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!)
Chocolate Fudge cake mix (Betty Crocker is best, made with Duncan Hines – kinda salty)
1/3 cup of oil
½ bag of Andes baking chips (5 oz.)
- Pre-heat oven to 350 degrees Fahrenheit.
- Mix oil, eggs and cake mix together with a wooden spoon in a medium bowl until completely mixed.
- Stir in baking chips.
- Roll into 1” balls and place 2 – 3 inches apart on an ungreased cookie sheet.
- Bake for 8 – 10 minutes at 350 and let cool on the cookie sheet.