Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.

Slowly add the food coloring - 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)

Fold in the Andes mint pieces and the winter mix of chocolate chips.

Cover and chill the dough for at least 1 hour, but preferably 2 hours.

Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.

Line a couple of baking sheets with parchment and set them aside.

Form the dough into balls - about 2 tbsp each - making them a bit oblong so that they stand taller than they are wide.

Place on the prepared baking sheets 2" apart.

Bake 7-9 minutes - they will look slightly soft in the center but will be set around the edges.

If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.

Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.

Once cooled, store in an airtight container at room temperature for up to 4 days.