Thick, fudgy mint chocolate chip cake mix cookies need only six ingredients!
mint chocolate chip cake mix cookies
These double chocolate cake mix Andes mint cookies are SO easy to make and delicious! Thick and chocolatey, with just the right mint flavor and filled with Andes creme de menthe thins, they're a cookie jar favorite.
If mint and chocolate are flavors you adore, you'll also love these Thin Mint cookies or this peppermint bark dessert.
And be sure to try our mint chocolate chip Rice Krispie Treats or mint chocolate chip fudge.
more cookies we love
tools to make Andes mint cookies
You’ll need two baking trays.
Line your baking trays with parchment paper for easy clean-up.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
A two-tablespoon scoop is great for portioning cookie dough and evenly-baked cookies.
You'll of course need one package of Andes creme de menthe thins. I also add a bit of pure peppermint extract (not imitation and not oil).
how to store mint chocolate chip cake mix cookies
Store your Andes mint cookies at room temperature in a sealed container for up to 5 days.
You may also freeze cookies once they are totally cool.
variations on your chocolate mint cake mix cookies
For a fun twist, right after you remove the cookies from the oven, place one unwrapped Andes candy on top! The heat will melt the chocolate mint to mimic frosting.
You can also use your favorite chocolate chip cookie recipe, add some peppermint extract to the dough, and substitute chopped Andes candies for the chocolate chips.
RECIPE
Andes mint cookies
You need only 6 ingredients to make thick, fudgy Andes mint cookies from chocolate cake mix. Delicious, easy cookies!
Ingredients
- 1 box (15.25 ounces) chocolate cake mix
- ⅓ cup vegetable or canola oil (2.6 ounces)
- 2 large eggs
- ½ teaspoon pure peppermint extract
- 28 Andes creme de menthe thins, chopped
- ½ cup semi-sweet chocolate chips (3 ounces)
Instructions
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with the flat beater, place the cake mix.
- Beat in the oil and eggs.
- Stir in the peppermint extract.
- Gently stir in the chopped candy and chocolate chips.
- For best results, chill dough for 1 hour.
- With a two tablespoon scoop, portion cookie dough into balls. Place 2-inches apart on the baking trays.
- Bake one tray at a time for 10 to 12 minutes or until cookies are set.
- Let cool.
Notes
An oven thermometer helps ensure your oven temperature is accurate.
Store in a sealed container for up to 5 days at room temperature. May freeze cookies.
For a variation, place an unwrapped Andes candy on the cookies as soon as you take them out of the oven.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 166mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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Did you make this recipe and think it was great or do have any questions? Leave a comment below and rate the recipe using stars (5 stars means you love it!)
Ronda Walton
Do you have to include the peppermint extract? Not real fond of peppermint, but love Andes mints
Meaghan Mountford
Hi Ronda, yes, you can absolutely omit the peppermint extract! They'll still taste great.