I LOVE THESE COOKIES!!!!!! And they are so easy. Looking at the four main ingredients might make you wonder if the recipe is going to work, but it does.
I needed something to take to share with the office staff on Monday when I went to get my two new crowns. So far they had liked the banana bread (HERE) and the chocolate zucchini cake (HERE) I had taken them. I wanted to take something made with apples (I have some apples I need to use soooon!), but when I saw this recipe in Lia Wilson's Quick Fixes with Mixes, I forgot all about the apples. These cookies can do that for me.
I have made them from scratch for years, but I just had to try this recipe using the cake mix. The recipe called for a Swiss chocolate cake mix, but I didn't have one. I also like using a sugar-free devil's food cake mix whenever I can to reduce the amount of sugar. The whipped topping I used was also sugar free. So my cookies are sugar free except for the powdered sugar.
1 Sugar-Free Devil's Food cake mix
1 egg
4 ounces frozen whipped topping, thawed (half of an 8 - oz container)
1/4 teaspoon peppermint extract
powdered sugar, sifted (a couple of spoonful)
Preheat oven to 350 degrees F. Spray cookies with cooking spray.
In a large mixing bowl, combine cake mix, egg, whipped topping, and peppermint extract.
Blend on low speed until thoroughly mixed. (The mixture will be very thick.)
Using a cookie scoop (1 tablespoon size), measure out a scoop of dough
and roll in the powdered sugar
to completely coat.
Place on cookie sheet 2 - 3 inches apart.
Bake for 10 to 12 minutes.
Remove cookies immediately after removing cookie sheet from oven or cookies will stick to cookie sheet.
Cool on wire rack.
I made 31 cookies.
It turned out that only one of my two crowns worked. Dr. G didn't like one of them and is having it remade. That means I have to go back again. He promised me he didn't make that decision just so I would come back and bring something else good to eat.
I needed something to take to share with the office staff on Monday when I went to get my two new crowns. So far they had liked the banana bread (HERE) and the chocolate zucchini cake (HERE) I had taken them. I wanted to take something made with apples (I have some apples I need to use soooon!), but when I saw this recipe in Lia Wilson's Quick Fixes with Mixes, I forgot all about the apples. These cookies can do that for me.
I have made them from scratch for years, but I just had to try this recipe using the cake mix. The recipe called for a Swiss chocolate cake mix, but I didn't have one. I also like using a sugar-free devil's food cake mix whenever I can to reduce the amount of sugar. The whipped topping I used was also sugar free. So my cookies are sugar free except for the powdered sugar.
MINT CHOCOLATE COOKIES
1 Sugar-Free Devil's Food cake mix
1 egg
4 ounces frozen whipped topping, thawed (half of an 8 - oz container)
1/4 teaspoon peppermint extract
powdered sugar, sifted (a couple of spoonful)
Preheat oven to 350 degrees F. Spray cookies with cooking spray.
In a large mixing bowl, combine cake mix, egg, whipped topping, and peppermint extract.
Cool on wire rack.
I made 31 cookies.
It turned out that only one of my two crowns worked. Dr. G didn't like one of them and is having it remade. That means I have to go back again. He promised me he didn't make that decision just so I would come back and bring something else good to eat.
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