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Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 (8 oz) package cream cheese
- ½ cup unsalted butter
- 1 cup starlight mints (or candy canes)
- Large zip-top bag
- 1 large egg
- ½ teaspoon vanilla extract
- 1 box white cake mix (15–18 oz), divided
- 1 cup white chocolate morsels
Steps
- Preheat oven to 350°F. Line 2 baking sheets with foil. Cut cream cheese and butter into small pieces and place in large bowl to soften. Crush mints in zip-top bag using meat mallet (or in food processor) until texture of sand.
- Add egg, vanilla, and one-half cake mix to cream cheese and butter. Beat with electric mixer 1–2 minutes until thoroughly blended. Stir in remaining half cake mix, morsels, and ½ cup mints until blended. Place remaining ½ cup mints in shallow bowl. Chill dough 10–15 minutes.
- Shape dough into 1-inch balls and dip tops lightly into reserved mints (about ⅛ teaspoon each). Place cookies on baking sheets 2 inches apart, mint side up. (Do not let mints touch foil, as candy will melt and stick.)
- Bake 10–12 minutes until cookies are lightly browned and centers are barely set. Let stand 3–4 minutes, then transfer to wire racks to cool. Serve.
Amount per 1⁄48 recipe serving: Calories 200, Total Fat 10g, Sat Fat 6g, Trans Fat 0g, Chol 30mg, Sodium 190mg, Total Carb 25g, Fiber 1g, Sugars 16g, Protein 2g, Calc 6%, Vitamin A 6%, Vitamin C 0%, Iron 0%