I got this recipe from my friend Anjela down the street. She is a dessert master!
1 package Betty Crocker's Devils Food Cake Mix (Any type of dark chocolate cake mix would work)
2 eggs
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.
Let cool completely before serving.
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.
Let cool completely before serving.
oh my goodness! this sounds amazing! I am going to have to buy some mints so I can try this out.
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