This cookie. Looking at it for the first time in the middle of a crowded table full of other cookies, I didn’t give it a second look. A chocolate on chocolate cookie wasn’t my thing, so I skipped to others. Then a friend told me I had to try it. It was Andes mints swirled on top. So I gave it a chance. I’ve made it over 100 times since that day, and it’s now a family favorite staple cookie around our home. We keep the 5 ingredients on hand, just in case.
I had so much fun taking pictures of these (for the second time) that I thought I’d share a bunch so you can all drool all over your computer screens! After un-wrapping the mints, place them on the warm cookie. Let them sit one minute, then they are spreadable.
Look at this oozing melted chocolate!
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).
Though many people prefer these delectable cookies ooey, gooey, and warm, I like to chill them til they are cold in the fridge, I prefer the chocolate when it hardens.
For other chocolate treats, check out: