Soft chocolate cookies topped with marshmallow frosting and mint chocolate icing!
COOKIES: Preheat oven to 350 degrees and line cookie sheets with parchment paper. Combine cake mix, eggs and oil in a bowl. The dough will be thick. Make golfball sized dough balls, place on cookie sheets and bake for 7-10 minutes, don't over-bake! Let cool.
MARSHMALLOW FROSTING: Beat butter, salt, marshmallow creme, vanilla and 2 cups powdered sugar together. Continue to add more powdered sugar to thicken and add green food dye if desired. If it becomes too thick add 2 tablespoons milk! Frost cooled cookies.
MINT CHOCOLATE ICING: In a medium bowl add all ingredients listed and whisk together until smooth. spoon over frosting cookies and top with crushed Andes mints, sprinkles or anything minty!