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Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe

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This recipe for Peppermint Crunch Dark Chocolate Cake Mix Cookies is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15.25 oz. Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix {1 box.}
10 oz. Andes Peppermint Crunch Baking Chips {1 bag} {or chopped Andes Peppermint Crunch Thin candies}
2 Eggs
½ c. Melted Butter, or Canola Oil, or Vegetable Oil
Directions:
Directions:
Combine cake mix, eggs, and oil in large mixing bowl, and beat well. Stir in Peppermint Crunch Baking Chips. Chill dough in refrigerator for 1 hour. Drop onto ungreased non-stick cookie sheet in rounded balls. Bake for approx. 7 – 9 minutes at 350 degrees, or until done. ENJOY!

 

 

 

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