Olive Garden is a staple restaurant for my family because they have so many different options (and who doesn’t love their salad and breadsticks?). My kids’ favorite part of going there is getting the Andes mints with our check.

If your kids love Andes mints like mine do, they will love these cookies. They bring the rich chocolate flavor with the hint of mint to these soft cookies. Plus the color is just fun – when was the last time you saw a green cookie? It’s a unique twist on a fun favorite. Skip the standard chocolate chip and try out this recipe. You’ll be glad you did!

 

Ingredients

1 box Betty Crocker Vanilla Cake Mix (15.25 oz.)

½ cup Vegetable or Canola Oil

2 Eggs

12 drops Green Food Coloring

1¼ cup Andes Mint Baking Chips

½ cup mini Chocolate Chips

 

Instructions

Mix together Cake Mix, Eggs, and Oil in large mixing bowl.

Add 12 drops Green Food Coloring to dough, and continue mixing until dough is tinted light green.

Stir in Andes Mint Baking Chips and mini Chocolate Chips and mix by hand until well combined.

Chill dough in refrigerator for 1 hour.

Preheat oven to 350 degrees.

After dough has chilled, form rounded balls and place on ungreased nonstick Cookie Sheet.

Bake 7 – 9 mins at 350 degrees, or until done.

Remove from oven, and after a few minutes transfer cookies to cooling racks.

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Quick tip: Up the anty and put a scoop of mint chocolate chip ice cream between 2 cookies for a sandwich overload!

Recipe and image courtesy of The Frugal Girls.