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| 15 Oz. | Chocolate Fudge Cake Mix |
| 2 | Eggs, Large |
| 1/2 Cup | Vegetable Oil |
| 3/4 Cup | Andes Mint Baking Chips |
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| 1. |
Line a large baking sheet with parchment paper or a silicone baking mat and set aside. |
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| 2. |
In a large bowl, stir the cake mix, eggs, and vegetable oil by hand until well combined. Add Andes mint chocolate chunks to the mixture and stir. Set the bowl in the refrigerator to chill for 30 minutes. |
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| 3. |
Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly. |
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| 4. |
Bake for 8-10 minutes, until the cookies are just set. Do not overbake. Allow your Andes mint cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cookies
Bake Time: 10 Minutes
Servings: 18
Prep. Time: 5 Minutes
Utensils:
Notes: |
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