Cake Mix Cookies

My younger sister is a wonder to behold. She has four children ages 10 through 18; she works full time Monday through Friday , plus she holds down a second job on the weekend to help pay for her son’s tuition to private school.  She manages to keep house and still be a devoted wife. I’m exhausted just thinking about her life. Through it all, she also cooks amazing meals with a dessert thrown in for good measure. So when she asked me if I knew any recipes that were quick and easy to fix, I thought long and hard. Most of my treats are made from scratch, with flour, sugar, eggs, and all the other ingredients needed for a finished product. They may be simple, but can be time consuming. To help her out, I searched my collection of recipes and  came across this kitchen hack for making a chocolate mint crinkle cookie. It consists of only 4 major ingredients along with a few teaspoons of peppermint. The end product is soft, sweet, lightly minted, and loaded with chocolate. It’s also very quick to make and faster to eat. 

I originally made this cookie when I was looking for something that would be sweet, but not detract from my weight loss program. There is no oil or butter to be added. Only cake mix, eggs, and fat free whipped cream. The cookies are large and rich in flavor, so enjoying a couple with my cup of tea did not make me feel heavy or defeated. After experimenting with the chocolate fudge cake mix, I definitely will try other flavors such as orange, lemon, and maybe even carrot. The possibilities are as endless as your imagination and selection at the local grocery store. 

Chocolate Mint Crinkle Cookies 

Ingredients:

1 box chocolate fudge cake mix
2 large eggs
4 oz of frozen whipped topping. (1/2 of an 8-ounce container) thawed
1 TBL peppermint flavoring

1 cup confectionery sugar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, egg, and whipped topping, stir thoroughly. (Dough will be thick and sticky.)

Dust hands with confectioners' sugar. With a teaspoon, scoop out dough and shape into 3/4-inch balls. Roll the balls in the confectionery sugar. Place 2 inches apart on ungreased baking sheets.

Bake 10 to 12 minutes, or until set and cookie tops have cracked. Remove cookies to wire racks to cool.  Makes 48 cookies. Enjoy with a cold glass of milk or great cup of tea!