Mint Chocolate Candy Cookies
Add Item To
Add Item To
Add All Ingredients
1 box chocolate fudge cake mix
2 Big Y large eggs
½ cup Food Club salted butter, melted and cooled
1 teaspoon Big Y vanilla extract
2 tablespoons Food Club light brown sugar
4 ounces bittersweet chocolate, chopped
8 tablespoons Big Y heavy cream
1 can prepared white frosting
½ teaspoon mint extract
1 drop green food coloring
1 drop blue food coloring
2 cups mint chocolate candy squares, chopped
Step 1: Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
Step 2: Wash hands with soap and water.
Step 3: In a large bowl, combine cake mix, eggs, butter, vanilla and sugar; batter will be stiff. Wash hands after handling raw eggs.
Step 4: Drop dough by rounded tablespoonfuls onto prepared baking sheets; pat each mound down slightly.
Step 5: Bake for 10 minutes. Remove from oven and let cool.
Step 6: Place chopped chocolate in a medium bowl; set aside.
Step 7: In a small saucepan over medium heat, add heavy cream. Bring to just a boil, watching very carefully that it does not boil out of pot. Pour over chopped chocolate and whisk until smooth. Allow ganache to cool to the touch.
Step 8: In a medium bowl, combine frosting, mint extract and food coloring.
Step 9: Frost tops of cookies with frosting. Add ½ tablespoon ganache in center of frosting and sprinkle with chopped mint chocolate candy.
Nutrition Information Per Serving
Total Fat 15 g
Saturated Fat 9 g
Cholesterol 33 mg
Sodium 230 mg
Carbohydrates 36 g
Fiber 1 g
Sugars 27 g
Protein 2 g