CHOCOLATE MINT COOKIES
3 (6 oz.) pkg. Andes creme
de menthe mint wafers, divided
1 (18.25 oz.) pkg. Duncan Hines devil's food cake mix without
pudding
1/2 c. vegetable oil
2 eggs, beaten
1/2 c. chopped dry roasted peanuts
1/2 c. flaked coconut
Chop 1 1/2 packages mint wafers; set aside. Cut remaining wafers
in half crosswise. Set aside. Combine cake mix, oil, and eggs in
a large mixing bowl; mix well. Stir in peanuts, coconut, and
chopped mint wafers. Drop batter, by teaspoonfuls, 2 inches
apart onto ungreased cookie sheets; bake at 350 degrees for 10
minutes. Place one mint wafer half on each hot cookie; spread
gently to frost. Remove from cookie sheets, and cool completely
on wire racks. Yield: about 9 dozen.
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