What you need:
- 1 package dark chocolate brownie mix
- 1/3 cup vegetable oil
- ½ cup self-rising flour
- ¼ cup chocolate milk
- 1 egg
- 1 ½ tsps. mint extract
- 1 cup chopped Andes crème de menthe thins * Find them chopped and bagged in the baking aisle*
- 1 ¾ cup powdered sugar
- 3 tablespoons water
Preheat oven to 350.
In large mixing bowl combine first 6 ingredients and mix until well combined; gentle stir in Andes mints.
Spoon dough onto a parchment paper lined cookie sheet (dough is loose, a cookie scoop will work best) spacing about 2inches apart.
Bake for about 15 minutes until center is set. Place on wire rack; cool completely.
Combine powdered sugar and water stirring until you get a glaze like consistency. You can add more water if needed.
Roll cookie edges in glaze, place on wire rack over a cookie sheet; allow glaze to harden.