This recipe comes from the same cookie bake off I told you about in January. See the following link: https://lewissisters.wordpress.com/2017/01/01/chocolate-crackle-cookies/
I made these cookies today; they are fast to throw together and a hit! I love the frosting from the Andes Mints; the mints make the cookies so tasty! Don’t leave the cookies on your cookie sheet for a long time because they will be harder to take off, even if your cookie sheet is greased. After a couple minutes out of the oven, take the cookies off the cookie sheet and then add the mint on top and spread it around.
Give these cookies a try, you will love them!
Andes Mint Cookies
1 package Devil’s Food cake mix (gluten free)
½ cup oil
1 cup chocolate chips
1 package Andes mints
Mix together first three ingredients, then add chocolate chips.
Drop onto a greased cookie sheet.
Bake for 7 to 9 minutes at 350 degrees. The cookies may not look done, but do not overbake.
Place one Andes mint on top of each cookie. Let it melt and then swirl it around with a knife to frost.
Allow cookies to cool and chocolate to set before serving.