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Quick and easy fudgy chocolate cookies that are topped with an Andes Mint “frosting”.
Preheat oven to 350ºF.
Combine cake mix, oil and eggs. Drop onto baking sheets, 2 inches apart. Bake 6–9 minutes; be careful not to overbake them.
Immediately after removing cookies from the oven, place Andes Mints on top of the cookies. Use 1 mint per cookie, or a spoonful of the baking chips. After about 5 minutes, use the back of a spoon to spread the melted mint across the top.
Makes approximately 36 cookies.
(Recipe from Six Sisters’ Stuff.)
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