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1.
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Preheat oven to 350F Melt butter in microwave, stir it, make sure it's not too hot. Stir in egg thoroughly, add to cake mix, stir up into a cookie dough. All dry ingredients should be moistened.
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2.
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At this point you can use it or wrap it airtight and store in fridge up to a couple of weeks.
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3.
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Scoop about a heaping teaspoon full and mould it around a chocolate mint wafer. If you have a gem pan (shallow muffin tin), put them into the depressions. Bake at 350 degrees, check after 9 minutes. ("Cook at moderate heat until done.")
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4.
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Cool completely in pan, remove with plastic fork. Will make more than 4 dozen. --Jocelyn "Mom" Baden, Costa Mesa CA
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5.
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[I haven't tried this yet myself; when I went down to TJ's they were out of the chocolate mint UFOs, and we don't keep cake mix in the house. Mom vouches for it as a great treat to keep on hand for cooking in the toaster-oven; the gem pan holds 6 cookies and fits neatly on the rack.]
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["Similar chocolate wafers" should be about the same size as a Hersheys Kiss, but flatter.]
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