These cookies are delish (though they don’t look too attractive) and I wanted to share this simple recipe with my online friends. Just add a few eggs and oil to a cake mix and you have a dense cookie dough. Throw in some chocolate chips and form a ball. After cooking, place Andes mints on top (or the chopped up version).
Here is the official recipe:
Chocolate Andes Mint Cookies
1 pkg. devils food cake mix
1/2 cup oil
1 cup milk chocolate chips
36 Andes Mints (or buy the bag of Andes candy pieces by the chocolate chips)
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by te4aspoolnfuls on cookie sheet. Bake at 350 degrees for 7 minutes, until tops of cookies just “crack.” Do not overcook! Remove cookies from oven and either place a mint or a spoonful of mint pieces atop each cookie. When candy is softened, swirl gently with knife. Cool completely to set candy (put them in the fridge for quick setting).
Oh, and I like to store them cold in the fridge, I like the chocolate when it hardens.
I also tried some Reeses peanut butter cup cookies recently from this recipe. The kids in my sunday school class (14 year olds) said they were heavenly. I need to make them my mint cookies. Does anyone have a good recipe for the pumpkin/cream cheese jelly roll thing? LOVE that and have been craving it for a week or so now.
Next week I am marking a big anniversary and having several giveaways. It also begins my crazy month of holiday sessions plus 3 birthdays and halloween festivities. There has been a lull on this blog, but buckle up because it’s going to a be a ride…stay tuned!