I am entering these Mint Chocolate Crunch Cookies in the Creative Holiday Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!
So let me tell you the harrowing story of this cookie. Get your tissues ready. I heard about this contest on one of the many baking blogs I follow and I was immediately pumped. I feel like I'm finding my voice when it comes to blogging and I'm slowly developing my style. It seemed like the perfect opportunity to possibly get my blog to a wider audience AND challenge me to come up with a recipe that fit the requirements: Creativity, Use of Ingredients, and Ease of Preparation.
So I racked my brain to come up with a recipe that I thought would be a breeze to whip up but still had a little something special. Then I thought, "Well I sure love cookies. I wish I could eat three cookies at once. Take that society!" And so this cake mix cookie came to be. I was SURE that this was a fun, original idea. Then this happened the next day. And this happened a few days later. And my poor little heart broke.
Just as I was gleefully passing around these cookies to my coworkers the next day, my silly smile left my face when I sat at my computer and saw my "original idea" was barely original. I almost decided to not post the recipe at all because I was so darn discouraged that someone had the same idea as me and beat me to the punch. But the heck with 'em! Cuz I've got gumption! Or something.
This recipe was too delicious not share with my reader(s) anyway. So with my head held high, I present my Mint Chocolate Crunch Cookies! Give them a shot. And give me credit please?
Here's the recipe!
1 box 18.25oz chocolate cake mix
1/3 cup vegetable oil
2 Tbsp milk (if necessary)
approximately 15 peppermint patties
approximately 15 grasshopper cookies
sugar, for rolling
1. Preheat oven to 350 degrees. Line cookie sheets with parchment or silicon baking mat and set aside.
2. In a medium bowl, combine cake mix, eggs, and oil until dough forms. If necessary, add milk if the dough seems dry.
2. Stack patty and cookie, and on either side, add one tablespoon of dough (see picture above). Use your fingers to meet the dough around the edges of the patty and cookie, making sure to create a seal. Lightly roll in granulated sugar and place on baking sheet, about 2 inches apart.
3. Bake 8-10 minutes until center is puffed and edges are set. Allow to cool 5 minutes on the tray before moving to a wire rack to finish cooling.
An Annie's City Kitchen original