Like Thin Mints? Make these easy-peasy little cookies and you won’t have to hoard those boxes in your freezer! Warning: baking purists beware, this uses a (gasp) boxed cake mix!
Preheat oven to 375°.
Blend all ingredients (except Andes mints) well; batter will be stiff. Drop rounded spoonfuls onto parchment-lined cookie sheets. If you can form dough into a 1” diameter ball, great; if not, that’s ok! The dough will be a little sticky, so it’s hard to roll in your hands.
Bake for 10-12 minutes; remove from the oven. Allow cookies to set for a couple of seconds.
If you’re using the whole mints, just place the (unwrapped) candy on the cookie and allow to melt. If you’re using the chips, press the back of a teaspoon into the top of the cookie, like a thumbprint cookie. Fill the “thumbprint” with one teaspoon of the mint chips and allow to melt (add more or less as desired).
Use a toothpick to swirl the melted chocolates and mint so you get a lovely blend of mint green and chocolate on the cookie.
Place cookies in the refrigerator until the melted chocolate is set.
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I made these cookies last year for Christmas and they were a HUGE hit! My family loved them! They were simple and fun to make. I definitely recommend making them if you love mint! I will be making them again this year for Christmas!
Thank you for the great recipe!
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