Andes Mint Cookies

Our dear friends have a Christmas tradition of making chocolate mint cookies to give to their friends and neighbors. We've been the recipient of these delicious treats for a few years, and today (before they got devoured) I took a picture so this recipe can have a spot on this blog. As a bonus we discovered during our weekly FaceTime call that our granddaughter had just taken these exact cookies out of the oven. I can't eat her creation, but thanks to our friends, we can share the experience across the miles. 

Andes Mint Cookies

• Chocolate/Devils Food cake mix (15.25 ounces)
• 1/2 cup vegetable oil
• 2 eggs
• 30 Andes mints, unwrapped

Combine dry cake mix, oil and eggs. Roll dough into 1" balls and place on cookie sheet. Bake for 6-9 minutes at 350 degrees. Remove from oven and immediately place a candy on each cookie. After 5 minutes, when melted, spread the chocolate to "frost" the cookie. Cool.

Here's a version that skips the cake mix and makes the dough from scratch. I wonder which one my friend uses!

Andes Mint Cookies

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 2/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 Andes mints, unwrapped

Cream together the butter and sugars; beat in eggs and vanilla. Combine dry ingredients and stir into the dough. Scoop by rounded tablespoonful onto cookie sheet. Bake for 10-12 minutes at 350 degrees. Top with a mint, spread to "frost" when melted. Cool.