Recipe: chocomint cookies

Chocomint Cookies
1 (18.25 ounce) box devil’s food cake mix
2 eggs
2 tablespoons water
3 tablespoons vegetable oil
3/4 cup unsweetened cocoa powder

Preheat oven to 400 degrees 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.

2 cups semisweet chocolate chips
1/2 cup butter
1/2 teaspoon peppermint extract

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