Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe! {4 Ingredients}

Ingredients

1. 15.25 ounces Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix {1 box.}
2. 10 ounces Andes Peppermint Crunch Baking Chips {1 bag} {or chopped Andes Peppermint Crunch Thin candies}
3. 2 eggs
4. ½ cup Canola Oil

Instructions

1. Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
2. Stir in Peppermint Crunch Baking Chips
3. Chill dough in refrigerator for 1 hour.
4. Drop onto ungreased non-stick cookie sheet in rounded balls.
5. Bake for approx. 7 – 9 minutes at 350 degrees, or until done. ENJOY!

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