I don't usually use mixes in my cooking, but this intrigued me and I had to check it out. These cookies are delicious and do not taste like a mix at all. Made as directed, I had 37 cookies.
(Did you know that Andes Mints are gluten free and peanut free?)
These Andes Mint Cookies are the best cookies to make ahead of time, because they are delicious cold. If you plan to make them more than a week ahead of serving them we recommend storing them. The best way to store (they are stackable once completely cool) and preserve them, is to put them in an airtight container, and put them in the freezer. Thanks, Six Sisters Stuff!
If you don't already "know" Six Sisters Stuff, here is a taste--they are 6 real-life sisters who collaborate, create, and share! They have excellent REAL recipes and ideas for meal plans ($).
Ingredients
- 15.25 ounces cake mix (Devils Food Cake Mix)
- ½ cup vegetable oil
- 2 eggs
- 30 Andes Mints
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine cake mix, oil and eggs.
- Roll dough into a 1-inch ball and place on baking sheet.
- Bake for 6-9 minutes. (unwrap mints while cookies baking)
- Take baking sheet out of oven and while cookies are still very hot, place an Andes Mint on top of each cookie.
- In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
Nutrition (lol)
Equipment
- Large Mixing Bowl, Baking Sheet
https://www.sixsistersstuff.com/recipe/andes-mint-cookies-recipe/
for more chocolate/mint combo recipes from Six Sisters Stuff, take a look at: https://www.sixsistersstuff.com/?s=andes+mint