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Andes Mint Cookies – a chewy chocolate cookie topped with an Andes Mint glaze. These are a classic holiday cookie that are so easy to make and always disappear in no time!
When it comes to holiday baking there are a few flavor combinations that I love. The mint and chocolate combo is really high up on the list for the holidays.
Peppermint Recipes just scream December, and these classic Andes Mint Cookies fit the bill perfectly!
Andes mint cookies are one of those cookies that have been around forever! There are different version with a totally from scratch dough and a cake mix dough. I personally love the cake mix recipe, because it is so easy and it makes the best cookies!
What’s In Andes Mint Cookies
- Devils Food Cake Mix
- Vegetable Oil
- Eggs
- Andes Mints
It really could not be any easier that 4 ingredient cookies!
How To Make Andes Mint Cookies
Cake mix cookies are so easy to make, you will be making these all holiday season long!
- In a bowl mix together the cake mix, vegetable oil, and eggs until everything is well incorporated.
- Scoop balls of dough onto a baking sheet and bake for about 10 minutes until the edges of the cookies are set and the tops are dry.
- Remove from the oven and place 1-2 Andes mint candies on the top of each cookie. Let it sit for about 5 minutes until it gets melty.
- Use the back of a spoon or knife to gently spread the the mints to make a “frosting” over the cookies.
How To Store Cookies
Let the cookies cool completely so that the icing completely sets up. Then store the cookies in an air tight container for up to 5 days. You can definitely make these cookies ahead and store in the freezer. Then just take them out when you are ready to serve.
The biggest tip when making cookies is to not over bake them. As the cookies cool on the baking sheet they will continue to bake, so you want to take them out before they are completely done.
More Christmas Cookies To Try
- Frosted Sugar Cookies
- Christmas Magic Cookie Bars
- Oatmeal Cranberry Cookies
- Avalanche Cookies
- Chewy Molasses Cookies
- Coconut Macarons
- Grinch Sugar Cookies Bites
Andes Mint Cookies
Ingredients
- 1 15.25 oz Devil’s Food Cake Mix
- 1/3 cup vegetable oil
- 2 whole large eggs
- 48 Andes Mint candies, unwrapped
Instructions
- Preheat oven to 350º F.
- Combine cake mix, oil and eggs until everything is well blended.
- Scoop balls of dough onto a baking sheet, 2 inches apart. Bake for 8-9 minutes, be careful not to over bake them.
- Immediately after removing from the oven, place Andes Mints on top of the cookies. Use 1-2 mint per cookie.
- After about 5 minutes, use the back of a spoon or knife to spread the melted mint across the top.
- Let the chocolate completely set up before removing and storing in an air tight container for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Four ingredients only! I know what I’m baking tomorrow! 🙂
Chocolate mint, yes please!!! Love the sound of these fudgy cookies!!
Ohh, I love Andes mints and it’s strange because I do not always like minty things. These cookies look so yummy!
yum these look delicious! I love cookies made with cake mix-thanks for sharing this awesome variation 🙂
Oo I love using cake mix for cookies. Makes life so easy.
Shoot, those are easier than mine! I heart Andes Mints!!!
http://runningwiththedevil-eggsthatis.blogspot.com/2011/02/mint-chunk-cookies.html
Mmmm I love andes mint candies and have a package sitting in my cabinet right now! 🙂
Those sound so good! Andes Mints are one of my favorite treats, so I love the idea of making them into a cookie!
These are really perfect cookies! Everyone loved it!
Oh my, fudgy and minty!! These cookies are incredible!! YUM!