Andes Mint Cookies – super easy cookies that start with a cake mix. They are then topped with an Andes Mint “glaze”
Andes Mint Cookies photos were updates as of 12/12/14
Pinterest has done it to me again!! I could spend all day there….
Chocolate and mint is a classic flavor combination this time of year, and it seems like you either love it or hate it. I love it. When I saw these cookies from Six Sisters Stuff, I fell in love immediately. It was only a matter of how soon I could make them. They are super easy too, they start out with a cake mix! I unfortunately didn’t have a cake mix in the house, so I had to get resourceful. I found a recipe to make your own cake mix! It was super simple to put together in the food processor.
I LOVED these cookies. They were slightly under baked, so they were fudgy and just so good! My cookies are not as thick as the original recipe, but I blame that on my own cake mix, the altitude, and my uncertainty for how many cups are in a box mix. Thin or not, I am so glad I still have some of these in the freezer!
- 1 Devil's Food Cake Mix
- 1/2 cup oil
- 2 eggs
- 1 package Andes Mints (I used the baking chips)
- Preheat oven to 350 degrees.
- Combine cake mix, oil and eggs. Drop onto baking sheets, 2 inches apart. Bake for 6 - 9 minutes, be careful not to over bake them.
- Immediately after removing from the oven, place Andes Mints on top of the cookies. Use 1 mint per cookie, or a spoonful of the baking chips. After about 5 minutes, use the back of a spoon to spread the melted mint across the top.
Recipe from Six Sisters Stuff