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These Andes Mint Chocolate Cookies are soft, fudgy, and loaded with melty chocolate chips and Andes mint pieces. Made with a simple cake mix, they’re an easy treat that chocolate-mint lovers won’t be able to pass up!
A Chocolate Cookie Made for Mint Lovers
When it comes to after-dinner mints, I’d choose an Andes mint over the hard candies or the soft buttermints any day! So, when my sister-in-law brought these cookies over once a while back, I immediately fell in love. Then I realized they were super easy (same base recipe as my chocolate kiss cookies!) and had to share it with you!
Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.
- Devil’s Food Cake Mix – Chocolate cake mix will work, too!
- Andes Mints – These are small chocolate candies with a green wrapper; they’re SO good! You could also use Andes Creme De Menthe Baking Chips, but remember that the bag is 10 ounces (which is technically a little more than the recipe calls for), but go ahead and use it all… the more the merrier!
- Chocolate Chips – I recommend using semi-sweet chocolate chips (or dark chocolate chips) to balance the sweetness of the candies in the cookie. I wouldn’t recommend milk chocolate; otherwise your cookies will be very, very sweet.
- Melted Butter or vegetable oil – I tested the recipe with both butter and oil. Both proved to be great options; however, I did have a slight preference for the oil. While the butter was delicious, that flavor took a little bit away from the mint…long story short, either option can be used!
How to Make Andes Mint Chocolate Cookies
Start by unwrapping the candies. , This is the most time-consuming part of the recipe! Have the kids help, and it’ll go quickly!
Once the wrappers are off, chop them coarsely and set aside.
Next, get the oven preheated and prepare your baking sheets with parchment paper or silicone baking mats.
Then, in a large bowl, combine the cake mix, oil, eggs, chocolate chips, and about 2/3 of the Andes mints (if you accidentally add them all, no worries, you just won’t have any on top). Just a note that most cake mixes are between 13.25 and 15.25 ounces. I’ve used both sizes with great success in this recipe.
Then scoop the cookie dough onto your prepared pan (I typically fit about 10 cookies on a sheet). Add a few of the extra Andes mints on top.
Bake one sheet at a time for about 8 minutes. The center should still be quite soft, but if it’s still shiny and sticky on top, add a couple of minutes.
Here’s a tip for perfectly round cookies: right when the cookies come out of the oven, get a large round glass or cookie cutter, place it over a cookie, and swirl it to scoot the edges into a nice circle!
Repeat for each of the cookies. Let the cookies cool for a bit on the counter before removing them to a wire rack.
Melted Butter vs. Vegetable Oil
I tested the recipe with both options – 1 stick (1/2 cup) melted and cooled butter and 1/2 cup of vegetable oil. Both proved to be great options, however I did have a slight preference for the oil. While the butter was delicious, that flavor took a little bit away from the mint…long story short, either option can be used!
How to Store Leftover Cookies
Store your leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
You can also freeze the unbaked cookie dough! Simply scoop into portions, freeze on a baking sheet, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes to the baking time.
Other Mint Chocolate Desserts To Try
Andes Mint Chocolate Cookies
Equipment
- Cookie Sheets
Ingredients
- 48 Andes mints, unwrapped 1 – 8.5 ounce bag
- 1 box Devil's food cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
- Coarsely chop the mints and set aside.48 Andes mints, unwrapped
- Add the dry cake mix, oil and eggs to a large bowl and stir until combined.1 box Devil's food cake mix, 1/2 cup vegetable oil, 2 eggs
- Stir in about 2/3 of the chopped candies and all of the chocolate chips.1 cup semi-sweet chocolate chips
- Scoop the dough (1 1/2 – 2 tablespoons each) onto the prepared baking sheets (it'll make about 28 cookies), giving at least 2 inches between the cookies so they have room to spread.
- Press a few more candies on top of the dough.
- Bake for 8-10 minutes; the cookies will be very soft in the center still, but will firm up as they cool.
- Let cool for 10-15 minutes on the pan before removing to a wire rack to cool completely.
Notes
- Chocolate cake mix can be used also.
- Melted butter can be used in place of the vegetable oil, if desired.
- To make the cookies in really nice circles, right when the cookies come out of the oven, use a large glass or round cookie cutter and swirl them around each cookie. The warm edges will be easily scooted into a perfect circle, making them extra pretty!
