Chocolate Mint Cookies

When Jocelyn posted these cookies a few weeks ago, I knew I had to make them.

I rarely use cake mixes and I buy Oreos even less frequently (and had never even tried the mint ones), but I just could not resist.  My next trip to Walmart resulted in the ingredients for these cookies just hopping right into my cart and a couple of days later I had the chance to make them.

Wowzer.

First of all, mint Oreos are dangerously addictive on their own.  As long as I pretended I didn't know the ingredients or calorie count, I could seriously eat them every day and not get tired of them.

So when you chop them up and add them into a soft chocolate cookie.....and add some extra chocolate mint chips on top of that....yeah. Ridiculously good. I'm pretty sure we ate the entire batch in about a day and a half.

They're actually very similar to another one of my favorite recipes, Fudgy Mint Cookies, but with cream cheese and the Oreo chunks added.  Extra indulgence, indeed.

I gotta quit making sweets for a few weeks.....I'm afraid my calorie consumption is higher than my calorie expenditure....at least, that's what the scale is telling me.  Not the news I want when spring and summer are around the corner.

But I couldn't resist sharing this recipe with you......and probably some others that I've not gotten around to posting.

Chocolate Mint Cookies 
adapted slightly from Inside BruCrew Life
Makes about 36 cookies

1 chocolate cake mix (I used Devil's Food)

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

4 oz. cream cheese, softened

1 1/2 cups mint Oreo cookie chunks

3/4 c. chocolate and mint chips OR Andes mint baking chips

In the bowl of an electric mixer, combine butter, egg, vanilla, and cream cheese.  Add the cake mix and stir well.  Add the cookie chunks and mix again. Stir in the chocolate mint pieces by hand.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350°.  Roll dough into 1 to 1 1/2 inch balls. Place on un-greased baking sheet and bake for approximately 9 minutes.  Cool on the baking sheet for 2-3 minutes.  Remove to a wire rack to cool completely.  Store in a covered container.