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