Andes Mint Cookies made with devils food cake mix topped with melted andes mint and peppermint buttercream. The easiest cookie you will ever make and perfect for St Patrick’s Day!
Preheat oven to 350 degrees. Line cookie sheets with a silicon baking mat or parchment paper.In a large bowl combine cake mix, eggs and butter. The batter will be very thick.
Spoon out 1 tablespoon cookies and place on the prepared cookie sheets.
Bake for 7-9 minutes. Remove from oven and allow to cool for 1 minute.
Place 1 Andies Mint ontop of each cookie and allow chocolate to rest 1 - 2 minutes or until melted (You can always take a butterknife and help to spread it).
Transfer the cookies to a cooling rack to cool completely and allow chocolate to set.
Optional! When cookies are cool and the andes frosting is set pip your buttercream frosting ontop!
Peppermint Buttercream
Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
Add in powdered sugar, milk and peppermint extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost the cookies.