Ultimint Christmas Candy Cookies

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So remember the realization onSaturday that I had posted four peppermint based recipes in a row?  Well, apparently it doesn’t stop there. 
Shortly after I posted that,Ultimint cookies came flying acrossmy screen.  And know what?  I didn’t have to go out and buy a singleingredient for these cookies.  That’sright, I already had three minty candies on hand! 
Know what else?  I’m pretty sure it didn’t stop there, I thinkI have at least three types of mint chips hiding out around here, too…oh, andcandy canes!
Yep, I definitely have aproblem.
But whatever, I’m embracingit. And these cookies are completely fabulous. They are soft and chewy and chocolaty and minty AND super super easy tomake!  So go ahead, embrace the mint andhave some cookies.
Recipe Notes:*I adapted this from the original recipe by adding water tothe batter.  I think that the type ofcake mix you use will affect the amount (if any) water you need.  I used Pillsbury Devil’s Food Cake Mix.  Since all Pillsbury cakes have pudding in themix, I believe it made my batter much thicker than if I had used a differentmix.


Ultimint ChristmasCandy CookiesAdapted slightly from Couponing and Cooking
1 box Devil’s Food Cake Mix1 tsp baking powder2 eggs½ cup canola oil¼ cup water20 Hershey’s Candy CaneKisses, unwrapped1 cup White ChocolatePeppermint M&M’s1 cup Mint M&M’s

Preheat the oven to 350degrees F and line baking sheets with parchment paper or a silpat.
Mix together the cake mix,baking powder, egg, oil, and water.  Beatuntil smooth.  Add the kisses and stir onlow for 1-2 minutes or until the candies are broken up slightly.  Add the M&M’s and stir until combined. 
Scoop the dough on to theprepared baking sheets with a 2 tablespoon scoop.  Bake in the preheated oven for 7-10minutes.  Move the tray to a wire rackand cool for 10 minutes before moving the cookies to wire racks to coolcompletely.  Store the cookies in anairtight container.
Makes about 36 cookies

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