Andes Mint Cookies

stack of chocolate mint cookies, with one cut in half to show detail.

Chewy chocolate cookies topped with creamy mint frosting — these Andes Mint Cookies are a quick, decadent treat made easily with cake mix.

Course Dessert

Cuisine American, Kids

Keyword cake mix cookies, cookies, Thin Mint

Prep Time 5

Cook Time 10

Melting Time 5

Total Time 20

Servings cookies

Calories 256kcal

Author Stacey aka the Soccer Mom

Cost $10

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

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

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