Name: Andes Mint Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 15.25 ounces cake mix, (Devils Food Cake Mix); ½ cup vegetable oil; 2 eggs; 30 Andes Mints

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These Andes Mint Cookies are a delightful blend of rich chocolate and cool mint, creating a treat that feels indulgent yet effortless. With just 19 minutes from start to finish, they’re perfect for satisfying sudden cravings or impressing guests on short notice. The soft, chewy texture pairs beautifully with the smooth, creamy mint layers, offering a balance of flavors that’s both refreshing and decadent.

Each bite delivers a burst of chocolatey richness followed by a refreshing minty finish, making these cookies irresistible. Whether you’re baking for a holiday gathering or a cozy night in, these cookies are sure to bring smiles. Plus, their quick prep and bake time means you can enjoy homemade goodness without the wait!

What You’ll Need for Andes Mint Cookies

15.25 ounces Devil’s Food Cake Mix (or any chocolate cake mix)
½ cup vegetable oil (can substitute with melted butter for a richer flavor)
2 large eggs
30 Andes Mints (unwrapped, for topping)

How to Make Andes Mint Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the cake mix, vegetable oil, and eggs. Mix until a thick dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 6-9 minutes, or until the cookies are set but still soft in the center. (They will firm up as they cool.)
Remove the baking sheet from the oven and immediately place an Andes Mint on top of each cookie while they are still hot.
Let the mints sit for about 5 minutes to melt. Then, use a spoon to gently spread the melted mint over the top of each cookie, like frosting.
Allow the cookies to cool completely on the baking sheet before serving. Enjoy!

Serving Suggestions for Andes Mint Cookies

These decadent Andes Mint Cookies are perfect on their own, but you can take them to the next level by serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a festive touch, sprinkle some crushed peppermint candies or cocoa powder on top before serving. They also pair wonderfully with a hot cup of coffee or cocoa for a cozy treat!

Storage and Reheating Tips

Store your Andes Mint Cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, they can be frozen for up to 2 months—just separate layers with parchment paper to prevent sticking. To reheat, pop them in the microwave for 10-15 seconds to bring back that gooey minty goodness.

Recipe Variations to Try

Feel free to mix it up with this recipe! Swap the Devil’s Food Cake Mix for a chocolate fudge or even a white cake mix for a different flavor base. You can also experiment with other types of chocolate mints or even use chocolate chips topped with a small dollop of peppermint frosting. The possibilities are endless!

Time-Saving Tips for Busy Bakers

To save time, use a small cookie scoop to portion out the dough evenly, ensuring all cookies bake at the same rate. You can also prep the dough ahead of time and refrigerate it for up to 24 hours before baking. When you’re ready, simply scoop and bake for a quick and easy treat!

Common Questions Answered

Can I use a different type of oil? Yes, you can substitute vegetable oil with melted butter or coconut oil for a richer flavor. What if I don’t have Andes Mints? Any chocolate mint candy will work, or even a drizzle of melted chocolate mixed with a drop of peppermint extract. Can I make these cookies gluten-free? Absolutely! Just use a gluten-free cake mix to accommodate dietary needs.