Andes Mint Chocolate Cookies
Chock-full of minty dark chocolate Andes Mints, these Andes Mint Chocolate Cookies are your hot ticket to household fame! They're so good you'll even have to hide them from yourself!
Servings: 30 cookies
Ingredients
- 13.25 ounces Betty Crocker Chocolate Fudge Cake Mix (if using 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 1/2 cups chopped Andes Mint Pieces (48 Andes Mints, each chopped into 20 tiny pieces) (A 10 ounce bag of Andes Mint Baking Chips can be substituted)
Instructions
- Gather your ingredients.
- If using Andes Mints, carefully cut each mint into 12 tiny pieces. If using Andes Mint baking chips, set aside.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Gently stir in Andes Mint pieces with wooden spoon or rubber spatula. (or for the prettiest cookies, just stir in 1/2 of peppermint pieces and set other 1/2 aside for later)
- 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 place 2 -3 inches apart on cookie sheet.
- If you only stirred in 1/2 of your Andes Mint pieces earlier, now you can use the remaining 1/2 to gently press a few pieces onto the top of each cookie dough ball. This secret trick will make your finished cookies so pretty!
- 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!
- Then, you can even make up a dry batch of cookie mix to give as a fun gift to friends and family!
Notes
- Butter: When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Storing: Cookies can be stored at room temperature, covered in an airtight container, for up to 3 days.
- Make Ahead & Freezing: You can either make your cookies now and freeze for later, or my favorite Prep Ahead trick is to mix up the dough, roll into balls, and freeze the dough balls for later. Then you can have fresh baked cookies on demand, any time the craving hits! It's SO easy when you use these simple steps for How to Freeze Cookies!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
