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1 box Betty Crocker Dark Chocolate Cake Mix {15.25 oz.}

1 bag Andes Peppermint Crunch Baking Chips {10 oz.}

1/2 cup Canola or Vegetable Oil

2 eggs

Combine cake mix, eggs, and oil in large mixing bowl, and beat well.

Stir in Peppermint Crunch Baking Chips

Chill dough in refrigerator for 20 minutes

Drop onto ungreased non-stick cookie sheet in rounded balls.

Bake for approx. 8 – 9 minutes {or until done} at 350 degrees.

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