We may not be the best cooks, but we are the best recipe finders
Friday, July 23, 2010
Andes Mint Puddle Cookies
I got this recipe from my friend Anjela down the street. She is a dessert master!
Preheat oven to 350 degrees
1 package Betty Crocker's Devils Food Cake Mix (Any type of dark chocolate cake mix would work)
3/4 Cup Shortening (I always use butter flavored) 1/2 tsp. Vanilla
2 boxes Andes Mints
Combine all ingredients, EXCEPT the mints, with an electric mixer.
Scoop 1 inch balls on to UNGREASED cookie sheet.
Bake for 8-10 minutes. Do not over bake! Unwrap mints while your waiting for the cookies to bake.
Remove from oven. Immediately after you remove the cookies from the oven, place 1 Ande's mint on top of each cookie. Let it sit for a minute or two until it is melted. Once it is melted, swirl the chocolate slightly with your finger tip or the tip of a spoon, so that you now have a circle instead of a rectangle.
We're just a bunch a friends who like to make & eat delicious food. When we have recipes we love & have used that are tried and true, we add them to our blog for easy access. And if possible, we add pictures to give everyone a good idea of how the recipe ends up. Enjoy!