1 (15.25 ounce) pkg. devil's food cake mix
1/2 cup vegetable oil
1 pkg. Andes Mints
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, oil and eggs.
Drop spoonfuls of dough onto a baking sheet.
Bake for 6-9 minutes.
Take baking sheet out of oven and while cookies are still very hot, place an Andes Mint on top of each cookie.
In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
Note: I have found it easier to buy a bag of the andes mint pieces (can be found with the chocolate chips). I mix some into the batter, and then melt the rest to drizzle over top of the cookies instead of using full Andes Mints and having to wait for them to melt and then spread them. You could also melt the extra pieces and dip the cookies and place them on wax paper.
*Recipe courtesy of Six Sisters