So, how could you go wrong with any of the above?! I mean it… tell me, how could one go wrong with mint and chocolate?!
Today I’m doing some Christmas baking… I’m putting together boxes of goodies to go along with presents to the family in Oregon and Texas. In the boxes will be a trio of chocolate goodies… THESE cookies, dipped pretzels and Buckeyes. Oh yum…
First – chop up a mound of Andes mints. And when I say a mound, I’m being literal. Try not to eat any of them while you’re unwrapping them…
Second – mix the 4 ingredients (super easy)… and throw in the mound of mint-chocolate goodness.
Third – line up some heaping tablespoons of dough and slide it into the oven.
Fourth – cool on rack. Again, try to repress the urge to pick up a warm cookie… oh, who am I kidding?!
Recipe by Lori Tisdale
1 box Devil’s food cake mix
½ cup butter (one cube)
1 teaspoon vanilla extract
6-8 ounce bag of Andes mints, chopped
Preheat oven to 350 degrees F.
– Instead of mint candy, use chocolate chips (or any other kind of chip).
– Add 1 tablespoon of coffee granules to dough mix… the coffee flavor really pulls out the chocolate flavor.