Copycat Devil Dogs


As I was Spring cleaning a few weeks ago, I came across this recipe, tucked away inside an old dust-covered recipe binder.  I had torn it out of an old Family Circle magazine, probably with the intention of baking them for some family get-together or after school treat.   But, since I didn’t tape it directly to my forehead, I completely forgot about it….out of sight, out of mind, and there it stayed for the next four years.  Thank goodness for Spring cleaning!

I have to say, they are delicious!  So yummy, very rich and, in my opinion, better than store bought!  And not too complicated to make.  Here’s the recipe:


2 cups all-purpose flour

1 cup packed light-brown sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg, lightly beaten

6 tablespoons unsalted butter, melted

1 can (12 ounces) whipped vanilla frosting

2 resealable plastic bags


Preheat the oven to 350 degrees F.

Line 2 sheet pans with parchment paper.

Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium-size bowl.  Whisk to blend.  Stir in the buttermilk, egg and melted butter.  Stir with a wooden spoon until just bended.

Spoon the mixture into a large resealable plastic bag.  Snip a 1/2 inch corner from the bag.  Pipe 3 1/2 inch x 1 inch logs, about 2 inches apart, on the prepared, parchment lined pans, about 12 logs per pan.

Bake until firm to the touch, about 12 to 14 minutes.

Transfer to a wire rack and let cool completely.

Spoon the frosting into a second resealable bag.  Snip a 1/2 inch corner from the bag.  Pipe some of the frosting onto the flat side of half of the cookies.  Sandwich with another cookie, flat side against frosting.  Continue with remaining cookies and frosting.

Makes approximately 12 servings.

Happy Baking!


Minty Chocolate Cookies


This is a  recipe that I’ve had for a while now, and it originally called for semi-sweet chocolate chips instead of Andes Mints. It makes excellent Chocolate Chocolate Chip cookies, by the way.   I wanted to change the recipe up a bit but couldn’t decide which way to go.  I had some leftover Andes Mints from another baking project and decided to change out the chips for the mints and the result was minty HEAVEN!!  I hope you agree!


2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups Andes Chocolate Mints, chopped


Preheat oven to 350 degrees F (175 degrees C).

In a medium size bowl, combine the flour, cocoa, baking soda and salt; set aside.  In a large bowl, beat the butter, sugar, eggs and vanilla until light and fluffy.  Slowly add the dry ingredients into the wet ingredients until just blended. Mix in the chopped Andes Mints.  Drop by rounded teaspoonfuls onto an ungreased cookie sheet.

Bake for 8 to 10 minutes  in the preheated oven. Let the cookies cool slightly on the cookie sheet for a few minutes, then transfer to a cooling rack.

This recipe should make about 48 cookies (4 dozen), but since I tend to make my cookies on the larger side, I usually get about 36 (3 dozen) cookies from this recipe.

Happy Baking!