STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
36-48 cookies

Ingredients Nutrition

  • 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.)


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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a