Ingredients
- All-Purpose Flour (1/2 Cup)
- Unsweetened Cocoa Powder (2 Tablespoons)
- Baking Powder (1/2 Teaspoon)
- Milk (1/4 Cup + 2 Tablespoons)
- Vegetable Oil (1 1/2 Tablespoons)
- Peppermint Extract (1/2 Teaspoon)
- Andes Creme De Menthe Thin Mints (1/4 Cup – Chopped)
- Mint Chocolate Cookies (4 – Crushed)
- Garnish (Optional): Whipped Cream, Mint Leaf, Mint Chocolate Cookie
Instructions
- In a Food Processor, pulse the cookies into small pieces and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, and baking powder.
- Add the milk, oil, and peppermint extract to the dry ingredients. Stir well to incorporate.
- Chop the Andes Chocolates. Add them and the cookie pieces to the batter.
- Spray your mug with a non-coating spray. Transfer the batter to the mug.
- Microwave on high for 2 to 2 1/2 minutes (Depending on wattage) or until the cake is done and springs from the sides of the mug.
- Garnish the top of the cake with Whipped Cream, Mint Leaf, or/and extra Cookies.
