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Ingredients
- 3 (6 ounce) pkg. Andes creme de menthe mint wafers, divided
- 1 (18.25 ounce) pkg. Duncan Hines "Traditions" devil's food cake mix without pudding
- 1/2 c. vegetable oil
- 2 large eggs, beaten
- 1/2 c. minced dry roasted peanuts
- 1/2 c. flaked coconut
Directions
- Chop 1 1/2 pkgs mint wafers; set aside. Cut remaining wafers in half crosswise. Set aside.Put together cake mix, oil, and large eggs in a large mixing bowl; mix well. Stir in peanuts, coconut, and minced mint wafers. Drop batter, by teaspoonfuls, 2 inches apart onto ungreased cookie sheets; bake at 350 degrees for 10 min.
- Place one mint wafer half on each hot cookie; spread gently to frost. Remove from cookie sheets, and cool completely on wire racks. Yield: about 9 dozen.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 300g | |
| Calories 1609 | |
| Calories from Fat 1450 | 90% |
| Total Fat 163.56g | 204% |
| Saturated Fat 23.59g | 94% |
| Trans Fat 2.81g | |
| Cholesterol 417mg | 139% |
| Sodium 373mg | 16% |
| Potassium 729mg | 21% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 8.6g | 29% |
| Sugars 5.06g | 3% |
| Protein 33.27g | 53% |
