Now for the variations to the Cake Batter Cookies recipe. The first time I made the cake batter recipe, I tried Butter Golden cake mix with semi-sweet chocolate chips. They had a wonderful melt-in-your-mouth soft butter cookie taste. I wanted to see if I could duplicate the yummy-ness of the Mint Chocolate Cake Ball recipe - those were reminiscent of Thin Mint cookies. I think I'm on the right track. I didn't have the Andes' Creme de Menthe Baking Chips in the pantry this time, so I had to settle to try with just the semi-sweet chocolate chips. These came out with a better than I expected Mint Chocolate cookie taste. Next time I will try the Andes Mint trick to see if that makes a big difference and update this post. I would not have a problem making this recipe again as is. This batch of cookies barely lasted 2 days in the house. I didn't hear any complaints. :) Here's what I used:
- 1 (18.25oz) box Butter Golden Cake Mix
- 1 tsp baking powder
- 2 eggs
- 1/2 cup canola oil
- 1 cup semisweet chocolate chips
- 1/4 tsp peppermint extract
- Preheat oven to 350 degrees F.
- In a medium bowl, combine cake mix and baking powder.
- Stir in eggs, oil, & peppermint extract. Mix until well blended.
- Stir in chocolate chips.
- Drop rounded spoonfuls of dough onto cookie sheets
- Bake 10-15 minutes (depending on size of cookie/oven).
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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