Thursday, December 29, 2011

Andes Mint Cookies

How is it possible that something so simple can be so amazingly good? I made these cookies for a Christmas cookie exchange party and they were a hit. I needed something fast since we had a busy day with no time to slave over cookies, and I never expected them to taste like I spent 2 hours on them.

But they did. Wow, did they!

Even though they've got more of a holiday taste to them, I may just be caught making these all year round.

Andes Mint Cookies

1 Devil's Food Cake mix
1/2 cup oil
2 eggs
1 package of Andes Mints, unwrapped

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet (I smashed mine down slightly with the palm of my hand for a little bit flatter cookie). Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that or they will be overdone.

Take sheet out of oven and while the 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, swirling slightly as you go.

I personally thought these tasted best when they were cooled off a bit. But delicious either way.

Original recipe from here.

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