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This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .
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camille, I love this blog!!! I spent an hour or so (I lost track of time) going through reading stuff. Awesome stuff here!!!
ReplyDeleteI love cake mix cookies! What a great idea to use mints for frosting! Yum!
ReplyDeleteThanks for linking up with me for Friday Favorites! I'm featuring you this week. Come by and grab my featured button if you'd like one.
Or I have seen Andee's Mints chips in the baking aisle...Can't wait to make these, I love cookies that take a cake mix - super easy :)
ReplyDeleteHow many cookies does this recipe make if you don't mind me asking?
ReplyDeleteI have my first cookie swap this week and can NOT bake!! But, I don't want to miss out on the friends and fun! I'm going to try this. I need 72 cookies, how many will this make?
ReplyDelete@ Sandy and Anonymous- I usually get about 30-33 out of one box of cake mix. It just depends how big you make them . . . mine are about 1"-1.5" balls. I hope this helps! (PS Only 28 mints are in each Andes Mint Box . . . so sometimes I just put some chocolate chips on the extra cookies or just bake them plain!)
ReplyDeleteI love these! I make them every Christmas :)
ReplyDeleteI made these yesterday and they were a hit! It made about 2 1/2 dozen for me. Thanks for sharing!
ReplyDeleteI've done this before with double chocolate chip cookies and then placed Hershey's candy cane peppermint kisses on top and smoothed them out. Amazing! I'll have to try these! Thanks for the recipe!
ReplyDeleteKB @ kisslaughanddream.blogspot.com
I have a triple chocolate cake mix, very similar to the devil's food. Do you think I could be able to use that instead?
ReplyDeleteLove this recipe. Easy and delicious who could resist :)
ReplyDeleteThis is gonna be sooo good--my husband loves the mint candies--he's going to really love this! Thanks for sharing.
ReplyDeleteis there any ideas on how to get them off baking stones without the breaking apart
ReplyDeleteOh my stars! These just came out of my oven. I barely made it past the raw dough. ;)
ReplyDeleteSeriously, yummy and easy. Hope they harden a bit when they cool though or I'll have to cook them a bit longer next time.
THANKS!
I don't know what I did wrong. Ours didn't come out as hard cookies, more like flat little pancakes. I followed the cake mix directions and added the Andies Mint chips from the baking aisle and mixed it into the mix.After two batches, I just ended up making muffins instead. Still yummy. How do I get the more harder cookie?
ReplyDeleteYou don't want to follow the directions on the cake mix. That usually would be too runny to make a cookie with the batter. You just want to follow the directions in this recipe. Good luck!
DeleteI found your recipe on Pintesrest, and I'm making these cookies for a cookie exchange at work. I just finished the batch and sampled the first one -- amazing! These are so tasty and easy. Thank you very much.
ReplyDeleteI think when I make these, I will do the same as the Peanut Butter cookies I made yesterday. Make small balls and bake in an ungreased mini muffin tin. Bake only about 5 minutes, and when you take them out of the oven put one of those mints on there right away. The PB cookies came out looking the same as the picture was shown.
ReplyDeleteI don't believe the recipe said to mix in the cookies are done!
ReplyDeleteAs far as getting them off a baking stone, I am not sure! I don't use a stone when making these cookies . . . would it work to let them cool completely on the baking stone before removing them? Sorry I am not much help!
ReplyDeleteTo Anonymous who had flat cookies- I am so sorry! I am not sure why it didn't work? I like to use a cake mix that has pudding in the mix, but I have made them with regular cake mixes too and they have turned out the same. I didn't use the Andes Mint chips, I used a package of the whole mints (that are found on the holiday aisle or candy aisle) and I added them at the end, after the cookies had baked instead of adding them to the dough. I don't know if that was what made the difference? I am glad that your muffins ended up working out!
Very easy and delicious! Perfect Christmas cookie!
ReplyDeleteYum! Thanks for this quick and easy recipe. My little girl and I had so much fun making these!
ReplyDeleteMade these last night and my two sons really liked them, but I'd suggest using 1/2 c. melted butter in place of the oil to make them taste just a bit more "homemade".
ReplyDeleteCamille, you said you make 1"-1.5" balls...I'm confused. In the directions, it says to 'drop by spoonfuls' onto the cookie sheet. Can you, or anyone who has made these 'unconfuse' me? I'm really anxious to try these! Thanks!
ReplyDeleteJudy-
ReplyDeleteI just made these and was a little confused at first too. But this mixes up so thick that to get it off the spoon essentially your rolling it off and into a ball. I just sprayed my spoon with some pam and they rolled right off. They were amazing!!
@ Judy and Anonymous- sorry for the confusion! And thanks for the tip Anonymous! I never thought to spray my spoon with Pam! I am totally doing that next time! Yes, the dough is so thick that you really have to "roll" it off the spoon. They aren't necessarily perfect balls . . . more like "blobs" of dough that are about 1-1.5" in diameter. :) Hope that helps!
ReplyDeleteI thought these were so yummy and everyone loved them! Also try mint chocolate chip cookies by Betty Crocker! Those as well are pretty amazing and you can top them off with a Andes mint too! :)
ReplyDeleteI made these last night. Amazing!! Thanks so much for this awesome recipe!
ReplyDeleteThanks for clearing up my confusion about 'dropping' or 'balls'. I have another couple of questions...is it fine to mix up the cake batter with a spoon or should I use a mixer? Also, once removed from the oven, do I take them off the cookie sheet right away or leave them on until they have the mints on them and have cooled. Oh, one more thing...does the cookie sheet need to be greased? Thanks! Plan on making these on Friday.
ReplyDeleteJust made these last night and there are only 2 left! So yummy. Didn't need to grease the cookie sheet-they came right off and I left mine on the sheet until the mint melted, then put them on the cooling rack (I did lose some melted mint in the process). Also made some with peanut butter in the middle for the non-mint lover in the house (what is wrong with him? :) )
ReplyDelete@Judy- I just use a spoon to mix them- it's a really thick batter, so I think it's easier to use a spoon. I leave the cookies on the cookie sheet until they have cooled, but you could remove them like Sminar did. Both ways are fine! :) Also, I don't ever grease my cookie sheet for these cookies. They really do slide right off. Good luck on Friday- I hope you love them as much as we do! :) Merry Christmas!
ReplyDeleteThese sound delicious! I was just wondering if anyone has put the batter in the refrigerator and how it has turned out. I like to make small batches of cookies the day or two before I will bring them somewhere and since I have like three Christmas parties spread over the week I would like to make the batter one day and just bake them the day of the party. Any advice?!?
ReplyDeleteHas anyone tried these using a Betty Crocker gluten free cake mix? I would love to make these for my husband and daughter!
ReplyDeleteAll I have in the house is white cake mix... I plan on trying it out with that!
ReplyDeleteThese are AMAZING! My husband loved them! I actually used only a 1/2 mint on each cookie. They weren't quite as rich and my mints went a lot further :)
ReplyDeleteThese are FABULOUS! I altered the recipe a little bit - I used 1/2 cup of nonfat yogurt instead of oil, I used 1/3 cup of egg whites instead of two eggs and I only used half an Andes candy on each cookie. But let me tell you, you would NEVER know that I made the recipe more healthy. They are amazing - the true indication is, I made them for my class's holiday party and the kids had no idea that they were "healthy" cookies. The entire plate (42 cookies - I made them small) was gone in 20 minutes.
ReplyDeleteWe made these today and they are so delicious and easy. They are a new Holiday favorite. Thanks for sharing.
ReplyDeletewww.eyecraft.blogspot.com
my daughter and i just made these...OMG, they are delicious. so good and such an easy recipe to do with the kids. Thanks :)
ReplyDeleteWow!! Found another cookie to add to my holiday goodies! These are jus heavenly. Thanks!!
ReplyDeleteDo we follow directions for the cake mix and then add your 1/2 cup of oil & 2 eggs?
ReplyDeleteYummy! I posted a link to this on my blog...thru my pinterest board.
ReplyDeleteThanks!
Jennifer @ The Craft Barn
I just made these.. and they are delicious!!
ReplyDelete@Ashley, you only put the 1/2 cup oil and 2 eggs, do not follow the cake mix directions! Also, greasing the spoon with some Pam or butter really helps in "rolling" them off =)
I made these using GLUTEN FREE cake mix. AMAZING!!! I finally can enjoy "thin mint" cookies again. I made mine big, but they still stayed soft and chewy.
ReplyDeleteThese are amazing! Even my husband loved them, and he's picky about cookies (he doesn't understand why I would ever want to make anything other than his favorite chocolate chip cookies). The only thing I'd do differently next time is maybe use the little Andes baking mints instead of the mints, or cutting the mints in half, so there is less mint on top. The mints were wider than the cookies so the edges slid off and there were big pools of mint chocolate on the baking sheet (not that I minded that...haha). I might also try with butter instead of oil. Fantastic cookie, tastes way more complex than it is :)
ReplyDeleteOh my gosh these are so delicious! I made them for a group of friends that are getting together tonight and there is NO WAY they are going to last until then. I will eat them all I think ;o)
ReplyDeletethis is so wrong. ((omgosh i'm making them tonight))
ReplyDeleteLove these - I make them, too but I just drop a few Junior Mints on them! Everyone loves them!
ReplyDeleteI've made these, so GOOD! The hardest thing to do is unwrapping the mints:)
ReplyDeleteI made these cookies (per your directions)for homecoming at church. I thought for sure I would be taking them back home with me since there were 4-5 tables of desserts. Wrong! When the first person tasted one, word spread like wildfire. I've had so many people ask me how to make them and are amazed that it's so simple. I tried making them with dark chocolate cake mix today and they are equally as good. WHO NEEDS THIN MINTS? Thanks so much for sharing this recipe!
ReplyDeleteMade these cookies yesterday and brought them into work today. Big hit, only one problem....I didn't make enough!
ReplyDeleteSomeone asked if these could be made with triple chocolate cake mix. Yes, that's what I did. These were easy and good. Like a 7 out of 10.
ReplyDeleteThia looks absolutely fabulous!
ReplyDeleteJust made these and they are AMAZING!!! I left mine so that the mint hardened and it was perfect combo of chewy and melty!!!
ReplyDeleteI made these and they were delish!! I love how easy they were. thanks for the recipe.
ReplyDelete