Ingredients
Scale
- 1 package Immaculate Baking Double Chocolate Cookie Mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 3 tablespoons milk
- 1/4 teaspoon peppermint extract
- 1/4 cup marshmallow bits
- 1/4 cup Andes Peppermint Baking Bits
Instructions
- Combine cookie mix, vegetable oil, and eggs in a large bowl.
- Chill the dough in the fridge for 1 hour.
- Roll dough into 1-inch balls and dip in granulated sugar.
- Grease a mini muffin tin and place dough balls into each well.
- Bake at 350°F for 13 minutes or until set.
- Cool in the pan for 15 minutes and then remove.
- Prepare frosting by mixing butter, powdered sugar, cocoa powder, milk, and peppermint extract.
- Pipe frosting onto each cooled cookie cup.
- Top with marshmallow bits and Andes Peppermint Baking Bits.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is softened for best frosting consistency.
Experiment with different sprinkles for personalized decoration.
Do not overbake; cookies should remain soft for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 30