Andes Mint Cookies | Tasty Tuesday | Kayla Kitts Photography
I'm super excited today! I've decided to feature some new and fun things on my blog in-between photography posts, and I'm looking forward to letting you all in on some of my favorite things. First up...
(Ohhhh la la, right?!)
--Andes Mint Cookies--
This recipe. Let me tell you .. it has *quickly* become my favorite go-to recipe. And when I say go-to, I really mean it. Like keep the Devil's Food Cake Mix and Andes on hands at all times, kind of go-to. Like borderline obsessed, go-to. Like don't know how I ever survived without them, go-to. And for good reason! ;) They're so super easy, so super quick, and a total hit with every.one. I wrap them in cellophane on a cute plate, or toss them in a goodie box and add some ribbon, and they make a great gift / treat / thank you for any occasion!
What you'll need:
1 box of Devil's Food Cake Mix (I use Betty Crocker)
1/2 cup oil
Andes Mints (1 per cookie)
What to do:
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. (I use a dark, non-greased tray, and a 1 tbsp. measuring cup to spoon and measure the dough.) Bake at 350 degrees for 7 minutes. *They'll look puffy, they'll go down. Do not over cook.* While cookies are hot, place one Andes Mint onto each cookie. Let the mint melt for about 5 minutes and use a spoon / spatula to spread the it around like frosting.
That's it. Eat while warm, eat while cooled. Either way, they'll be amazing. Let them cool before packaging.
Congratulations, you now have the recipe to the easiest.cookies.ever! =D
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