Andes Mint Chocolate Cookies

You know those days when you suddenly realize you need a dessert/treat to take to somebody and you have almost no time to make it happen?  These cookies are my go-to treat for those days (and for other days when I just want these little morsels of deliciousness to melt in my mouth).  They take only take five ingredients (four if you leave out the chocolate chips) so it is easy to keep everything on hand and they come together in a jiffy.  The Andes mints melt on top to make a perfect minty chocolate frosting and the cookies are perfectly soft and chewy.  You can thank me later.

Andes Mint Chocolate Cookies

Number of Servings: 3 1/2 to 4 dozen small cookies
Time to Prepare: 30 minutes

• 1 Devil's Food cake mix
• 1/2 cup oil
• 2 eggs
• 1/2 to 1 cup milk chocolate chips (optional)
• 1 package Andes mints (the box that comes with 28 mints)

Preheat oven to 350 degrees.

Unwrap mints and cut in half (hamburger-style, so you have two almost square pieces).

Mix cake mix, oil, and eggs together until blended.  Stir in chocolate chips.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake for 6-8 minutes.

While cookies are still very hot, place half a mint on top of each cookie.  Let sit for about 5 minutes to melt the mint.  Use the back of a spoon to smooth the mint over the top of each cookie. 

Source: my sister-in-law, Kelly