Walking in the baking aisle of any grocery store always brings to mind new recipes. Between finding a bag of baking Andes Mints in the baking aisle of Wal-Mart (which brought back many memories of trips to Luby’s) and the Fudge Crinkles recipe in Betty Crocker’s Super Moist Cake Mix Recipes cookbook, this recipe for Chocolate mint cookies was born. As mentioned in earlier articles, Betty Crocker has an entire cookbook using different cake mixes as the base for a recipe, even for cookies. The cookies turned out quite moist and surprised my mouth every time I bit into them because the Andes mints just pop right out at you. If you need a change of pace from chocolate, use a vanilla, yellow, or strawberry cake mix and add in your favorite candy bits, powdered sugar, chocolate chips, white chocolate chips, or peanut butter chips.
1 box Betty Crocker Super Moist devil’s food cake mix
1/2 cup vegetable oil
1 teaspoon vanilla
6 oz. Andes Baking Mints
Chocolate mint cookies
1. Heat the oven to 350 degrees. In a large bowl mix cake mix, vegetable oil, eggs, and vanilla with a spoon until the dough forms.
2. Stir in the Andes mints.
3. With spoons, place balls of cookie batter on an ungreased cookie sheet.
4. Bake for 10-12 minutes or until set. Place cookie sheet on a cooling rack and let cool for 1 minute. Then take cookies off of the cookie sheet and place them on the cooling rack to continue to cool for about 30 minutes.
Time: About 30 minutes
Servings: 2-3 dozen cookies