Andes Mint Cookies
Chewy chocolate cookies topped with creamy mint frosting — these Andes Mint Cookies are a quick, decadent treat made easily with cake mix.
Andes Mint Cake Mix Cookies
These thick and chewy chocolate cake mix cookies are everything you want in a mint-chocolate treat! December is here and it is finally cold in Texas! After all summer of 100 degree days, I find the cold to be refreshing. Kind of like these Andes chocolate mint cookies!
Each cookie is packed with mint baking chips for little pops of cool, refreshing flavor in every bite. A creamy layer of melted Andes mints creates the easiest, most decadent frosting as it melts over the warm cookies. Simple to make, perfectly fudgy, and irresistibly minty — these cookies are a holiday favorite or a year-round indulgence!
The best part? You only need 5 ingredients and about 20 minutes to make them!
Related: Try our 2-ingredient Ritz Cracker Thin Mint Cookies too!
Ingredients
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- Chocolate cake mix — Any type of chocolate cake mix should work
- Andes Mint Baking Chips — If you can’t get your hands on these, you can use chocolate chips instead. You’ll still get that mint flavor from the Andes candy on top of each cookie.
- Vegetable oil — Or your favorite cooking/baking oil
- Eggs
- Andes Creme de Menthe Thins — Unwrapped (you’ll need one per cookie)
Kitchen Tools Used
Instructions
To Prep: Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough – In a large mixing bowl combine the cake mix, vegetable oil, and eggs. Mix until no dry patches remain. Stir in the mint baking chips.
- Portion onto Baking Sheet – Form the dough into balls that are about 1 1/2 to 2 inches in size, placing 2-3 inches apart on your prepared pan.
- Bake – Bake for 8-10 minutes, until cookies have puffed up. You’ll also notice that they start to “crack” – that’s perfect! Remove the cookies from the oven and immediately place one unwrapped Andes mint on top of each cookie.
- Spread the Frosting – The hot cookies will heat up the chocolates and they’ll start to melt. Give them a few minutes to fully soften, then use a butter knife or offset spatula to spread the melted chocolate on top of the cookies. Allow frosting to set.
Video Demo:
Prep Tips
- Yield – This recipe makes about a dozen cookies. You may get a couple more or a couple less depending on the size of the scoops of dough you make.
- Storage – These chocolate mint cake mix cookies will last 3-4 days at room temperature, if kept in a sealed container. I recommend placing a sheet of parchment paper between layers if you stack them.
- Freezing the Cookies – You can also keep them in the freezer, in a freezer storage container or ziplock bag. I recommend wrapping each cookie in plastic wrap, then placing into the container. This allows you to take out one cookie at a time, if you won’t want the whole batch. When you’re ready to enjoy your frozen cookies, allow them to defrost on their own to room temperature. I think they taste fantastic a little chilled!
- Customize – You can jazz up your cookies for special occasions, like the holiday season. We made a batch with Christmas sprinkles! You could also add your own mix-ins, such as chocolate chips. We also tried the Andes Peppermint Crunch Thins for the frosting on a batch, the frosting is a festive red color and tastes like peppermint bark. You can see these cookie variations we tried in the photo below.
More of our favorite cookie recipes:
- Grinch Snowball Cookies
- Raspberry Chocolate Chip Cookies
- Chocolate Covered Cherry Cookies
- Peanut Butter Texas Sheet Cake Cookies
- Carrot Cake Cookies
- Pink Strawberry Champagne Cookies
- Orange Juice Cookies
- Pioneer Woman Cowboy Cookies
- Hot Chocolate Cookies
- Texas Sheet Cake Cookies
- Root Beer Float Cookies
- Amish Sugar Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
Andes Mint Cookies Recipe (Printable Recipe Card)
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Andes Mint Cookies
Ingredients
- 1 box chocolate cake mix
- 1 cup Andes mint baking chips
- 1/2 cup vegetable oil
- 2 eggs
- 20 Andes chocolate mint thins
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat.
- Combine cake mix, eggs, and oil and mix until dough forms.
- Stir in Andes mint pieces.
- Portion out balls of dough that are 1 1/2 inch to 2 inches in size.
- Place cookie balls on baking sheet, about 2-3" apart.
- Bake at 350 for 8-10 minutes, until cookies puff up and cracks form in the surface.
- Remove from oven and immediately place one unwrapped Andes chocolate mint on top of each cookie.
- Wait a couple minutes so that the hot cookies start to melt the chocolates. Use an offset spatula or butter knife to spread the chocolate on top of the cookies.
- Allow cookies to cool so chocolate sets.
Video
Notes
Yield
Makes about 12 cookies, depending on the size of your dough scoops.Storage
Keep cookies in an airtight container at room temp for 3–4 days. If stacking, place parchment between layers.Freezing
Wrap each cookie in plastic wrap, then store in a freezer-safe container or zip-top bag. Thaw at room temp when ready to enjoy. (They’re delicious slightly chilled!)Customize
Add holiday sprinkles, chocolate chips, or use different Andes mint flavors — including the Peppermint Crunch Thins for a festive red frosting.Nutrition
Pin our chocolate mint cookies recipe on Pinterest:
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These cookies are so good and could not be easier to make! This is a new go-to recipe for this mom of two.
So glad you loved them!
These are so decadent and yummy! So easy to make and to have the ingredients on hand. Thanks for sharing!
Has anyone else had issue with the dough being sticky? I can’t seem to roll it at all! Any idea what I could be doing wrong?