Andes Mint Cookies are my go-to cookie whenever I bring cookies to a holiday party or to neighbors. I have many delicious cookie recipes but these batch of cookies might be my favorite. The next time you’re in the mood for green andes mint cookies, I recommend whipping up this recipe. They are also just as good at room temperature and they store well when wrapped with plastic wrap.
My friend Annie introduced these cookies to me years ago and they have been my favorite cookie ever since!
If you are looking for a fast and delicious cookie recipe for this season, look no further.
The best part is that these cookies only require 4 simple ingredients! No need for the usual dry ingredients like brown sugar, all purpose flour, and granulated sugar! Although a great addition to these baked cookies might be some melted mint ice cream. Take a quick run to the store to get this! 😉
Looking for more EASY Christmas Cookies?! Try these 50 Easy Christmas Cookie Recipes with Few Ingredients!
Related Recipe: Be sure to try our delicious copycat Disneyland Snickerdoodle Cookies. they are soft and chewy. A family favorite recipe!
Ingredients needed to make Andes Mint Cookies:
- Devils Food Cake Mix
- Vegetable Oil
- Andes Mints
If you love Andes Mints, be sure to check out our Andes Mint Grinch Cookies!
How to make Andes Mint Cookies:
- Mix the first three ingredients together and roll the mixture into balls. Make the balls pretty small so that the Andes Mint will fit on top of the cookie.
2. Bake the Andes Mint cookies at 350 degrees F for 6 to 9 minutes. While they are cooking, unwrap the Andes Mints so they are ready to go when the cookies come out of the oven. When done baking, place an Andes Mint on top of each cookie.
What is the best way to store Andes Mint Cookies if I make them ahead of time?
IIf you plan to make them more than a 3-5 days ahead of serving them, we recommend making frozen dough. This will be a huge hit for the family when you’re already ready for the Christmas season!
The best way is to put them in an airtight container and put them in the freezer. They will last for 30-60 days.
The day before serving them, we recommend removing them from the freezer and putting them on the counter on parchment paper and a cookie sheet or in the fridge for 24 hours. These chewy chocolate cookies will be ready in no time!
Related Recipe: Don’t miss out on these Chocolate Thin Mint Brownies, they are chocolate mint perfection!
The perfect holiday drinks to serve with cookies:
Red Velvet Hot Chocolate: Just when red velvet couldn’t get any tastier, we turned it into hot chocolate, and you are going to love it. It is so creamy, and I love dipping cookies or brownies into it.
Nutella Hot Chocolate: If you are anything like us, you like the rich taste of chocolate. There is no such thing as too much chocolate, and this hot cocoa with Andes mint cookies complement each other perfectly!
Looking for more holiday cookies? Here are some you will enjoy:
- Santa Sugar Cookies
- Molasses Cookies
- M&M Pudding Cookies
- Peanut Butter Chocolate Chip Cookies
- Caramel Marshmallow Rice Krispie Balls
- Rolo Cookies
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Andes Mint Cookies Recipe
- 15.25 ounces cake mix (Devils Food Cake Mix)
- ½ cup vegetable oil
- 2 eggs
- 30 Andes Mints
- Preheat oven to 350 degrees F.
- In a large bowl, combine cake mix, oil and eggs.
- Roll dough into a 1 inch ball and place on baking sheet.
- Bake for 6-9 minutes.
- Take baking sheet out of oven and while 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.
- Large Mixing Bowl
- Baking Sheet
This post was included in our 6 of the EASIEST Christmas Dinner Recipe Ideas video – for more inexpensive and delicious recipes like this one, click here to check it out!
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Questions & Reviews
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KB @ kisslaughanddream.blogspot.com
Seriously, yummy and easy. Hope they harden a bit when they cool though or I'll have to cook them a bit longer next time.
To 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!
I 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!!
Jennifer @ The Craft Barn
@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 =)