Chocomint Cookies

I realized the other day that I had pinned so many recipes on Pinterest that I really needed to get started on making some.  So let's start with the desserts!  I made a list of all the desserts I had pinned and came up with 104!  And that was before the desserts I've pinned since then.  If I make two every week...

Okay, I know that's not gonna happen, but I needed something to take to a potluck on Thursday evening, had limited time this week, and these, which have been pinned a lot lately and have only four ingredients, looked super easy. 

I sent Jim to the store for the cake mix and the Andes mints.  Of course he brought back a different version of the mints, so I didn't think mine would look as nice as the ones pictured over on Six Sisters.  I was worried they'd be too green, but in fact they were not green at all.  They ended up looking identical except that theirs were smaller so the frosting covered more of the cookie.

I also experimented with using small squares of Hershey's milk chocolate bar on the cookies in place of the mints, but they didn't melt the same and tore the cookie when trying to spread them.  There are probably other candies which would work nicely, and experimenting sure would be tasty!

I had some Andes baking chips left over from Christmas baking so I tried those on top too.  They wanted to roll off the cookie before they melted properly and didn't look as nice.  So in the end I used the Andes on all but the few cookies I experimented with.  I also tried a couple plain with no frosting.  Boring!  In fact, even with the Andes, the flavor was all in the frosting and the cookie was a bit dull.  So for the second batch, I poured the left-over baking chips right into the batter and YUM!  Now we had some minty chocolate yumminess going on.

I placed them too far apart; they could have been  much closer.  This is a batch that didn't have the mint baking chips.

And this is a batch that did have them!

 

The recipe doesn't make very many, at least not if you're going to a big potluck, so I ended up making two batches.  I meant to count how many I ended up with, but of course in my chocolate-induced coma, I forgot.  I also made mine a lot larger than the ones pictured on Pinterest.  I used a cookie scoop to portion mine out.  I probably had at least 24 per batch and they were about two inches in size.

One down, 103 to go.  Head over to my Pinterest recipe board and let me know which dessert you want me to make next!

Chocomint Cookies

1 box Devil's Food Cake Mix
2 eggs
1/2 cup oil
1/2 cup (or more!) Andes Creme de Menthe Baking Chips
Andes Mint candies, unwrapped

Mix the first four ingredients all together in a bowl and drop or scoop onto a cookie sheet lined with parchment.

Bake at 350 degrees for 6 to 9 minutes, depending on how big your cookies are.  Mine were two inches and baked best at exactly 9 minutes. 

As soon as you pull the cookies out of the oven, place an unwrapped Andes mint on top of each cookie.  Let it sit for about five minutes til melted and then use a knife or spatula to spread the 'frosting' around on top of the cookie.

The cookies need to sit for a bit and firm up or they'll fall apart when you try to pick one up and eat it.  So try and be patient and wait. 

I made these on Wednesday evening.  On Saturday evening they still tasted great.  The cookie is very soft and does not go stale, even when left sitting out.

These were super easy and would be a great cookie to make with small children.  Can't wait to make them with this precious boy....just as soon as he's old enough to unwrap the candies by himself!