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Source: Houston Junior League Cookbook

Chocolate Mint Icebox Cookies
Chocolate and mint all in one cookie. Yum! These have to chill, so they are great for make-ahead. 
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Serves: 30
Prep Time: 10 minutes
Cook Time: 11 to 12 minutes
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1 package (20 ounces) devil's food cake mix
1 egg
3 tablespoons water
1 teaspoon peppermint extract
1 package (6 ounces) semi-sweet chocolate chips
1/2 cup chopped pecans




In the bowl of an electric mixer set on medium-high speed, combine the cake mix, egg, water, and extract. Beat until smooth. Using a rubber spatula or wooden spoon, stir in the chocolate chips and pecans.

Lay 2 sheets of plastic wrap on the work surface. Divide the batter between the two sheets and roll each into a log. Use the plastic as a guide, or form the batter with cool, moist hands or lightly floured hands.

Wrap the logs in the plastic wrap, making sure they are completely covered. Refrigerate for at least 2 hours and up to 2 days.

Preheat the oven to 350 degrees F.

Lightly grease 2 baking sheets.

Unwrap the cookie rolls one at a time. Using a floured serrated knife, cut the cookies into slices about 1/4 inch thick. As you slice them, lay the cookies on the baking sheets.

Bake for 11 to 12 minutes, or until the cookies are firm and a few shades darker. Remove to wire racks to cool completely.







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