Get your Andes Mint and Chocolate fix with this Easy Andes Mint Cookies Recipe with Cake Mix! Trust me… these easy 4 ingredient cookies are beyond addictive!!
Then… make sure you also try making these outrageous Peppermint Crunch Cookies for the holidays this year!
Easy Andes Mint Cookies Recipe
Are you ready to meet your new favorite chocolate cookie?
This Chocolate Andes Mint Cake Mix Cookies Recipe made with bits of Andes Mint delivers BIG time cookie happiness!
Kay writes: “These cookies are great and so simple. I have baked them many times and everyone always asks for the recipe. They are soft, chewy and delicious!”
Plus, these soft and chewy Andes Mint Cookies are so easy to make! Just 4 ingredients and you’re done!
It’s doesn’t get much easier than a 4 Ingredient Cookie Recipe!
So what are you waiting for? Let’s get these Easy Andes Mint Chocolate Cookies baking already, shall we?
Here’s what you’ll need to get started…
Related: 89 Cake Mix Cookie Recipes
Andes Mint Cookie Ingredients
It takes just 4 easy ingredients to make the BEST Andes Mint Cookies!
- Chocolate Cake Mix
- Andes Mints Baking Chips (or chopped Andes Mints)
- Butter
- Eggs
Who would’ve thought you could create your new favorite cookie using just 4 ingredients.
YUM!
Are Andes Baking Chips the Same as Andes Mints?
Yes… they sure are!
Andes baking chips are just itty bitty pieces of Andes mints, ready to go for baking.
However, if you’re unable to find them at your local grocery store, you can simply chop up Andes mints to make your own baking chips!
Easy peasy!
Can You Freeze Andes Mint Cookies?
Yes, you sure can!
My favorite Prep Ahead trick is to mix up the dough, roll into balls, and freeze for later.
It’s easy when you use this simple trick for How to Freeze Cake Mix Cookies!
How to Make Andes Mint Cookies with Cake Mix
Start by mixing together the Cake Mix, Butter & Eggs until everything is well combined.
Then stir in your in Andes Mint Pieces.
Chill the dough in your refrigerator.
While waiting for the dough to chill, line your baking sheets with parchment paper.
Once the dough has finished chilling, start rolling your cookie dough into rounded balls.
Bake the cookies in the oven per the instructions on the recipe card.
Once they are done baking, remove from the oven and allow the cookies to cool on wire racks.
Then… there’s just one thing left to do. DEVOUR one of your delicious fresh baked Andes Mint Cookie!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How To Make Andes Mint Cookie Mix in a Jar
This cookie mix also makes a great Andes Mint Cookie Mix in a Jar homemade gift that is ideal to give to friends and family! This Gift in a Jar is so quick and simple to put together, and ALWAYS a hit.
Gifts in a jar are the perfect way to personalize your gifts and stay on budget!
Here’s how you can make some up as gifts…
Carefully empty entire contents of cake mix package into a Quart sized Wide Mouth Mason Jar.
Gently pack down.
Pour in Andes Mint Pieces.
Using your jar’s lid topper, trace a circle on a piece of scrapbook paper, then cut out.
Put the silver jar topper on top, place your circle cut from scrapbook paper on top, then screw on the jar’s lid.
Wrap some fun ribbon around the silver lid, and you’re done!
This cookie mix can be made up to 4 weeks ahead of time, and stored in a pantry or cool, dark cupboard. So make some up today. Then give this yummy cookie mix gift to friends, family, foodies, coworkers, or neighbors!
Andes Mint Cookie Mix Baking Instructions
Attach a label (or add the instructions to the top of the jar’s lid) with the following baking instructions:
- Whisk together 2 Eggs + 1/3 cup Melted Butter in large bowl.
- Pour in entire contents of jar, and stir well with spoon.
- Chill dough in refrigerator for 2 hours.
- Form cookie dough balls & bake on parchment lined cookie sheets.
- Bake at 350 degrees for 7 – 13 minutes, or until done.
Chocolate Andes Mint Cookies Reviews
What Your Frugal Friends are Saying About This Chocolate Andes Mint Cookies Recipe…
Kay writes: “These cookies are great and so simple. I have baked them many times and everyone always asks for the recipe. They are soft, chewy and delicious!”
Amanda writes: “Made these and they were a huge hit! So chewy and delicious”
Kim writes: “Really easy and good! I drizzled melted chocolate fudge frosting over top and sprinkled with additional chopped mint pieces.”
Alice writes: “These are so easy and quick, and make people think you made a real effort. A keeper.”
Brittany writes: “So delicious and gone in an instant!!!”
Erika writes: “Recipe was great.I received rave reviews when I gave them as gifts”
Andrea writes: “Easy cookie recipe that turned out great! I think Santa will really enjoy them!”
Joanna writes: “Used a fudge cake mix because that’s what I had on hand. Turned out great!”
Sarah writes: “Everyone loved them! So easy! Will definitely make again!”
Jillian writes: “Delicious!! Used Andes mints and just cut them up and added choc chips too”
Debbie writes: “Better than Girl Scout Thin Mints, hands down! We’ll be making a lot more of these.”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Easy Andes Mint Cookies Recipe
Ingredients
- 13.25 ounces Betty Crocker Chocolate Fudge Cake Mix
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 1/2 cups Andes Mint Baking Chips (10 ounce bag) (Chopped Andes Mints can be substituted)
Instructions
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Andes Mint pieces with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
And… if you love Andes Mints, you’ll also love this Andes Mint Brownie Recipe!
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Deborah Bar Poole says
Can you bake these in a 9×13 pan for cookie bars instead of individual cookies?
If so, how long would you bake for?
Heidi says
I honestly haven’t tried that, Deborah… but if you do, let me know how it turns out!
Jessie Schnack says
Did you do bars? I’m wondering too! Thank you!
Jessie Schnack says
Did you end up doing bars? Please share tips if so. Thank you!
Jj says
Can we make the dough the night before and refrigerate or is it only a 2 hour fridge recommended
Heidi says
Hi Jj ~ yes, you can make it the night before, but you will want to let it warm up just a bit prior to forming the dough balls. Hope that helps! 🙂
Jj says
Do these taste cakey or like a cookie
Heidi says
They taste just like a traditional cookie… the cake mix box just serves as a shortcut. 🙂
Christie says
Ohhh my goodness these Andes Mint Dark Chocolate Cookies sound sooo good and decadent! I love how easily your cookie recipes come together! Definitely worth coming back to again!
Heidi says
Thanks, Christie! They really are heavenly, and the perfect treat for any Andes Mint lover! 🙂
Nikki says
I have four boxes of regular Andes mints. Can I use those or do I have to use the baking chips?
Heidi says
Hi Nikki ~ you can definitely substitute chopped Andes Mints. You’ll just want to have 1.5 cups of chopped Andes mints for this recipe. Hope that helps! 🙂
Anna says
I was skeptical… nothing that good could come from a BOX. Let alone a cake mix box. But dang, they are yummy! And so easy!
I couldn’t find Andes Mints in the store so I used the mint morsels from the baking aisle and they are ooey, gooey good! I got about 3 dozen from a box making about 1-1.5 inch balls.
Heidi says
Aww ~ so glad you liked them, Anna! 😉
Gretchen says
I doubled the recipe and used a nice cream scopper to place 6 balls/baking sheet. With this size cookie I got roughly 3 dozen. I baked for 10 min. And they came out delish!
Heidi says
I’m so glad you liked them, Gretchen! I love the ice cream scooper trick, too! 😉
Priscilla P. says
I’m loving ALL of the recipes. I’m a new Family and Consumer Science teacher. We’ve been studying quick breads and this week we are making three if these recipes. At the end of the day I’ll have about 50 doz cookies!!
Heidi says
Aww ~ how fun, Priscilla… I’m so glad you and your students are enjoying all of the recipes!
Ashlee says
I noticed that it’s taking a lot longer then 8-9 minutes to cook. After 10 minutes and 5 minutes cooling on the pan they were flat and still gooey so I put them back in for another 5 minutes and noticed they had risen up nicely. Haven’t tried them yet but they look delicious! I did half with Andes and have with Reese’s minis.
Ashley says
This sounds great! I want to try them for the cookie exchange I am going to. How many cookies will this recipe make?
Heidi says
Hi Ashley ~ this recipe makes approximately 2 dozen cookies, give or take. Hope that helps! 😉
P says
I want to make these cookies ahead of time for Christmas. Do they freeze well? Tanks.
Heidi says
I honestly haven’t tried freezing them for later… if you do, let me know how they turn out!
Brigette says
I made these for my brother in laws bday party and they were devoured. Everyone loved them and asked if they could take some home. This recipe is a keeper
Heidi says
Yay ~ I’m so glad everyone liked them, Brigette! Aren’t they so easy to make… and SO yummy! 😉