Preheat oven to 350º F.
Break 24 of the Andes mints in half. Stack 1 half on top of the other. Chop the remaining mints into small pieces.
In a large bowl mix together cake mix, vegetable oil, and eggs until well blended. Mix in chocolate chips.
Scoop balls of dough and shape around the Andes Mint candy. Place on a lined baking sheet.
Bake for 9-11 minutes until the edges are set. Remove from oven and let cool for 5 minutes before removing to a wire rack.
Place the chopped mints onto the baked cookies. Let them cool completely and the chocolate to set up before storing.
Store in an air tight container
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