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!