Andes Mint Cake Mix Cookies: Easy, Fudgy, and Irresistibly Minty Chocolate Bliss
Get ready to indulge in the ultimate combination of convenience and decadence with these incredible Andes Mint Cake Mix Cookies! We’re taking two beloved dessert concepts – the classic Andes mint cookie and the unbelievably simple cake mix cookie – and blending them into one show-stopping treat. The result? Super easy, intensely chocolatey, and delightfully fudgy cookies bursting with cool mint flavor. Whether you’re a seasoned baker or just starting out, this recipe is designed for success, delivering perfectly soft and chewy cookies every time.
Andes Mints have long been a favorite, especially during the holiday season, known for their distinctive layer of mint green sandwiched between two thin layers of chocolate. Traditionally, Andes mint cookies involve baking a chocolate cookie and then pressing a mint candy onto it while still warm, allowing it to melt into a luscious, spreadable glaze. This method creates a beautiful and delicious mint-chocolate topping that’s hard to resist. Our recipe takes that beloved flavor profile and simplifies the process using a cake mix base, making it even quicker and more accessible for busy bakers.
If you’re new to the world of cake mix cookies, prepare to have your mind blown! These cookies are a revelation in baking simplicity. They require minimal ingredients and effort, yet consistently produce soft, tender, and flavorful cookies. The beauty of cake mix cookies lies in their versatility. You can start with almost any cake mix flavor – chocolate, vanilla, red velvet, lemon – and customize it with your favorite mix-ins. From M&M’s to chocolate chips, nuts, or even other candies like our Red Velvet M&M Cookies, the possibilities truly are endless. This recipe, however, focuses on harnessing the rich, deep chocolate flavor of a devil’s food cake mix to perfectly complement the refreshing mint of Andes candies.
Why You’ll Love These Andes Mint Cake Mix Cookies
Beyond their incredible flavor, these cookies offer several advantages that make them an absolute must-try:
- Effortless Preparation: Using a cake mix as a base drastically cuts down on measuring and mixing, making this one of the quickest cookie recipes you’ll find.
- Fudgy Texture: Cake mix cookies are known for their wonderfully soft and fudgy texture, and these Andes Mint cookies are no exception. They practically melt in your mouth!
- Irresistible Flavor Combination: The classic pairing of rich chocolate and cool peppermint is a match made in heaven. Each bite delivers a perfect balance of sweet and refreshing.
- Perfect for Any Occasion: Whether it’s a holiday party, a casual get-together, or just a treat for yourself, these cookies are always a hit. They also make fantastic edible gifts!
- No Chilling Required: Unlike many cookie doughs, this one doesn’t require refrigeration, meaning you can go from mixing to baking in no time.
What You’ll Need for Andes Mint Cake Mix Cookies
The beauty of this recipe lies in its simplicity and minimal ingredient list. You’ll only need a few pantry staples to create these delightful treats:
- Chocolate Cake Mix: Opt for a standard 15.25 oz box of devil’s food or any rich chocolate cake mix. This serves as the dry base for our cookies, providing both flavor and structure. Make sure you only use the dry mix and not any additional ingredients listed on the cake mix box.
- Vegetable Oil: A neutral oil like vegetable oil is crucial for creating the perfect soft and chewy texture that cake mix cookies are famous for. It adds moisture without imparting a strong flavor.
- Eggs: Eggs act as a binder, helping to hold the cookies together and contributing to their rich, fudgy consistency. Large eggs are typically recommended for baking consistency.
- Chocolate Chips: Semi-sweet chocolate chips are mixed into the dough to enhance the chocolate flavor and add extra pockets of melted goodness. You can also use milk chocolate or dark chocolate chips if you prefer.
- Andes Mint Candy: The star of the show! You’ll need about 40 pieces of classic Andes Crème de Menthe Thins. These will be used both for stuffing inside the cookies and for topping them right after baking, creating that signature minty finish.
This simple combination of ingredients transforms a basic cake mix into a gourmet-tasting cookie. The chocolate cake mix provides the perfect canvas for the vibrant mint flavor of the Andes candies.
How To Make Andes Mint Cake Mix Cookies: Step-by-Step Guide
Making these decadent cookies is incredibly straightforward. Follow these steps for perfect results every time:
- Prepare the Andes Mints: Start by carefully unwrapping 24 of the Andes mint candies. Break each of these 24 mints in half, so you have 48 halves. You’ll be stacking two halves together to create a thicker center for the cookie, which helps prevent them from melting too quickly and ensures a delightful minty core. Set aside these stacked mints. Next, take the remaining Andes mints (about 16 pieces) and chop them into smaller, irregular pieces. These will be sprinkled on top of the cookies after baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make for easy cleanup.
- Mix the Dough: In a large mixing bowl, combine the dry chocolate cake mix, vegetable oil, and eggs. Use an electric mixer on medium speed, or mix vigorously with a sturdy spoon, until all ingredients are well blended and a thick, uniform dough forms. The dough will be quite dense. Once smooth, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Form and Stuff Cookies: Take a small portion of the cookie dough (about 1.5 to 2 tablespoons) and flatten it in the palm of your hand. Place one of your prepared stacked Andes Mint candies in the center of the flattened dough. Carefully wrap the dough around the mint, shaping it into a smooth ball, ensuring the mint is completely enclosed. Repeat this process for all the remaining dough and mint stacks.
- Bake to Perfection: Arrange the cookie dough balls onto your prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for 9-11 minutes, or until the edges of the cookies are set and the centers still look slightly soft. Overbaking can lead to dry cookies, so keep an eye on them!
- Add Toppings and Cool: Once removed from the oven, immediately sprinkle the chopped Andes mint pieces you prepared earlier onto the warm cookies. The residual heat will gently melt the mints, creating a beautiful and aromatic topping. Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period helps them firm up and prevents them from breaking.
- Store: Once completely cooled and the chocolate has set, store your delicious Andes Mint Cake Mix Cookies in an airtight container to maintain their freshness and soft texture.
Recipe Tips for Perfect Andes Mint Cake Mix Cookies
To ensure your cookies turn out perfectly every time, here are some helpful tips:
- Stacking the Mints: The trick to getting that delightful, gooey mint center without it completely melting out is to stack two half-mints together. This creates a thicker layer of mint that holds its shape better within the cookie as it bakes, allowing the cookies to remain wonderfully thick and fudgy.
- Mint Flavor Variation: If you’re looking for an even more intense mint flavor, or if you can’t find regular Andes mint candies, consider using mint-flavored chocolate chips. You can mix these directly into the dough instead of regular chocolate chips and also use them for the topping. This is a great way to ensure minty goodness throughout every bite.
- Dough Consistency: Cake mix cookie dough is naturally thick. If it seems too crumbly to work with, add a tiny bit more vegetable oil (half a teaspoon at a time) until it’s pliable enough to form balls. Avoid adding too much, as it can make the cookies spread excessively.
- No Chilling Needed: One of the best parts about this recipe is that it does NOT require chilling the dough! This means instant gratification. However, if you prefer to make the dough ahead of time or find your kitchen particularly warm, you can certainly place the formed cookie balls in the fridge for 15-30 minutes while your oven preheats. This can help prevent excessive spreading.
- Storage: Store your cooled Andes Mint Cake Mix Cookies in an airtight container at room temperature. They will remain wonderfully soft and delicious for 3-4 days. For longer storage, see our freezing tips below.
- Serving Warm: While these cookies are incredible cooled, they are absolutely divine when enjoyed warm. The gooey chocolate and wonderfully melty mint create an experience that truly can’t be beaten. Pop one in the microwave for a few seconds if you want to recapture that fresh-out-of-the-oven magic!
Variations and Substitutions
While the classic Andes Mint Cake Mix Cookie is fantastic, don’t hesitate to get creative with these variations:
- White Chocolate Mint: Use a white cake mix and white chocolate chips, then either use regular Andes mints or chopped peppermint patties for a different color contrast.
- Double Mint: Add a few drops of peppermint extract (1/4 to 1/2 teaspoon, to taste) to the cookie dough along with the liquid ingredients for an extra kick of mint flavor.
- Holiday Twist: Crush candy canes and sprinkle them on top of the warm cookies instead of or in addition to chopped Andes mints for a festive touch.
- Chocolate Overload: Use dark chocolate chips and a rich dark chocolate cake mix for an intense chocolate experience that stands up to the mint.
- Gluten-Free: Many brands now offer gluten-free cake mixes. You can typically substitute these directly into the recipe, but always check the specific instructions on the GF cake mix box.
Freezing Instructions
These Andes Mint Cake Mix Cookies are excellent for making ahead and freezing, either as dough or after baking:
- Freezing Dough: Prepare the cookie dough as instructed and form balls around the stacked Andes mints. Place the formed cookie dough balls on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer the cookie dough balls to a freezer-safe zip-top bag or airtight container. They can be stored in the freezer for up to 3 months. When ready to bake, place frozen dough balls on a lined baking sheet and bake for an additional 2-4 minutes compared to the fresh dough, or until edges are set.
- Freezing Baked Cookies: Allow baked cookies to cool completely. Once cool, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper if stacking. They can be stored for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh taste.
More Fun Cookie Recipes to Explore
If you’re a cookie enthusiast like us, you’ll love these other fantastic cookie recipes:
- Nutella Cookies: Rich, hazelnut-chocolate perfection in every bite.
- Perfect Chocolate Chip Cookies: The classic done right – crispy edges, chewy centers.
- Reese’s Peanut Butter Cookies: A dream for peanut butter and chocolate lovers.
- Cosmic Brownie Cookies: A nostalgic treat inspired by your favorite childhood snack.
- Cornflake Cookies: A unique texture and delightful sweetness that’s surprisingly addictive.
- Oatmeal Cranberry Cookies: Chewy oatmeal cookies with a burst of tart cranberries and sweet white chocolate.
- Peanut Butter Chocolate Chip Cookies: The best of both worlds in one delicious cookie.
Andes Mint Cake Mix Cookies
Erin Sellin
10 minutes
20 minutes
30 minutes
24
Pin Recipe
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Equipment
-
Mixing Bowls
-
GIR Spatula
-
Liquid Measuring Cup
Ingredients
-
1
15.25 oz box devil’s food cake mix (just the dry mix) -
1/3
cup
vegetable oil
-
2
whole large eggs -
1/3
cup
semi-sweet chocolate chips
-
40
Andes mint candies
Instructions
-
Preheat your oven to 350º F (175°C). Line a baking sheet with parchment paper or a silicone mat.
-
Break 24 of the Andes mints in half. Stack 1 half on top of the other to create 24 thicker mint centers. Chop the remaining 16 mints into small pieces for topping.
-
In a large bowl, combine the chocolate cake mix (dry), vegetable oil, and eggs. Mix until well blended and a thick dough forms. Stir in the semi-sweet chocolate chips.
-
Scoop about 1.5-2 tablespoons of dough and flatten it. Place a stacked Andes Mint candy in the center, then wrap the dough around it, shaping it into a smooth ball. Place on the lined baking sheet.
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Bake for 9-11 minutes, or until the edges are set and the centers look slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
-
Immediately after removing from the oven, place the chopped mints onto the warm baked cookies. Allow them to cool completely on the wire rack until the chocolate topping is set before storing.
-
Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
Nutrition
Serving:
1
g
|
Calories:
183
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
172
mg
|
Fiber:
1
g
|
Sugar:
15
g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Erin Sellin
10 minutes
20 minutes
30 minutes
Dessert Recipes
American
24
183
cake mix cookies
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