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Chocomint Cookies

List of Ingredients






1 (18.25-ounce) package devil's food cake mix
2 eggs
2 tablespoons water
3 tablespoons vegetable oil
¾ cup unsweetened cocoa powder
Icing (recipe follows)





Recipe



Preheat oven to 400 F. In a large bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 minutes. Let stand for 15 to 20 minutes to set up. Roll the dough into very small balls, about 1/2 inch in diameter. Flatten with the palm of your hand into a coin shape. Place onto a lightly oiled cookie sheet, 2 inches apart. Bake for 7 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Dip the cookies, let set and store in an airtight container between wax paper for up to one month. Makes 5 dozen cookies.

Icing: Melt 2 cups chocolate chips and ½ cup butter in a bowl over a pan of simmering water. Stir in ½ teaspoon peppermint extract. Dip the cookies into the chocolate. Set on wax paper-lined sheets and chill. Allow to set, about 30 minutes.