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“I found these amazing gems in a TOH in 2006, courtesy of a Renee Schwebach. I can't get over how easy they are - it's THE perfect cookie for allowing my small children to help bake with me. You won't regret making them - so you may as well double the recipe right off the bat!”
READY IN:
20mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package devil's food cake mix
  • 12 cup butter, softened
  • 1 tablespoon water
  • 2 eggs
  • 2 -3 tablespoons confectioners' sugar
  • 2 (5 ounce) packages chocolate-covered mint candies (I used Necco brand Haviland Thin Mints)

Directions

  1. In a large mixing bowl, combinei the cake mix, butter, and water.
  2. Add eggs and mix well.
  3. Shape into 1 inch balls and roll in confectioners' sugar.
  4. Place 2 inches apart onto ungreased baking sheets.
  5. Bake at 375 for 8-10 minutes, or until set.
  6. Immediately press a mint into the center of each cookie.
  7. Cool for 2 minutes before removing to wire racks to cool completely.

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