Pastel Mint Swirls
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Pastel Mint Swirls
YIELD Makes 48 cookies
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INGREDIENTS
| 1/3 | cup coarse or granulated sugar |
| 1 | package (18.25 ounces) devil's food cake mix without pudding in the mix |
| 3 | eggs |
| 1/4 | cup butter, melted |
| 1/4 | cup unsweetened cocoa powder |
| 48 | large or 144 small pastel mint chips |
PREPARATION:
- Preheat oven to 375°F. Place sugar in shallow bowl.
- Combine cake mix, eggs, butter and cocoa in large bowl just until blended. (Dough will be stiff.)
- Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 9 minutes or until tops are cracked. Gently press 3 small or 1 large mint into top of each cookie. Let cookies stand on cookie sheet 1 minute; transfer to wire racks to cool completely.
This recipe appears in:
Mint
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