Just found this. Looks good.
Yield
3 dozen
Ingredients
- 1 box Betty Crocker Dark Chocolate Cake Mix {15.25 oz.}
- 1 bag Andes Peppermint Crunch Baking Chips {10 oz.}
- 1/2 cup Canola or Vegetable Oil
- 2 eggs
Directions
- Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
- Stir in Peppermint Crunch Baking Chips
- Chill dough in refrigerator for 20 minutes
- Drop onto ungreased non-stick cookie sheet in rounded balls.
- Bake for approx. 8 – 9 minutes {or until done} at 350 degrees.
- ENJOY!!