In today’s post: Try these incredibly soft and moist chocolate gooey cookies that are topped with Mint Truffle Candy Kisses and a green mint drizzle.
We live in a town that’s just about the perfect size: big enough to have all the stores you need on a daily basis (including Costco) but small enough to still feel homey. There is, however, one thing this place is seriously lacking: a bakery. Don’t get me wrong, I love baking, but occasionally I want someone else to do it for me, especially when I just want one cookie. (Ok, that never happens, I always want more than one cookie, but occasionally I feel like I should only eat one cookie.) Sure, there are restaurants around here that sell cookies, but none that are worth getting in your car and driving somewhere to get. Basically, the only place to get really good cookies in this town happens to be out of your own oven.
Enter one of our family favorites: gooey cookies. These little gems start with a cake mix and four other basic ingredients, making them super quick to whip up. And they’re the softest cookies you’ve ever tasted! My husband thinks they should be called pillow cookies.
Most of my family actually calls them “little bit o’heaven” cookies, but a bit of googling revealed to me that the rest of the world refers to them as gooey cookies or gooey butter cookies.
You can make these cookies in any flavor by using different cake mixes, but plain old chocolate is always our favorite. This time around I added a heaping helping of mint to make the perfect Christmas cookie. Or the perfect St. Patrick’s Day cookie. Or the perfect everyday cookie, because mint + chocolate is pretty much the best.
How to make Chocolate mint gooey cookies
- 8 oz Cream Cheese softened
- 1/2 cup Butter softened
- 1 Egg
- 1 box Devil's Food Cake MIx
- 1 cup Powdered Sugar
- 1 bag Mint Truffle Candy Kisses
- 1 cup Green Mint Chips or Green Candy Melts
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- Preheat oven to 350 degrees.
- In a bowl or stand mixer, cream together butter and cream cheese until smooth.
- Add egg and beat until smooth. Add cake mix and mix until combined.
- Scoop approx 1.5 tablespoons of dough (medium cookie scoop) and round into ball.
- Roll in powdered sugar to coat. Place on lightly greased cookie sheet.
- Bake for 10 minutes until puffed and cracked but still quite soft.
- Leaving cookies on cookie sheet, place a Mint Truffle Candy Kiss on each cookie, pressing down slightly, and allow to melt (return to oven for 60 seconds if needed).
- Remove cookies to cooling rack.
- Melt green mint chips or candy melts and drizzle over cookies.
The cookie batter ends up quite thick, so I’d recommend using a stand mixer if you have one. If not, you may need to finish mixing by hand with a wooden spoon so as not to wear out your hand mixer.
Once the dough is mixed, I use a cookie dough scoop (1.5 tablespoon size) to scoop balls of dough, which I quickly roll between my hands to get nice and round. Roll the balls in powdered sugar and place on a cookie sheet:
Baking time is important here! These cookies are done when they are puffed and cracked, like you see below, but still very soft! Don’t wait until they look “set” or they won’t be gooey inside. Because they are quite soft, you’ll need to let them cool on the cookie sheet for a while before you try to move them.
That’s ok, because if you want to add a Mint Truffle Candy Kiss you should do so as soon as the cookies come out of the oven. Have them all unwrapped and ready to go. Place a Candy Kiss in the center of each cookie and press down slightly.
Then let them sit for about 5 minutes and the candy kiss will melt into a gorgeous little puddle of mint truffle goodness. If they don’t melt all the way after a few minutes, you can pop the tray back into the oven for about 30 seconds to help them finish melting. I find that the pointy tops of the kisses tend to stick up even after melting, so I use a toothpick to kind of swirl them down.
Once the kisses are all melted you can move the cookies to a cooling rack or paper towel on your counter and drizzle them with melted green mint chocolate chips (look for the Guittard brand) or melted green candy melts.
The cookies are especially amazing if you eat them while the chocolate is still warm – it’s like gooey heaven – but they’re also delicious once the chocolate has set up. And thanks to the cake mix they stay fresh and soft for days!
PS: In case you don’t like mint, you can make a straight chocolate version of these which is amazing. Just omit both mint candies and add 1 teaspoon vanilla and 1 cup mini chocolate chips to the batter. Roll in powdered sugar and bake.
Looking for more cookie recipes? Try these: