Chocolate Marshmallow Mint Cookies
Soft chocolate cookies topped with marshmallow frosting and mint chocolate icing!
Ingredients
Soft Chocolate Cookies
- 1 box Devil's Food Chocolate Cake Mix I prefer Pillsbury, they don't flatten out when baking
- 2 eggs
- 1/3 cup oil
Marshmallow Frosting
- 1/2 cup butter, softened
- 1/4 tsp. salt
- 1 7-oz jar Marshmallow Creme (fluff)
- 1/2 tsp. vanilla extract
- 2-3 cups powdered sugar
- green food dye optional
Mint Chocolate Icing
- 1/4 cup butter melted
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. vanilla extract
- 1 tsp. peppermint extract
- 3 Tbsp. milk
- 2 cups powdered sugar
Instructions
- COOKIES: Preheat oven to 350 degrees and line cookie sheets with parchment paper. Combine cake mix, eggs and oil in a bowl. The dough will be thick. Make golfball sized dough balls, place on cookie sheets and bake for 7-10 minutes, don't over-bake! Let cool.
- MARSHMALLOW FROSTING: Beat butter, salt, marshmallow creme, vanilla and 2 cups powdered sugar together. Continue to add more powdered sugar to thicken and add green food dye if desired. If it becomes too thick add 2 tablespoons milk! Frost cooled cookies.
- MINT CHOCOLATE ICING: In a medium bowl add all ingredients listed and whisk together until smooth. spoon over frosting cookies and top with crushed Andes mints, sprinkles or anything minty!