Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
Our secrets to making these the ultimate soft and fudgy chocolate cookies? Devils food cake mix and cocoa packets. Add a little peppermint crunch on top with crushed starlight mint candies.
Servings and Ingredients
|1 c. Hy-Vee Starlight candies, unwrapped|
|1 (16-oz.) box Hy-Vee extra moist devil's food deluxe cake mix|
|3 (1-oz. each) pouches Hy-Vee rich chocolate flavor hot cocoa mix|
|½ c. Hy-Vee canola oil|
|2 Hy-Vee large eggs|
|¼ c. Hy-Vee mini chocolate chips|
|⅛ tsp. Hy-Vee peppermint extract|
Things To Grab
- Cookie sheets
- Parchment paper
- Resealable plastic bag
- Rolling pin
- Small bowl
- Medium bowl
- Wire cooling rack
Place peppermint candies in a resealable plastic bag. Seal bag. Pound with a rolling pin, heavy skillet, or meat mallet until coarsely crushed. Or, process candies in a food processor using on/off pulses. Place crushed candies in a bowl; set aside.
Combine cake mix, hot cocoa mix, canola oil, eggs, chocolate chips, and peppermint extract in a bowl. Form dough into balls; dip into crushed candies and place 2-inches apart on prepared cookie sheets. Bake 8 to 10 minutes or until just set. Cool on a wire cooling rack.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 170mg
- Total Carbohydrates: 21g
- Protein: 2g