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
48 Andes mints (1 8.5 ounce bag), 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: Salted or unsalted butter can be used, as the cake mix already has some salt in it. Personally, I've noticed that salted butter results in a better flavor.
To Store: Store in an airtight container at room temperature for up to 3 days.
To Freeze: Freeze them after baking and cooling, or for later use, mix up the dough, roll into balls, and freeze the dough balls.

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