Andes Mint Chocolate Cookies
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!
Servings: 28 cookies
Calories: 166kcal
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!
Nutrition
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 123mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 15IU | Calcium: 20mg | Iron: 1mg