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Mint Chip Hi Hat Cookies on metal pan
Recipe

Mint Chip Hi Hat Cookies

  • Author: Julianne | Beyond Frosting
  • Prep Time: 45
  • Cook Time: 10
  • Total Time: 55 minutes
  • Yield: 20-24 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Mint Chip Hi Hat Cookies are so easy to make using chocolate boxed cake mix. They are minty, chocolaty and the perfect dessert recipe for special occasions!


Ingredients

FOR THE COOKIES

  • 1 cup all purpose flour
  • 1 cup chocolate cake mix (powder)
  • 2 tbsp dark chocolate cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg

FOR THE FROSTING

  • 1 cup (2 sticks) unsalted butter
  • 4 cups powdered sugar
  • Pinch of salt
  • ½ tsp mint extract
  • 1 cup chopped chocolate
  • 2 tbsp heavy cream or milk
  • Green food coloring (optional)

FOR THE MAGIC SHELL

  • 1 bag dark chocolate chips (11 oz)
  • 3 tbsp vegetable oil
  • Sprinkles for garnish

Instructions

FOR THE COOKIES

1. Pre-heat oven to 350° F.
2. In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
3. Soften butter in the microwave for 15 seconds. Combined softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, 2-3 minutes.
4. Add egg and vanilla extract and beat until well combined.
5. Reduce mixer to low speed and slowly add dry ingredients. Once combined, increase speed to medium high and beat for 1-2 minutes until soft dough forms.
6. Spoon 2 tbsp of cookie dough onto a lined baking sheet. Gently press the top with the back of a spoon to create a flat top.
7. Bake at 350° F for 10-12 minutes. Allow cookies to cool on the pan for several minutes before transferring to a wire rack.

FOR THE FROSTING

1. Beat butter in mixer on medium speed until smooth and creamy: 2-3 minutes.
2. Slowly add powdered sugar 1 cup at a time while continuing to beat on medium speed.
3. Add a pinch of salt, mint and heavy whipping cream last and increase mixer speed to high to whip frosting until smooth and creamy. Dye frosting with green food coloring is desired. Mix well.
4. Frost cooled cookies with an open circle tip. Refrigerate for 30-45 minutes until the frosting is firm.

FOR THE MAGIC SHELL

1. Combine chocolate chips and vegetable oil in a tall, microwave safe dish or cup. Melt for 45 seconds, stir until smooth. If not completely melted, microwave for another 15 seconds. Magic shell should be completely smooth.
2. Dip cookies in magic shell and tap off excess chocolate. Flip cookies over and allow chocolate to harden. Garnish with sprinkles if desired.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 348
  • Sugar: 31.2 g
  • Sodium: 164.7 mg
  • Fat: 21.7 g
  • Carbohydrates: 38.4 g
  • Protein: 2.1 g
  • Cholesterol: 45.6 mg

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