Andes Mint Cookies made with Chocolate Cake Mix and Andes Mint Candies! This is the easiest most festive dessert perfect for celebrating St Patrick’s Day! You would never know these cookies come from a cake mix!
Love Mint Flavored Desserts? Then try my Mint Brownies or my Mint Chocolate Mousse!
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Andes Mint Cookies
These Andes Mint Cookies couldn’t be easier! They are made with store bought chocolate cake mix, eggs and butter and scooped into mounded tablespoons. The cookies come out soft, fluffy and fudgey. They are loaded with chocolate flavor. They are awesome by themselves but even better with the andes frosting and peppermint buttercream on top!
The frosting on these Mint Andes cookies is created with an Andes mint. The andes chocolate adds the perfect amount of peppermint to the cookie. It’s spread on top of the soft chocolate cookie right after they come out of the oven. It’s like magic! The mint hardens after it cools and creates the perfect topping for these cookies!
I’ve always loved the chocolate mint combo. Hello thin mints! These cookies are the perfect combination of chocolate and peppermint.
What you’ll need to make these cookies:
- Chocolate Cake Mix: Any chocolate cake mix will do! I always reach for devils food cake because I find it to be richer and fluffier thanks to the extra cocoa powder and baking soda added to it! Use whatever you have on hand though or can find at the store.
- Eggs: Two large eggs are added for richness and flavor!
- Unsalted butter: Melted butter is added to the cake mix. Feel free to brown your butter for an extra punch of flavor!
- Andes Mints: For topping the cookies! I don’t know why I have a hard time finding these in the grocery store even during February and March! I find it easier to buy them online! I’ve also heard the dollar store carries them!
- (Optional!) Peppermint Buttercream: If you want to get extra fancy make my peppermint buttercream! All you need is butter, powdered sugar, milk, peppermint extract and green food coloring.
How to Make Andes Cookies
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In a large bowl combine cake mix, eggs and butter. The batter will be very thick that’s ok!
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Spoon out heaping tablespoon size cookies onto a baking sheet lined with parchment paper.
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Bake in a 350 degree oven for 7-9 minutes or until the edges of the cookies look set. Kelley’s Tip! The cookies will continue to cook as they cool so I always try to underbake my cookies a bit to factor in some carry over cooking.
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Place 1 Andies Mint ontop of each cookie and allow chocolate to rest 1 – 2 minutes or until melted. I like to use a butterknife to help spread it. My three year old loved helping me do this!
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Transfer the cookies to a cooling rack to cool completely and allow chocolate to set.
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(Optional!) When cookies are cool and the andes frosting is set pip your buttercream frosting ontop!
How to make Peppermint Buttercream
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Add butter to a stand mixer with the whisk attachment. Beat until lighter in color and fluffy.
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Add in powdered sugar, milk and peppermint extract. If you are not a huge mint fan you can go easy on the peppermint extract or substitute vanilla extract instead. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
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Add in green food coloring and mix for another minute to combine. Set aside until ready to frost the cookies.
Best Way to Store These Andes Cookies
These cookies can be stored in an airtight container at room temperature for up to 4 days. To easily stack these cookies place a sheet of parchment paper in between them! Another tip is to place them in the freezer for 30 minutes then remove from the freezer and transfer to a ziplock bag. This is the best way to ensure the chocolate and buttercream icing won’t stick to the cookies. P.S. These cookies are also excellent frozen!
Here are more delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Brookie Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Double Chocolate Coconut Oil Cookies
Andes Mint Cookies
Ingredients
Andes Mint Cookies
- 1 Box Devil's Food Cake mix
- 2 large eggs
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 1 package of andes mints
Peppermint Buttercream
- 4 tablespoons unsalted butter, softened
- 2 cup powdered sugar
- 2 tablespoons milk, I used 1%
- 1/8-1/4 teaspoon peppermint extract, to taste
- 3 drops green food coloring
Instructions
Andes Mint Cookies
- Preheat oven to 350 degrees. Line cookie sheets with a silicon baking mat or parchment paper.In a large bowl combine cake mix, eggs and butter. The batter will be very thick.
- Spoon out 1 tablespoon cookies and place on the prepared cookie sheets.
- Bake for 7-9 minutes. Remove from oven and allow to cool for 1 minute.
- Place 1 Andies Mint ontop of each cookie and allow chocolate to rest 1 - 2 minutes or until melted (You can always take a butterknife and help to spread it).
- Transfer the cookies to a cooling rack to cool completely and allow chocolate to set.
- Optional! When cookies are cool and the andes frosting is set pip your buttercream frosting ontop!
Peppermint Buttercream
- Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
- Add in powdered sugar, milk and peppermint extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
- Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost the cookies.
Nutrition Information
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Cookie base adapted from Your Cup of Cake
Manali
I will take a dozen of these, they look so good!