eat. christmas mint cookies.

During our “ThanksChristmas” holiday this year, my sister-in-law made some pretty amazing chocolate cookies. They were so good that I didn’t pause long enough to take a picture of the festive treats! Have a glass of milk or bowl of ice cream ready.  Santa might like these too!

Christmas Mint Cookies

Ingredients:
1 package Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/2 tsp vanilla extract
1/2 tsp mint extract*
1 1/2 – 2 cups Andes creme de menthe chips*
*Alternates: regular chocolate cake mix, peppermint extract & Andes peppermint chips.

Directions:
Preheat oven to 350 degrees.
Place cake mix, eggs, melted butter, brown sugar, vanilla extract, and mint extract in large bowl.
Stir until thoroughly blended.
Stir in mint chips.
Drop by spoonfuls onto greased baking sheets
Bake at 350 degrees for 12 minutes for chewy cookies or 14 minutes for crisp cookies.
Cool 2 minutes on baking sheets.
Remove to cooling racks and cool completely.
Store in airtight container.

Special thanks to Duncan Hines for the recipe and Jerri for her variation on the original!

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