Mint-Chocolate Cookies
- 1 whole Egg
- 1/3 cups Water Or Milk (milk For Richer Cookies)
- 1 box (18.25 Oz. Box) Chocolate Cake Mix (milk Or Dark)
- 1/2 sticks Butter, Melted
- 1 package (about 4-5 Oz. Package) Andes Mints (either The Little Bars Or The Chips)
- Preheat oven to 375u0b0.
- Blend all ingredients (except Andes mints) well; batter will be stiff. Drop rounded spoonfuls onto parchment-lined cookie sheets. If you can form dough into a 1" diameter ball, great; if not, that's ok! The dough will be a little sticky, so it's hard to roll in your hands.
- Bake for 10-12 minutes; remove from the oven. Allow cookies to set for a couple of seconds.
- If you're using the whole mints, just place the (unwrapped) candy on the cookie and allow to melt. If you're using the chips, press the back of a teaspoon into the top of the cookie, like a thumbprint cookie. Fill the "thumbprint" with one teaspoon of the mint chips and allow to melt (add more or less as desired).
- Use a toothpick to swirl the melted chocolates and mint so you get a lovely blend of mint green and chocolate on the cookie.
- Place cookies in the refrigerator until the melted chocolate is set.
egg, water, chocolate, butter, andes
Taken from tastykitchen.com/recipes/desserts/mint-chocolate-cookies/ (may not work)