Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to "frost" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months.

Target recipe: heat oven to 350°. in large mixer bowl; cream butter and sugar until light and fluffy. add eggs and vanilla; beat well. combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. stir in peanut butter or chocolate chips. drop by teaspoonfuls onto ungreased cookie sheet. bake 8-9 minutes. (do not overbake; cookies will be soft. they will puff while baking and flatten while cooling.). cool slightly; remove from cookie sheet onto wire rack. cool completely.