Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 170mg
- Total Carbohydrates: 21g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%