I mentioned last week that we had Eric's kids with us, and school cancellations in addition. I happened to have ingredients for a couple of really easy, kid-friendly treats. These cookies were a really big hit with everyone except Ephraim, who isn't a huge chocolate fan and also doesn't care for mint. Good thing I also had a supply of goldfish crackers.
Caroline was my lovely assistant for putting these together. As you'll see, she was a pro. These are very tasty, and my only regret is that I didn't get them made when my chocolate-mint-loving daughter-in-law, Alison, was here. That was the intent, but viruses intervened. I found the recipe here. They work up quickly and have 3/4 of Eric's kids seal of approval.
Andes Mint Cookies
- 1 (15.25 oz.) Devil's Food Cake Mix
- 1/2 cup vegetable oil
- 2 eggs
- About 30 Andes Mints
In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting. Let cookies cool and the frosting harden a little before eating. My husband will tell you this isn't necessary, but in the interest of trying not to burn tender mouths, wait just a bit.