Andes Mint Chocolate Cookies

Servings: 30 cookies

Prep Time: 15 minutes
Cook Time: 7 minutes
Chill Time: 2 hours
Total Time: 2 hours 22 minutes

Ingredients
13.25 ounces Betty Crocker Chocolate Fudge Cake Mix
1/3 cup Melted Butter, (Vegetable or Canola Oil can be substituted)
2 large Eggs
1 1/2 cups (48 Andes Mints) chopped Andes Mint Pieces, chopped into tiny pieces

Directions
Combine cake mix, melted butter (or oil), and eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
Gently stir in Andes Mint pieces with wooden spoon or rubber spatula. (or for the prettiest cookies, stir in the Andes Mint pieces.
Cover dough and chill in refrigerator for 2 hours.
After dough has chilled, preheat oven to 350 degrees.
Line large baking sheets with parchment paper.
Roll cookie dough into 1 1/2 tablespoon sized rounded balls, and place 2 -3 inches apart on cookie sheet.
Bake on center oven rack for 7 – 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
Remove from oven and allow to cool on cookie sheets for 5 minutes.
Transfer cookies to wire racks to finish cooling.

Notes
Butter: When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I’ve found that salted butter will result in superior flavor.
Storing: Cookies can be stored at room temperature, covered in an airtight container, for up to 3 days.
Make Ahead & Freezing: You can either make your cookies now and freeze for later, or my favorite Prep Ahead trick is to mix up the dough, roll into balls, and freeze the dough balls for later. Then you can have fresh baked cookies on demand, any time the craving hits!

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