‘Tis the season for a delicious holiday-inspired cookie recipe!
Whether you’re the baker of the family, the charcuterie board artist or the expert taste tester, this delicious Andes Mint cookie recipe is easy to make and sure to have your taste buds feeling merry and bright.
Oh, and the best part? It only involves four ingredients and 15 minutes out of your day! Simple, easy and delicious. Here’s what you’re going to need:
- 25 oz. / 1 box of Betty Crocker Super Moist Dark Chocolate Cake Mix (yum!)
- 1/2 cup of Canola Oil
- 2 Eggs
- 1 1/2 cups of Andes Mint Baking Chips (approx. one 10 oz. bag)— or substitute this with chopped Andes Mints
Now, grab your apron, crank up the Christmas tunes and lets get baking!
Start by preheating your oven to a toasty 350 degrees. Next, combine your cake mix, eggs and canola oil into a large mixing bowl and beat well— stir in your Andes Mint pieces as you go!
Chill your mixture in the fridge for about an hour and make yourself a yummy holiday drink (this part is essential).
Once the hour is up, roll your dough into balls and place them 1-inch apart onto an ungreased cookie sheet. Last but not least, throw them in the oven for approx. 7 – 9 minutes, or until done, and voila.
Chefs tip: We recommend sprinkling on some finely crushed candy cane to give your cookies that extra minty holiday kick.
We hope that you enjoy this #PurlissePerfect cookie recipe and have a wonderful and safe holiday season!
The Purlisse Family