3 (6 oz.) pkg. Andes creme de menthe mint wafers, divided
1 (18.25 oz.) pkg. Duncan Hines "Traditions" devil's food cake mix without pudding
1/2 c. vegetable oil
2 eggs, beaten
1/2 c. chopped dry roasted peanuts
1/2 c. flaked coconut

Chop 1 1/2 packages mint wafers; set aside. Cut remaining wafers in half crosswise. Set aside.

Combine cake mix, oil, and eggs in a large mixing bowl; mix well. Stir in peanuts, coconut, and chopped mint wafers. Drop batter, by teaspoonfuls, 2 inches apart onto ungreased cookie sheets; bake at 350 degrees for 10 minutes.

Place one mint wafer half on each hot cookie; spread gently to frost. Remove from cookie sheets, and cool completely on wire racks. Yield: about 9 dozen.