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Ingredients
- 18 ounces chocolate cake mix
- 2 large eggs
- 12 cup vegetable oil
- 4 23 ounces Andes mints candies, unwrap and cut in half (28 ct.)
Method
- Mix cake mix, eggs and oil in a large bowl until well combined.
- Drop by teaspoonful 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes at 350F.
- Place cookies on cooling racks.
- While still warm place a piece of the mints onto each cookie until chocolate softens.
- (This will only take a minute or two.
- ).
- With a toothpick swirl the mint around to "frost" each cookie.
- Let cool completely.
- Store in an airtight container.
- These can be made ahead of time and frozen in an airtight container for up to 3 months.
