Do you like Thin Mints? Well, forget them. These cookies make all the Girl Scouts cry. Trust me.
Without further ado, here is the recipe:
1 box Duncan Hines Moist Deluxe Dark Chocolate Fudge cake mix
1/2 cup (1 stick) Butter
2 eggs
1.5 - 2 tsp Pure Peppermint Extract (I sloshed quite a bit, so I'm not sure how much I used - it's not exact)
8.5 oz. Andes Mint chips (I couldn't find the chips, so I broke a whole bag of Andes mints into smallish bits)
Melt the butter, then let it cool. Mix in eggs. Make sure you don't get any shell in there. Gross. With a fork, stir in the cake mix until well-blended. Add peppermint extract and mint chips. Roll into small balls and place on cookie sheet (greased or non-stick) with some space in between. Don't flatten them - they'll spread out. Bake at 350 for 8-9 minutes. Let cool on pan before moving to cooling rack.
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| Maybe I should call these Fat Mint Cookies |
