A mint and chocolate chip cookie whipped up using a cake mix! So easy to throw together and perfect for St. Patrick’s day!
Ok, so Valentine’s day is over so that means it’s time to put away the red food coloring and bust out the green. And that’s what I did. I baked up a few red velvet treats this year including these red velvet nutella stuffed cupcakes and these red velvet sugar cookie bars. I also whipped up some cake mix cookies perfect for Valentine’s Day. The cookies came out so darn perfect it was scary. I had one box of white cake mix still in my pantry, and since I have put myself on a baking supply spending hiatus this month I figured I would whip up another cake mix cookie.
But this time, I would make them green. And minty. And of course throw in some chocolate chips.
Perfect to start gearing up for St. Patrick’s day, don’t you think? Is it too early? Days after Valentine’s day? Oh maybe. Who cares. These are delicious. Moving on.
I first started making cake mix cookies when I taught a baking club for kids over the summer. Cake mix cookies are a perfect way for kids to start learning how to bake, or even you if you are just starting out. There is minimal measuring and ingredients.
Before you know it a beautiful bowl of cookie dough awaits…
You can also have a ton of fun coming up with your own cake mix cookie variations. You can use different cake mix flavors, add in different flavors or extracts, and go nuts with mix-ins (chips, nuts, coconut, toffee, whatever you would like).
So let’s talk about these cookies. It starts with a cake mix, duh. But cake mix works because it has your dry ingredients all mixed and ready to go. There is also no measuring out flour of any kind. Just simply open the bag and dump in the bowl. You can’t get easier than that. I added an extra 1/2 teaspoon of baking powder to make them puff a bit more in the oven. After that all you need to add is your eggs and vegetable oil. I added peppermint extract to get that perfect mint flavor and green food coloring for fun. You could totally leave out the food coloring if you want but I just can’t help but fall in love with the green batter. The last step to these is adding in your chocolate chips. The mint and chocolate chip flavor combination in these super soft cookies are perfect.
I like to chill my dough for about 15 minutes to make it a little more scoopable.
Mint Chocolate Chip Cake Mix Cookies
- 18 ounce box cake mix I used white but yellow would work too
- 1/2 teaspoon baking powder
- 2 eggs
- 1/3 cup (80 ml) vegetable oil
- 1/2 teaspoon peppermint extract
- 20-25 drops of green food coloring optional
- 1 cup (170 g) semi-sweet chocolate chips
- Prepare two baking sheets with parchment paper or silicone baking mats.
- In large bowl, whisk together cake mix and baking powder.
- Stir in the eggs, oil, peppermint extract, and green food coloring and mix with a spatula or spoon until dough forms.
- Stir in the chocolate chips.
- Refrigerate dough 15-30 minutes or as needed for easier handling.
- Near the end of the chiling time, pre-heat oven to 350°F (180°C).
- Using a cookie scoop, scoop and shape dough into 1-inch balls. Roll in your hands to make smooth. On prepared baking sheets, place cookie dough balls 2 inches apart.
- Bake 9-11 minutes or until edges are set and middles are puffy but dry. Remove from the oven and allow to cool for 5 minutes then transfer to wire cooling racks.
- Storage: Store cookies in an airtight container for up to 3 days.
- Freezing: You can freeze cookies, baked or unbaked, for up to 3 months. Bake cookies frozen, do not thaw. Add on a few minutes extra of baking time.
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