Mint Green Cookies
Easy Mint Green Cookies using a simple cake mix means these come together in a skinny minute! These are topped with Andes mints, which takes them up a notch!
Prep Time 5 minutes
Cook Time 20 minutes
Cool 5 minutes
Total Time 25 minutes
Servings 24 servings
- 1 box White Cake Mix
- 1/2 cup butter softened
- 1 egg
- 1/4 tsp mint extract
- green food coloring
- 1 cup powdered sugar
- 24 Andes Mints
- 1 package cream cheese softened
Heat even to 350 degrees.
In a large mixing bowl, combine the cake mix, egg, butter and mix well.
Add in the mint extract.
Add in the drops of food coloring. 8-10 drops will give you a dark color.
Chill dough for 30 minutes.
Take dough out of refrigerator and make into 1 inch balls.
Roll balls in powdered sugar. Place on prepared cookie sheet.
Bake for 13-15 minutes.
Place an Andes mint on top of warm cookies right after they come out of the oven. They will soften but will harden back up as the entire cookie cools.
Inspired by Betty Crocker's Rainbow Chip Cake Batter Gooey Butter Cookies.
Chilling the dough helps the cookies get the plumpness that you want.
Cookies can be made without the mint extract and still have an amazing mint flavor thanks to the Andes mint on top.
I made a batch with no extract and a batch with the extract and actually liked the ones without the extract even more.
Add a few extra drops of green food coloring to the batter to make the batter a bit darker. It will lighten a bit in the oven.
Serving: 1cookie | Calories: 173kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 28mg | Sugar: 14g | Vitamin A: 255IU | Calcium: 59mg | Iron: 0.5mg