Andes Mint Cake Mix Cookies


Unleash a delightful blend of rich chocolate and refreshing mint in these effortlessly scrumptious cookies. Marrying the beloved flavors of Andes mints with the simplicity of cake mix cookies, these treats are sure to be a hit, whether enjoyed warm or cooled.


  • 1 box (around 15 oz) of chocolate cake mix
  • 1/3 cup of canola or sunflower oil
  • 2 large eggs
  • 1/3 cup of dark chocolate chunks or chips
  • 40 pieces of Andes mint candies


  1. Preparation: Heat your oven to 350º F and line a baking tray with parchment paper or a silicone mat.
  2. Mint Prep: Gently break apart 24 Andes mints into halves. Pile one half on the other. Finely dice the remaining mints and set aside.
  3. Mixing: In a spacious bowl, combine the cake mix, oil, and eggs, stirring until a consistent dough forms. Fold in the dark chocolate chunks.
  4. Shaping the Cookies: Take a scoop of dough and wrap it around the paired Andes mints. Ensure the mints are completely enveloped. Set each cookie on the prepared baking tray.
  5. Baking: Slide the tray into the preheated oven and bake for 9 to 11 minutes or until the cookie edges have firmed up. Once done, let the cookies cool on the tray for about 5 minutes before transferring them to a cooling rack.
  6. Mint Topping: Sprinkle the chopped mints over the warm cookies, allowing them to slightly melt and set as they cool.
  7. Storage: Store these treats in a cool, dry place in an airtight container to maintain their freshness.


  • For a thicker cookie, ensure the Andes mint is stacked before wrapping with dough.
  • If mint chocolate chips are available, they can be substituted for the Andes mints.
  • While chilling the dough isn’t mandatory, a brief chill can help enhance the cookie’s texture.
  • Enjoy these cookies within 3-4 days for the best taste and texture.

Nutritional Information:
Yield: 24 cookies
Per Serving:

  • Calories: 183
  • Fat: 9g (Saturated: 3g)
  • Cholesterol: 17mg
  • Sodium: 172mg
  • Carbohydrates: 24g (Fiber: 1g, Sugars: 15g)
  • Protein: 2g

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