The Ultimate Andes Mints Cookie

"These really do taste like Andes Mint Thins, not just your typical mint flavored chocolate chip cookie."

INGREDIENTS:

1 box fudge chocolate cake mix
(any brand will do, but a fudge or dark chocolate cake mix works best)
1/4 cup water
1/4 cup vegetable oil
1 large egg
1 cup white chocolate chips
1 cup Andes Peppermint Crunch baking chips

DIRECTIONS:

1. Preheat oven to 350º and line cookie sheets with parchment or silpat liners.
2. Combine water, oil and egg in large mixing bowl, and beat well.
3. Add your DRY cake mix. Stir Well - Do Not Beat.
4. Stir in Peppermint Crunch Baking Chips.
5. Bake for 8-10 minutes. DO NOT OVERBAKE if you desire these to be chewy  Cookies will still be soft in the middle.
6. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes: Andes has two kinds of chocolate mint morsels - the chocolate Creme De Menthe mint or the white Peppermint Crunch mint - either works great with this recipe. You can substitute with the "minty" flavor you desire. ( If you cannot find the baking chips , their thins may also be chopped into small peices and used instead.)

Photo By Cathy Nunn @CJNUNN

Copyright 2001-2025 LoriAnn.