Andes Mint Cookies

Andes Mint Cookies made with devils food cake mix topped with melted andes mint and peppermint buttercream. The easiest cookie you will ever make and perfect for St Patrick’s Day!

Andes Mint Cookies | chefsavvy.com

Andes Mint Cookies

These Andes Mint Cookies couldn’t be easier! They are made with Devil’s food cake mixed with 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. It’s spread on top of the soft devils cake cookie right after they come out of the oven. The andes mint then melted on top of the cookie and is spread on top. 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.

Ingredients

  • Cookies: Devils Food Cake Mix, Eggs, Unsalted butter
  • Andes Mints: For topping the cookies
  • Peppermint Buttercream: Butter, powdered sugar, milk, peppermint extract and green food coloring (optional).

Andes Chocolate Mint Cookies | chefsavvy.com

How to make cookies using a box mix

Start by combining the cake mix, eggs and butter into a large bowl. The batter will be very thick. Next spoon out 1 tablespoon cookies and place onto cookie sheets lined with a silicon baking mat or parchment paper. Bake in a 350 degree oven for 7-9 minutes. The cookies tend to cook up big and fall a little after cooking. Remove from oven and allow to cool for 1 minute. Place one Andes Mint on top 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. When cookies are cool and the andes frosting is set pip your buttercream frosting on top!

Devils Food Cake Chocolate Cookies | chefsavvy.com

How to make Peppermint Buttercream

Start by adding unsalted butter to a stand mixer with the whisk attachment. Beat until lighter in color and fluffy, 2-3 minutes. 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. Optional: Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost the cookies.

How to store these Andes Mint 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! These cookies are also excellent frozen!

Devils Food Chocolate Andes Mint Cookies | chefsavvy.com

If you are not a huge mint fan you can go easy on the peppermint extract or substitute vanilla extract instead. Either way these cookies are delicious!

Devils Food Andes Mint Cookies | chefsavvy.com

Here are more delicious cookie recipes to try!

Andes Mint Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 cookies
Andes Mint Cookies made with devils food cake mix topped with melted andes mint and peppermint buttercream. The easiest cookie you will ever make and perfect for St Patrick’s Day!

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

  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with a silicon baking mat or parchment paper.
  3. In a large bowl combine cake mix, eggs and butter. The batter will be very thick.
  4. Spoon out 1 tablespoon cookies and place on the prepared cookie sheets.
  5. Bake for 7-9 minutes. Remove from oven and allow to cool for 1 minute.
  6. 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).
  7. Transfer the cookies to a cooling rack to cool completely and allow chocolate to set.
  8. When cookies are cool and the andes frosting is set pip your buttercream frosting ontop!

Peppermint Buttercream

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. 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.
  3. Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost the cookies.
Nutrition Facts
Andes Mint Cookies
Amount Per Serving
Calories 138 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 151mg7%
Potassium 53mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 157IU3%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Andes Mint Cookies, Chocolate, Cookies, Dessert, St Patricks Day

Cookie base adapted from Your Cup of Cake