This recipe came to me by way of a Christmas cookie exchange. I really love a good chocolate crackle cookie and have been on a quest for the perfect recipe for years.
My trouble: Flat.
My crackle cookies always turn out flat.
And when I try to adjust the amounts to combat this problem: Balls.
I get cookie balls.
Solution: Apparently I need to use a cake mix to make cookies, because that’s exactly what this recipe uses.
Back to the cookie exchange–I was in charge, so naturally I got to pre-view the recipes as they came in before the exchange. When my friend Kim e-mailed this one to me, she actually included an apology for the non-gourmet-ness of the recipe.
My response: Skepticism.
I never really liked those “Oreo” cookies from a cake mix, so I couldn’t even imagine that these could be as good as they were.
The truth: I’ve never had a crackle cookie yummier than these! They have just the right ratio of crispy outside to chewy inside and they have mint to boot! I brought home some of each cookie from the exchange and my husband, the Chef, tasted each one.
The winner: These. Hands down. His words.
I’m never skeptical about any recipe from my friend Kim. She’s proven herself right oh so many times!
2 cups chopped Andes mints (this took about 1 1/2 bags worth)
powdered sugar (10x)
Preheat oven to 350 degrees F.
Mix the cake mix, the eggs, and oil together in a stand mixer. Add the chopped up Andes mints and mix. Don’t over mix in the mixer, as you don’t want to crush up the mints.
Scoop them into balls using a medium (#40) cookie scoop, scraped level. Make sure that you are getting a good dough to candy mix in your scoop. The first time I made these, I wasn’t really paying attention and I ended up with more candy than dough at the bottom of the mixing bowl.
Roll dough into a ball, and roll in powdered sugar.
Place 2–3 inches apart on a baking sheet lined with parchment or a Silpat liner.
Bake at 350 degrees F. for 9 1/2 minutes. The cookies will still look puffy, but might not look totally baked. You might have to play around a little with the time. Even cooled they will still be a little gooey, because they contain all that melted Andes chocolate.