In a large mixing bowl, combine the cake mix, egg, butter and mix well.
Add in the mint extract.
Add in the drops of food coloring. 8-10 drops will give you a dark color.
Chill dough for 30 minutes.
Take dough out of refrigerator and make into one inch balls.
Roll balls in powdered sugar. Place on prepared cookie sheet.
Bake for 13-15 minutes.
Place an Andes mint on top of warm cookies right after they come out of the oven. They will soften but will harden back up as the entire cookie cools.
Inspired by Betty Crocker's Rainbow Chip Cake Batter Gooey Butter Cookies. Chilling the dough helps the cookies get the plumpness that you want. Cookies can be made without the mint extract and still have an amazing mint flavor thanks to the Andes mint on top. I made a batch with no extract and a batch with the extract and actually liked the ones without the extract even more. Add a few extra drops of green food coloring to the batter to make the batter a bit darker. It will lighten a bit in the oven. I did half of the batter with the mint extract and half without the extract. I thought the Andes Mints were a nice mild mint flavor and would make a great option! Enjoy!