Andes Mint Cookies Recipe

Andes Mint Cookies are my new favorite thing. They are so easy to make and I have no words to explain the texture to you. They are the perfect combination of mint and chocolate, and you will go absolutely crazy for these.

This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING. (And very rich. Warning- you WILL need a glass a milk to go with them)

If you are looking for a fast, and delicious cookie recipe for this season, look no further. This recipe is all you need. They are also very addicting. As rich as they are, you won’t be able to have just one.

The best part, is these cookies only require 4 simple ingredients. Yes, you read that right, 4 ingredients.

How to make Andes Mint Cookies:

The best part, is these cookies only require 4 simple ingredients. Yes, you read that right, 4 ingredients. All you need is:

  • 1 (15.25 ounce) pkg. devil’s food cake mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 pkg. Andes Mints
1. Mix the first three ingredients together and roll the mixture into balls. I would suggest making the balls pretty small. You want the Andes Mint to fit on it.

 

2. Bake them at 350 degrees for 6 to 9 minutes. While they are cooking, unwrap your Andes Mints so they are ready to go. When they are done, pull them out of the oven and put an Andes Mint on top.

*The trick is to put them on while the cookies are still hot so the Andes Mints will melt on top of the cookie.

 

what is the best way to store these if i make them ahead of time?

Holidays get a little crazy, so the more you can use your time wisely and make things ahead of time, the better.

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.

The best way to store and preserve them, is to put them in an airtight container, and put them in the freezer.

The day before serving them, we recommend removing them from the freezer and putting them on the counter, or in the fridge for 24 hours.

You could also reheat them in the oven a little bit, just to make them warm, but it will melt the chocolate a little bit.

the perfect holiday drinks to serve with cookies:

Don’t get me wrong, I love cookies and milk, but there are a few holiday drinks, that only come around this time of year, so you have to take advantage of them.

Here are a few of our favorite holiday beverages to drink with our favorite cookies. They are all alcohol free, and kid friendly, so everyone can enjoy the holidays.

Red Velvet Hot Chocolate: Just when red velvet couldn’t get any tastier, we turned it into hot chocolate, and you are going to love it. It is so creamy, and I love dipping cookies or brownies in it.

Nutella Hot Chocolate: If you are anything like me, you like the rich with the rich. I don’t care what anyone says, there is no such thing as too much chocolate, and this hot cocoa, and the cookies, complement each other, perfectly.

watch how to make ANDES Mint Cookies, Here:

Did you know we have a Youtube Channel? We created it, specifically with you in mind. It has all our family favorite recipes, that we wanted to share with you.

We know how difficult it can be to make a recipe, without ever trying or seeing it before, which is why we created our channel.

We take you through each recipe, step by step, and show you exactly how to make it. Each recipe is tried and true, so you can trust even the pickiest eaters, will love it.

Watch how to make these 4 Ingredient Andes Mint Cookies, here:

looking for more holiday cookie recipes? Here are a few of our favorites:

Serves: 30

Andes Mint Cookies Recipe

These easy Andes Mint Cookies are perfect for the holiday season!

10 minPrep Time

9 minCook Time

19 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (15.25 ounce) package devils food cake mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 30 Andes Mints

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cake mix, oil and eggs.
  3. Roll dough into a 1 inch ball and place on baking sheet.
  4. Bake for 6-9 minutes.
  5. Take baking sheet out of oven and while cookies are still very hot, place an Andes Mint on top of each cookie.
  6. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

Tags

Allergy
dairy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
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120 Responses to “Andes Mint Cookies Recipe”

  1. @ 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 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!
  2. Anonymous
    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?
  3. Anonymous
    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.
  4. 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!
  5. Anonymous
    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!!
  6. @ 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!
  7. 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.
  8. 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? :) )
  9. @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!
  10. Anonymous
    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?!?
  11. 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.
  12. Anonymous
    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 :)
  13. 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!
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
    • 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. :)
  19. 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 and My Recipe Magic is a fabulous site. Thank you for making my day :) Krista @ http://ahandfulofeverything.blogspot.com
  20. Jennifer
    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!
  21. 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 :)
  22. 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.
  23. 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!!
  24. 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
  25. Connie H.
    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 didn’t bother to spread the melted choc afterwards. It melted on its own and made an interesting design.
  26. 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!

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