Cake-Mix Mint Chocolate Sandwich Cookies
- Level: Easy
- Yield: 12 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 332
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 50 min
- Cook: 20 min
Ingredients
Cooking spray
1 box devil's food cake mix for two 9-inch rounds, such as Duncan Hines
2 large eggs
1/4 cup unsalted butter, melted
3/4 cup bittersweet chocolate chips
1/4 teaspoon peppermint extract
1 cup marshmallow cream
Directions
- Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
- Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
- Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
- Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
- Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.
Cook’s Note
Some cake mix brands will yield flatter and fudgier cookies. Others will produce puffier and slightly cakier cookies. Both are delicious in this recip