Ingredients
The following ingredients have 4 Servings
- 15.25 ounces Betty Crocker Super Moist Dark Chocolate Cake Mix {1 box}
- ½ cup Melted Butter, or Canola Oil, or Vegetable Oil
- 2 Large Eggs
- 1 1/2 cups Andes Mint Baking Chips {approx. one 10 ounce bag} (or substitute chopped Andes Mints)
Instruction
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
- Stir in Andes Mint pieces
- Chill dough in refrigerator for 1 hour.
- Drop onto ungreased Cookie Sheet in rounded balls.
- Bake for approx. 7 – 9 minutes, or until done. ENJOY!