Andes' Mint Fudge Cookies


Dark chocolate fudge batter. Green melty, minty pieces. Crispy edges and a gooey center. 

Okay, now that I’ve got your attention. . .
I’ve wanted to share this recipe for a long time. Half because I think it’s a really good cookie, and half because there’s a story to go along with it. The best recipes always have a good backstory. The story to this cookie goes back a few years.




Husband and I had only been dating for a few months, but as it is when you know you’ve met the person you’re going to marry, you’re already making plans. The plan at the forefront of our conversations was rings. We’d looked around, and we were both trying to get a feel for what I liked, and what he could afford.
One weekend he had a buddy from college, Jordan, come up to visit him, and I hung out with the two of them for a while, intending to make myself scarce so they could enjoy themselves. But two topics of interest came up – one was rings, the other was cookies. I’ll get to the cookie part in a minute.
Jordan mentioned that he knew “a guy”, a family friend, who would be able to get us a good deal on an engagement ring. I was elated, and carefully cataloged his contact information away - and officially decided that he was my favorite of Husband-to-Be’s friends. ;) 

The cookie part. Jordan mentioned his favorite cookie was a double chocolate cookie with Andes’ mint pieces, but he never got them as often as he liked. As soon as I heard that, the wheels were turning in my head. He had just offered my boyfriend a way to get me an engagement ring, so I figured I owed him. I left the two of them alone, and came back a few hours later with this recipe. His response was so enthusiastic that I rarely see him anymore WITHOUT making these. I hope you enjoy them as much as we do – they’re a great cookie to share with friends!



Andes’ Mint Fudge Cookies
·         One box of Devil’s Food Cake Mix
·         1/3 cup of oil
·         2 eggs
·         1 cup chopped Andes’ Mints


1.       Preheat the oven to 350 degrees and grease several cookie sheets
2.      Combine the cake mix, oil, and eggs and stir until combined
3.      Fold in the Andes’ Mints
4.      Roll the batter into balls and drop onto the cookie sheets. The dough will be thicker and stiffer than a typical cookie dough.
5.      Bake for 10-12 minutes



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