CHOCOLATE MINT COOKIES

1 Devil's Food Cake Mix
2 eggs
1/2 C. oil
Approx. 24 Andes Mints

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat IMMEDIATELY for a deliciously RICH warm cookie.

Chocolate Mint Brownies

1/2 cup butter, softened
4 eggs
1 can (16 oz.) chocolate syrup
1 tsp. vanilla extract
1 cup flour
1/2 tsp. salt
1 cup sugar


FILLING

1/2 cup butter, softened
2 cups powdered sugar
1 T. water
1/2 tsp. mint extract
3 drops green food coloring


TOPPING

1 package (10 oz.) mint chocolate chips (For green look, 2 packages of Andes Mints can be used)
1/2 cup plus 1 T. butter, cubed


In a large mixing bowl, combine the first seven ingredients. Beat at medium speed for 3 minutes. Pour batter into a greased 9" x 13" pan. Bake at 350 degrees for 30 minutes (top of brownies will still appear wet). Cool COMPLETELY on a wire rack.

In a mixing bowl combine the filling ingredients until creamy. Spread over cooled brownies. Refrigerate until set.

Topping: melt chocolate chips and butter. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into squares. Store in refrigerator, can be removed 1-2 hours before serving.