Devilish Minty Cookies

1 pkg. Duncan Hines Moist Devil's Food Cake Mix
1/3 c. vegetable oil
2 eggs
3/4 c. chopped Andes Thin Mints candy

Preheat oven to 350 degrees. Coat non stick cookie sheet with nonstick cooking spray or use stoneware cookie sheet.
In large bowl, combine mix, oil and eggs. Beat with electric blender until well blended. (dough will be thick) Stir in chopped mints. Drop by teaspoon on sheet and bake 9 minutes - cookies should still be soft.
Carefully transfer to wire rack to cool and store in airtight container. Makes 3-4 dozen.