Chocolate Mint Cake Cookies Recipe
- ½ cup (1 stick) softened butter
- 1 large egg, beaten
- ½ cup vanilla frosting
- 1/3 cup hot fudge topping
- 15 peppermint starlight candies or candy canes, crushed
Preheat oven to 350°. Combine Classy Chocolate Pound Cake Mix, butter and egg in a large bowl; mix until well combined. Using hands, knead until the consistency of a thick, moist dough.
Form into 1-inch balls and place on a large baking sheet. Bake 8 minutes. Remove from oven and let stand 1 minute. Transfer to a cooling rack. Cool completely.
Generously spread frosting on the back side of half of the cookies. Spread fudge on the bottom of the remaining cookies. Sandwich together one frosted and one fudge cookie.
Place crushed candies in a shallow bowl. Roll edge of cookies in candies. Makes 15 cookies.
Freeze & bake later:
Form into 30 1-inch balls and wrap in plastic. Place wrapped balls in a gallon freezer bag; remove air, seal and freeze. When ready to bake, remove from freeze, thaw and bake as directed above.