Instructions

1. In the bowl of your stand mixer beat together the cream cheese and butter.
2. Add the vanilla extract and beat well.
3. Add the chocolate cake mix and egg and mix well.
4. Then fold in the Andes mint chips.
5. Using a medium cookie scoop place the dough 2" apart on the pans and bake for 10-12 minutes.
6. Let cool on the pan 3 minutes, transfer to a wire rack and cool completely.
7. Store remaining cookies in an airtight container for up to 3 days.