn’t stop there, I think I have at least three types of mint chips hiding out around here, too…oh, and candy canes!
Yep, I definitely have a problem.
But whatever, I’m embracing it. And these cookies are completely fabulous. They are soft and chewy and chocolaty and minty AND super super easy to make! So go ahead, embrace the mint and have some cookies.
*I adapted this from the original recipe by adding water to the batter. I think that the type of cake mix you use will affect the amount (if any) water you need. I used Pillsbury Devil’s Food Cake Mix. Since all Pillsbury cakes have pudding in the mix, I believe it made my batter much thicker than if I had used a different mix.
Ultimint Christmas Candy Cookies
Adapted slightly from Couponing and Cooking
1 box Devil’s Food Cake Mix
1 tsp baking powder
½ cup canola oil
¼ cup water
20 Hershey’s Candy Cane Kisses, unwrapped
1 cup White Chocolate Peppermint M&M’s
1 cup Mint M&M’s
Preheat the oven to 350 degrees F and line baking sheets with parchment paper or a silpat.
Mix together the cake mix, baking powder, egg, oil, and water. Beat until smooth. Add the kisses and stir on low for 1-2 minutes or until the candies are broken up slightly. Add the M&M’s and stir until combined.
Scoop the dough on to the prepared baking sheets with a 2 tablespoon scoop. Bake in the preheated oven for 7-10 minutes. Move the tray to a wire rack and cool for 10 minutes before moving the cookies to wire racks to cool completely. Store the cookies in an airtight container.
Makes about 36 cookies