WebMelt the Andes mints and chocolate chips in a large glass bowl in the microwave at 50% power, stirring every 30 seconds or so, till smooth. Stir in the rice crispies and crushed …
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Combine the cake mix, oil, eggs, and chopped Andes mints in a mixing bowl until the batter is well blended. Scoop about 1 1/2 tablespoons of the dough and roll into the palm of your hands to form balls. Place onto the baking sheet, making sure to leave room in between each cookie. Bake for 9-11 minutes.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Whisk flour, baking powder, and salt together in a bowl. Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
You can freeze your Andes chocolate mint cookies in an airtight freezer bag or container for 1 to 2 months. Thaw the cookies at room temperature and enjoy! Fudgy and decadent Andes Mint Cookies are a festive treat, filled with plenty of mint chocolate candy and chocolate chips.
These Andes mint cookies are better than any after-dinner mint. — Taste of Home Test Kitchen 14 Quick, Healthy Air-Fryer Snacks to Kick Off the Super Bowl How Long Does Champagne Last After Opening?