Ingredients
The following ingredients have 4 Servings
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1 whole egg
- 1/2 cup vegetable oil
- 1/2 cup Andes crème de menthe baking chips or12 Andes crème de menthe mints
Instruction
- Preheat oven to 350º F. In a large bowl, mix the cake mix, oil and egg until fully combined.
- Form the dough into walnut-sized balls and place on a parchment-lined cookie sheet. Bake for 8-9 minutes, being careful not to overbake.
- When the cookies are done, gently press half of an Andes™ mint into each cookie. If you’re using baking chips, make a small dent with the back of a spoon and place about a teaspoon of chips in the dent. Allow the mints to melt—placing them back in the oven for 10 seconds will speed this process up.
- Once the mints have melted slightly, use the back of a spoon to gently swirl the melted mints. Transfer the cookies to a cooling rack and allow them to cool before serving.
