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andes mint chocolate cookies

Andes Mint Chocolate Cookies

Author Stefanie Fauquet

Ingredients

  • 1 box dark chocolate cake mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 teaspoon baking powder
  • 2/3 cup mini chocolate chips
  • 1/2 teaspoon peppermint extract
  • Pre-made green cookie icing Betty Crocker, Wilton
  • 2 cups Andes Mints - broken into small pieces

Instructions

  1. Preheat oven to 350° degrees.
  2. Line a cookie sheet with parchment paper. This will keep the cookies from spreading into each other.
  3. In a mixing bowl, add the cake mix, baking powder, eggs, vegetable oil and extract. Mix until well combined.
  4. Stir in the mini chocolate chips.
  5. Using a tablespoon or cookie dough scoop, transfer the dough onto the baking sheet.
  6. Bake at 350 degrees for 10 minutes.
  7. Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a wire rack to completely cool.
  8. Once cooled, squeeze icing over the top of each cookie.
  9. Sprinkle broken pieces of Andes mint candies on top of the icing.