I made these for dessert a couple of nights last week. Don't they look ammmaaaazing? And the best part is that they are both totally easy. The cookies take four ingredients and the deep dish cookies take just one. YUP.
Time to try it.
For the cookies I gathered:
Devils food cake mix
1 package Andes Mints
1/2 cup oil
Mix the cake mix, oil, and eggs together. Drop spoon fulls of dough onto a cookie sheet lined with greased foil. Bake at 350 degrees for 6-9 minutes. I baked mine for 7 and they came out perfect. Once the cookies come out, place an Andes Mint on top of each cookie while still very hot. That way the mints melt quickly. Once the mints are melted, spread it around with the back of a spoon...
They are fantastic. They taste like a warm and gooey thin mint... Except you don't have to wait for the Girl Scouts to come around to get them! I found this recipe on pinterest. Its pinned on my Simply Sweet board. The recipe is from over at Six Sisters Stuff. Go check them out, its a great blog!
The next one is the deep dish cookies. I made these in my corning ware souffle cups since you will need something that is oven safe.
What I gathered:
Pillsbury break apart refrigerated chocolate chip cookie dough
Ice cream (optional)
I took about four or so cookie dough rounds and pressed them into the bottom of the dish. About half way full or so.
Now pop them in the oven and bake at 350 degrees for about 10 minutes, or until golden brown in the middle and slightly brown around the edges... The cookies should be slightly undercooked.
Now for the last step:
Ice cream!! Now, put on a good movie, curl up on the couch, and enjoy your effortless genius in the kitchen.
Happy Savory Sunday!!