1. Preheat oven to 350 degrees, prep cookie sheet pan with either parchment paper or silicone liners.

2. In a large bowl using an electric mixer combine the cake mix, brown sugar, melted butter, eggs, and vanilla extract. Mix until combined.

3. Using a small cookie scoop, scoop out the dough onto a prepared baking sheet pan. Using the bottom of a glass that has been dipped into baking cocoa. Press down the cookie balls to flatten some.

4. Bake on a middle rack of the preheated oven for 7-9 minutes.

5. Allow cookies to cool for 2 minutes on the cookie sheet pan then place on a wire cooling rack.

Mint Frosting

1. In a large bowl beat the unsalted butter until light and fluffy. Add in peppermint extract mixing until incorporated.

2. Slowly add in a little bit of the powdered sugar at a time, add in the milk, and mix until well combined and you get the consistency you are looking for.

3. Add 2-3 drops of green food coloring to the frosting, mixing until combined.

4. Frost the cooled cookies with the mint frosting. Either by using a piping bag or an off set spatula.

Chocolate Glaze

1. In a medium microwave safe bowl add in the chocolate chips and coconut oil. Heating in 30 second intervals until the chocolate is almost melted. Using a spoon stir the chocolate and oil until smooth.

2. Add a spoon full of chocolate glaze on top of each frosted cookie.

3. Sprinkle the top of the chocolate glaze with the chopped Andes Mints.