I adore mint chocolate — it’s one of my favorite flavors, and it even tops my list for hot cocoa. These Mint Truffle Thumbprint Cookies are the perfect way to celebrate that classic combo. They’re simple, festive, and start with a boxed cake mix, so you can have them ready quickly.
With Christmas treats already appearing on store shelves, these cookies are an easy, crowd-pleasing option for holiday baking. They’re quick to prepare, require minimal effort, and make great gifts or party plates.
Mint Truffle Thumbprint Cookies
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Ingredients
- 15.25 oz (432 g) box Devil’s Food cake mix
- 8 oz (226 g) tub Cool Whip
- 1 large egg
- ½ tsp pure crème de menthe or mint extract
- 2.25 (64 g) bottle green sugar crystals
- Hershey’s Mint Truffle Kisses (unwrapped)
- ⅓ cup (57 g) semi-sweet chocolate chips, for drizzle
Instructions
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In a stand mixer, combine the Devil’s Food cake mix, Cool Whip, egg, and mint extract. Scrape the bowl and mix again until no Cool Whip streaks remain. Do not use a hand mixer — the dough is thick and a stand mixer handles it best.
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Scoop dough into balls, then roll each ball in the green sugar crystals to coat the outside. Place the coated balls on a parchment-lined baking sheet and flatten each to about ¾” thick. Press an unwrapped Mint Truffle Kiss into the center of each cookie.
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Bake at 350°F (175°C) for 10–12 minutes, or until the cookies have spread, developed cracks, and appear set.
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Once baked, smooth the tip of each melted kiss with the back of a spoon. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until fully melted. Transfer the chocolate to a small plastic bag, snip off a corner, and drizzle in a zig-zag pattern over the cookies. Let cookies cool completely before removing from the pan. To speed cooling, refrigerate briefly. Pack and share once cooled. Enjoy!
Notes
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