Cookies for Bunko Babes

I've been playing Bunko for a little more than 4 or 5 years. It's amazing we've kept it going all this time, but with new players joining us while others leave due to other commitments we've managed to make it work. It's a lot of fun, and the one night out I always manage to make it to each month - I think I've only missed mabe 3-4 times over the years.

We've incorporated themes into each month, and sometimes it's easy to pick something to bring and others it's more of a challenge. This month we were asked to bring something that makes us think of spring and the warm weather that will soon be here. Normally, I'm totally up for meeting the challenge but this month I managed to get very booked up this week. I helped at the PTA Book Fair for 2 hours before rushing home to drop off My Boys and getting myself back out the door. So, Wednesday night I made a cookie based off of a doctored up cake mix recipe.

I still had some Thin Mints hanging around that I bought from a neighbor who's in Girl Scouts. I thought that crushing them up and adding them to the mix would produce a yummy cookie. And, let me tell you, these cookies are almost like brownie bites - thick, moist and minty.

From Family, Friends and Food

Not that you need another way to eat Thin Mints, but this is definitely a great way to use them if you bought a few extra boxes.

Thin Mint Cookies

Ingredients

• 1 box Devil's Food cake mix
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup vegetable oil
• 1 sleeve of Thin Mints - coarsley crushed

Directions

1. Preheat oven to 375 degrees.
2. Whisk together the cake mix and baking powder. Then, mix in the eggs and vegetable oil - the dough will be crumbly. Then mix in the Thin Mints.
3. Using your hands form the dough into balls, about 1 inch in size. These cookies do not spread much, so you can place them about 1 inch apart. Place on parchment lined baking sheets and bake for 10-15 minutes.
4. Allow to cool on the baking sheet for about 5 minutes then remove to wire rack to completely cool. Keep in a tightly sealed container for 3-5 days.