Andes Mint Chocolate Cookies

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While shopping at Wal-mart, I came across their baking display. You know the one in the middle of the aisle that you can’t resist looking at…yeah that one. I came across some Andes mint baking chips and I LOVE Andes mints so of course I had to get some. Some co-workers were about to head back home to India and wouldn’t be around for the normal Christmas cookie plates. I decided to go ahead and make a few things: chocolate fudge, sugar cookies (store bought – what a disaster) and chocolate mint cookies. Considering I decided this the day before I needed them, of course, an easy recipe was needed. A slight modification on a classic made these easy and yummy!  (Next time I’ll go all out!)

 

Ingredients:

Chocolate Fudge cake mix (Betty Crocker is best, made with Duncan Hines – kinda salty)

1/3 cup of oil

2 eggs

½ bag of Andes baking chips (5 oz.)

 

Instructions:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Mix oil, eggs and cake mix together with a wooden spoon in a medium bowl until completely mixed.
  3. Stir in baking chips.
  4. Roll into 1” balls and place 2 – 3 inches apart on an ungreased cookie sheet.
  5. Bake for 8 – 10 minutes at 350 and let cool on the cookie sheet.
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