Andes Mint Cookies will be your new favorite cookie since they are so easy to make and the perfect combination of Andes candies mint pieces and chocolate flavor in a chewy cookie!
These tasty chocolate mint cookies are the perfect Christmas recipe everyone will love. Who doesn’t love the combination of flavors in these Christmas cookies?
Plus, with the top of the cookies having melted Andes Mint pieces, there can’t be an easier way to get a mint glaze. They truly taste like the Andes mint candies but in cookie form.
Dessert recipes that are simple like these Andes mint chocolate cookies since they use chocolate cake mix are perfect for making this holiday season and are a huge hit for your holiday platter.
Recipe Ingredients:
- Cake: use Devil’s Food cake mix from the baking aisle when making up these cookies
- Oil: use either vegetable oil or canola oil to keep these chewy cookies moist
- Eggs: use the eggs you have on hand
- Mint: to get the tasty mint flavor, use the packaged Andes Mints that you can find in the candy aisle
Equipment Needed
How To Make Andes Mint Cookies:
- Preheat. Preheat oven to 350℉.
- Combine cake mix. In a large bowl, combine cake mix, oil and eggs.
- Roll dough. Roll cookie dough batter into a 1-inch ball and place on baking sheet.
- Bake. Bake for 6-9 minutes.
- Top cookies. Take baking sheet out of oven and while cookies are still very hot, place an Andes Mint on top of each cookie.
- Smooth mint. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
Expert Tips:
- These Andes Mint Cookies are the best cookies to make ahead of time, because they are delicious cold.
- If you plan to make them more than a week ahead of serving them we recommend storing them in the freezer.
Frequently asked questions about making chocolate Andes mint cookies:
Andes baking chips could be a great addition to this recipe if you would like to add them to the dough balls. However, I would say that it is easier to use the regular Andes mints for the top of the cookie to create the ganache on top.
When you use the Andes chocolate mints on top they do add a good amount of mint flavor. However, for mint lovers, you can always add 1/2 tsp of peppermint extract to the cookies.
You can easily turn these into mint chocolate chip cookies by adding some chocolate chips to the cookie dough. You can also add extra mints to the dough for the mint chocolate lover.
Make Ahead & Storage Instructions:
Freezer: If you plan to make them more than a 3-5 days ahead of serving them, we recommend making frozen dough. 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!
Counter: Store them in an airtight container and store them at room temperature for up to 4 days.
Other Christmas recipes:
- No-Bake Ritz Cracker Thin Mint Cookies Recipe
- Chocolate Reindeer Cookies
- Cake Mix Christmas Cookies
- Peppermint Snowball Cookies
Andes Mint Cookies
Ingredients
- 15.25 ounces cake mix, (Devils Food Cake Mix)
- ½ cup vegetable oil
- 2 eggs
- 30 Andes Mints
Instructions
- Preheat oven to 350℉.
- 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.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
camille, I love this blog!!! I spent an hour or so (I lost track of time) going through reading stuff. Awesome stuff here!!!
I love cake mix cookies! What a great idea to use mints for frosting! Yum!
Thanks 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 🙂
How many cookies does this recipe make if you don’t mind me asking?
I 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?
@ 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!)
I love these! I make them every Christmas 🙂
I made these yesterday and they were a hit! It made about 2 1/2 dozen for me. Thanks for sharing!
I’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!
KB @ 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?
Love this recipe. Easy and delicious who could resist 🙂
This is gonna be sooo good–my husband loves the mint candies–he’s going to really love this! Thanks for sharing.
is there any ideas on how to get them off baking stones without the breaking apart
Oh my stars! These just came out of my oven. I barely made it past the raw dough. 😉
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.
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?
I 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.
I 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.
I don’t believe the recipe said to mix in the cookies are done!
As 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!
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!
Very easy and delicious! Perfect Christmas cookie!
Yum! Thanks for this quick and easy recipe. My little girl and I had so much fun making these!
Made 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”.
Camille, 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!
Judy-
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!!
@ 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!
I 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! 🙂
I made these last night. Amazing!! Thanks so much for this awesome recipe!
Thanks 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.
Just 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? 🙂 )
@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!
These 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?!?
Has anyone tried these using a Betty Crocker gluten free cake mix? I would love to make these for my husband and daughter!
All I have in the house is white cake mix… I plan on trying it out with that!
These 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 🙂
These 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.
We made these today and they are so delicious and easy. They are a new Holiday favorite. Thanks for sharing.
http://www.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 🙂
Wow!! Found another cookie to add to my holiday goodies! These are jus heavenly. Thanks!!
Do we follow directions for the cake mix and then add your 1/2 cup of oil & 2 eggs?
Yummy! I posted a link to this on my blog…thru my pinterest board.
Thanks!
Jennifer @ The Craft Barn
I just made these.. and they are delicious!!
@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.
These 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 🙂
Oh 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)
this is so wrong. ((omgosh i’m making them tonight))
Love these – I make them, too but I just drop a few Junior Mints on them! Everyone loves them!
I’ve made these, so GOOD! The hardest thing to do is unwrapping the mints:)
I 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!
Made these cookies yesterday and brought them into work today. Big hit, only one problem….I didn’t make enough!
Someone 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.
Thia looks absolutely fabulous!
Just made these and they are AMAZING!!! I left mine so that the mint hardened and it was perfect combo of chewy and melty!!!
You 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!
I made these and they were delish!! I love how easy they were. thanks for the recipe.
Loved these! Made them last night and they were a huge hit with my husband and sister-in-law and I’ve shared the recipe with a co-worker and friend! I made mine bigger cookies (my hubby doesn’t understand why anyone would ever want a smaller cookie) and got 24 out of the batter and they were pretty much the perfect size for a single full mint each. Though still very rich, they were SOO yummy.
I wanna make these! My step mom does the same thing with brownie mix!
i’ve been making these for years, they are a favorite!!!
Made these yesterday and they are almost all gone! Soooo good and easy to make. Use a dark chocolate cake mix because that was what I had and they turned out great. This has now become my official go-to-recipe for needed cookies. Thanks so much for sharing 🙂
I made these for the first time today. Absolutely amazing and so easy to make. I may use this basic idea and use reeses pb cups on top! Thanks for the recipie!
How many does this recipe make? Would be great for a cookie swap.
I usually get about 24-28 cookies (depending on how big/small you make them)!
Question…how does the Andes mint set up after its cool? Would these be good for a Christmas Cookie Exchange? Or too gooey on top?
Thanks!
Made these cookies much smaller….about silver dollar size (1/2 iced- tea spoon of dough). Then cut the mints into fourths and some into sixths. Made 74 cookies and they were more of a bite size and not so rich. Of course I ate 3 instead of one! Worked great for a bridge snack. They are GOOD! The Andes mint does set up after the cookies cool.
These are perfect for a Christmas Cookie exchange because the mint sets up after the cookies cool. They would be the hit of the exchange party! 🙂
I made this recipe using Betty Crocker’s gluten free Devil’s Food cake mix. Turned out well, but I would use a little less oil next time because the cookies were very soft. The melted mints, once set, hold the cookies together well. So yummy.
Thank You! I was looking for the perfect cookie exchange cookie that I could put together without sacrificing my entire day, kitchen, and bank account. These were absolutely perfect! I did discover that the Betty Crocker cake mix worked much, much better than any other others I used.
I saw a comment about using melted butter instead of oil to make the cookies taste more homemade… does this work? Do you recommend butter or oil?
After reading that comment our mom decided to try them. She added margarine which was at room temperature (so very soft). The taste was all the same – oil or margarine.
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I made these for a cookie exchange as well. They were very easy and DELICIOUS!! Thank you! Love your blog! I am your newest follower!
of course!!!
I made these today for a cookie exchange tonight, and I had to keep shooing away my son and hubby, so I’ll have enough for the cookie exchange! They are SO good, and so easy to make! Thanks for such a great recipe! Your recipes are foolproof, I can always count on them turning right AND being delicious!
Got a batch in the oven as we speak. I’m going to put them on the DIY serving tray that I am also making – you just use those Brach’s peppermint star hard candies – arrange them in the shape and design you like, bake on parchment paper lined cookie sheet in a 350 degree oven for 8-10 minutes – allow to cool on the cookie sheet (cools in about 5 minutes) and tah dah….you have a cheap, festive and disposable serving tray.
That sounds so cute! What a fun idea! Thanks for sharing that with all of us. Have a great day! -The Six Sisters
I made these last week with a box of Duncan Hines Devil’s Food cake mix and they were amazing. Tonight I used Pillsbury Devil’s Food (it was on sale) and they didn’t turn out as well. Didn’t resemble cookies, a little on the dry side, and some of the mint melted off the side because they are not flat. Will not be making that mistake again. But I love making these they are so easy and such a pleaser. My kids go nuts over them.
can i use my cookie scooper to measure out the dough when i drop it on the pan or should i only use a spoon? should they be balls or should I lay the dough out flat before cooking?
Can the finished cookie be frozen for later use?
Yes! We froze some just last week and then thawed them and they were still great! -The Six Sisters
Sometimes we don’t even use the cookie scooper. Some of the sisters have just rolled them into balls and it works great! Don’t lay the dough out flat. Hope they work for you! -The Six Sisters
That is interesting that there is a difference between Duncan Hines and Pillsbury. Thanks for the great tip! -The Six Sisters
Thank you for posting this. I just made them but I couldn’t find the Original Andes mints so I used Andes Perppermint Crunch Thins which puts a peppermint red & white frosting on top. It made 33 for me & they smell great.
Thank you. I just made them on Saturday for a cookie exchange. They were so simple to make, which made my life a bit easier. Not only that but they tasted amazing! Everyone loved them. I had some left over and took those to my office staff. They all liked them too. Thanks for a great, yet simple recipe. What I like is that you can probably take this basic recipe and make some amazing cookies. I’d love to take a box of red velvt cake and turn them into cookies. 🙂
I made these last week and they were amazing. Even a friend that doesn’t really like mint liked the cookies. I brought them to a cookie exchange and we were eating them at the party – I don’t think any were taken home. I bought more cake mix and plan to make more cookies today.
So glad to hear that! Thanks for such a nice comment…you made our day! Merry Christmas! -The Six Sisters
I made these last night and used two different cake mixes. I found that the Betty Crocker cake mix worked much, much, better than Pillsbury! Just an FYI! Great cookies, thank you for the recipe. Merry Christmas! I love your site!
So good to know and this will help so many of our viewers! Sounds like Betty Crocker cake mix wins with this recipe! -The Six Sisters
I found you on Pinterest too. I just made these using a Betty Crocker mix. I used the butter instead of oil as another poster suggested (Hey, it’s Christmas!) and they’re just FABULOUS! Thanks so much for sharing a really great, easy recipe! I’ll be back to try some others on your site!
Just wanted to let you know I make these a lot- so easy and good! Thank you for the recipe.
I’ve baked these cookies 3 times since Christmas.. and am about to bake my 4th batch right now…
Just finished a batch, my first, my boyfriend has had three already! They’re delicious, seem CRAZY decadent, are delightfully rich and so easy, I’m gonna have to watch myself with these, haha.
My husband doesn’t like mint so I’m covering half the cookies in peanut butter chips. Mmmmmm, melty!
My husband is a huge fan of Andes mints and they aren’t something I buy very often. I would totally make his day if I made these. I am truly honored that you linked up with me @ Great Idea Thursday’s!!! I love coming to Strutt Your Stuff on Saturday’s
Sounded like an easy recipe so I thought I’d give this one a go. This was as easy as it gets and very very good! I got 18 good size cookies out of this recipe. Thanks for the great idea!
Made these for a work party and they were a hit! Really super good. I did use the Pillsbury Devil’s food cake mix, as I didn’t see the reviews until after I bought it. I have nothing to compare it to, but they were still really good. I’ll try Betty Crocker or Duncan Hines next time to compare! Thanks!
such an awesome idea with the whole mint/frosting thing! I’m making these tonight! Just have to pick up the mints! yum!
I made these the regular way then I tried white chocolates with coconut flakes in hem by Lindt……. Yummy. It was a big bar found in the specialty candy bars at the grocery store! Lots of possibilities really next will be raspberry chocolate 🙂
Wow these sound amazing, easy, and cheap!! (Just what I was looking for) I will be trying them out for a cookie exchange. Can I use cookie cutters? I was hoping for something holiday shaped…
Just wondering if these freeze well after baking them. Would like to use them for a Christmas cookie exchange but we are exchanging early Dec.
These will freeze just fine in an airtight container.
Didn’t have time to read all comments, but curious if anyone has used a Brownie mix in lieu of cake mix?
My Mother In Law had a recipe I always made where you melted chocolate chips then added all your ingredients that looked very similar to these cookies. So I tested them out tonight. I used Betty Crocker Chocolate Fudge Super moist cake. They are not as rich as my other recipe but they tasted fantastic and are a hundred times easier to make. I have a cookie exchange and these will work perfectly. I also experimented with the sizes of Scoops. I made a batch with a small Pampered Chef Scoop and another with a medium Pampered chef Scoop. The ones with the Pampered Chef Scoop baked at the 6-9 minutes like the recipe states. The ones made with the medium scoop were a little to big to be held together, don’t get me wrong they did stay together but for an exchange I didn’t want to take the chance of them breaking. Another tip with the small scoop is to break the Andes Mints in Half or the full size mint slides off the cookie.
Easy peasy. Thank you for this simple, tasty recipe. I used a milk chocolate cake mix, the mini muffin pan & Andes Candies Mints (1/2 per cookie). They are still setting up, but my husband just tipped toed into the kitchen…
I want to know if you use a cake mix or a cookie mix, I wounder if the cake mix isn’t very liquid for a cookie
Mine turned out flat. Is that normal?
I ran out of Ande’s mints, but guess what? Nutella worked great for the remaining cookies!
These are soooo good! I can’t make them fast enough & everyone keeps asking for more!
Bought a bag of Andes Baking Pieces on a whim. So happy to find your recipe, made them today for X-mas cookies with a box of Betty Crocker super moist that I already had. They were so Fantastic I can’t wait to give them to friends and family!!! Here’s what I learned to do and not do. The tip for spraying Pam and using 2 spoons was absolutely brilliant. Mistake #1… I should of used parchment paper because the Andes baking pieces was a complete mess..lol Have 2 pans to work with. Mistake #2 don’t move them to a baking rack… my first batch stuck to the thing badly… had to put in fridge, chill them and pry them off. Second batch was awesome as I left them on the cookie sheet and once the Andes were melted and swirled I popped them the whole sheet in the fridge to harden. The super moist might have been the sticking issue though. I’m looking forward to making them over and over again to figure this whole thing out…LOL Thank you!!!!! YOU ROCK!!
You use a cake mix but you don’t make it as directed on the box. You just add the ingredients listed in the recipe.
This is going to be such an awesome addition to the yearly bake sale recipes. Thank you!!
This was VERY helpful and necessary info. Thank you.
Delicious !
We are going to make another batch include them in our holiday cookie tins.
I made these tonight .. made about 24 cookies.. going to make another batch to take to my sisters for Saturday. They came out great. thanks for the recipe.
Thank you so much for this recipe! I had the devils food cake mix and the Andes mint baking chips both of my favorite ingredients by the way..lol , These are the absolute best chocolate cookie recipe that i have found cant believe i didn’t think to do it before seeing your recipe, I even have a cook book that all the recipes in it use a box cake mix and this one should be in that too
i just baked these on a stone (as I do all of my cookies). When I read that the cookies stick, I decided to try lining the stone with parchment. Worked perfect! No sticking. I never cool cookies completely on stones because they get hard. After spreading the chocolate, transfer to a cooling rack.
Wonderful recipe! It’s a keeper!
Does this dough refrigerate ok? Have you ever done that?
You can refrigerate the dough, but you may want to let it set out for about 30 minutes before baking.
Fabulous! Some tips: 1) Andes Mints come in bits so they are already unwrapped and chopped, 2) I mixed some bits into the batter so the mint flavor is all through the cookie and 3) I didnt bother to spread the melted choc afterwards. It melted on its own and made an interesting design.
I would like to make these cookies for a cookie exchange on Christmas Eve (which is about a week away), can I make them on Sunday for the following Sunday without them tasting bad/old? If yes, would you suggest I put them in an airtight container in the fridge or put them in the freezer? Thanks and keep up the good work!
Hi Jen, These will freeze great too!
Great cookie and so easy to make. They firm up nicely when you let them cool on rack. I will make these again!
I made these for the first time in 2012, it has been a fmaily favorite ever since. They are by far the easiest and tastiest cookie to make. I sprinkle crushed candy cane on the top at Christmas
Hi Carol. We are so glad you love the Andes Mint Cookies. Crushed candy canes on top sounds delicious. Have a Happy New Year.
One of our favorite cookies! And soooo easy! This year I made them for Christmas with sprinkles on top!
No idea where to find these mints, but it looks great to me! I really LOVE mint. Been yearnin’ for Chocolate AND Mint. Thanks for this, I’ll be sure to try it soon. Looks like a winner for Christams Cookies AND all around the year. Some of your cookies are kind of hard though. But this looks all right. Once again, thanks!
This is always my go to when I need something quick. Everyone just loves these cookies!!
Great recipe!!
These cookies are delicious! They turned exactly like they are pictured.