A few years ago I tried (and shared) a recipe for Andes mint cookies.  Although delicious, they are a pain in the rear to make.  There’s a stovetop cooking process, a cooling process, and then you bake the cookies.  Needless to say, as great as they are I found myself not wanting to do all the work to make them so we rarely did.  Well today I found a easy version of this recipe and I’m sold!
This recipe was found on pinterest originally posted on this blog- Capturing Joy 

ok, confession here- I doubled the recipe thinking we’d take some to neighbors. And for a double batch and even making them somewhat small cookies it didn’t make as much as I thought it would.  Also heads up- the cookies will spread out as they bake so don’t place them too close together.
Doubling the batch I got 32 cookies using my medium cookie scoop from pampered chef to scoop them out.
This is the doubled batch version-

2 chocolate cake mixes (she said to use devil’s food but I used triple fudge and it worked)
4 eggs
1 cup oil (you could probably use applesauce instead but I didn’t this time)
2 cups chocolate chips
Andes mints or mint chips

Mix the cake mix, eggs, and oil together then add the chocolate chips.  Spoon dough onto a cookie sheet and bake at 350 for about 10 minutes. (if you want soft cookies you want to take them out of the oven a little under done)
As soon as they come out of the oven place a Andes mint or mint chips on top of each cookie.  After a few minutes spread the mint around using a butter knife.

Enjoy these melt in your mouth cookies that you wont want to share!  I think I’m going to have to make a bunch of these up for Christmas goodie plates- and of course work on making them look nice because this batch for sure falls under the “ugly deliciousness” category.