Andes Chocolate Cookies

Submitted by Becca Leeper, but I got it from here.....http://www.sixsistersstuff.com/2011/04/andes-mint-cookies.html




This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

BEST EVER Chocolate Cake

Submitted by Allie Jones

2 C sugar

1 C veg oil

2 eggs

1 C plain or vanilla soy milk (regular milk also OK)

1 C coffee, reg or decaf (NOTE, this is a brewed cup of coffee…NOT coffee grounds as I learned hard way first time)

1 t vanilla

3/4 C quality dark cocoa powder

1 C wheat flour

1 C white flour

1 t salt

1 t baking powder

2 t baking soda

½ cup applesauce

Preheat oven to 320 deg.  Use cooking spray and light layer of flour to prepare two, 9-inch cake pans, or one 9 x 13 inch pan, or one bundt pan.  In large bowl mix ingredients one at a time, mixing well after each addition.  Pour into pan(s) and bake for 40 minutes or until a toothpick comes out clean

Peanut Butter Brownie Bites with White Chocolate Chips

Submitted by Dede Russo

1 box brownie mix
2 eggs
1/3 cup veg. oil
1/2 cup peanut butter
1 bag of white chocolate chips or regular chocolate chips

Mix all the above ingredients together and place in a muffin cup or on a baking sheet to make cookies, and bake on 325 for 11-13 min.

Enjoy!