Minty Chocolate Cookies

"This recipe has been a big hit on our family New Years Eve party for several years now. My sister-in-law was the first to make them, but where the recipe originated from I'm not sure."
 
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photo by BelleTerre photo by BelleTerre
photo by BelleTerre
photo by BelleTerre photo by BelleTerre
Ready In:
25mins
Ingredients:
4
Yields:
36-48 cookies
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ingredients

  • 18 ounces chocolate cake mix
  • 2 large eggs
  • 12 cup vegetable oil
  • 4 23 ounces Andes mints candies, unwrap and cut in half (28 ct.)
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directions

  • Mix cake mix, eggs and oil in a large bowl until well combined.
  • Drop by teaspoonful 2 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes at 350°F.
  • Place cookies on cooling racks.
  • While still warm place a piece of the mints onto each cookie until chocolate softens. (This will only take a minute or two.).
  • With a toothpick swirl the mint around to "frost" each cookie.
  • Let cool completely.
  • Store in an airtight container.
  • These can be made ahead of time and frozen in an airtight container for up to 3 months.

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