1 box Betty Crocker Gluten Free devils food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
sugar
Andes Mints
Preheat oven to 350º. Mix ingredients in a bowl with a spoon until combined. Put about 1/4 cup sugar in a small bowl. Shape dough into 1 inch balls and roll in the sugar. Place on ungreased cookie sheet and bake for about 8 minutes at 350º. When they come out of the oven place an Andes Mint on each cookie and let it melt for a minute or two. Then, using a spoon spread the chocolate all over the top of the cookie. Remove from cookie sheet onto wire rack and let it cool.