Andes mint chocolate cake mix cookies bring together a fudgy chocolate center, lightly crisp edges, and a cool mint topping in one easy batch. The dough starts with a boxed devil’s food mix, so there is no creaming butter or measuring a long list of dry ingredients. After baking, a mint candy melts over each warm cookie into a glossy layer. They are ideal for a cookie tray, a holiday exchange, or a quick dessert when you want bakery-style chocolate flavor with very little prep.
What are Andes mint chocolate cake mix cookies?
These cookies use cake mix as a shortcut for a soft, brownie-like texture. Eggs give the dough structure, while vegetable oil keeps the centers tender after cooling. The signature finish comes from an Andes mint placed on each cookie as soon as it leaves the oven. Residual heat softens the candy, making it easy to spread into a thin mint-chocolate glaze.
The recipe makes 24 cookies and uses a short, reliable ingredient list. Because the dough is thick, chilling is useful rather than optional: it reduces spreading and makes the portions easier to handle. The cookies should look slightly underdone in the center when they come out; they finish setting as they cool.
Why this easy mint chocolate cookie recipe works
Cake mix already contains the flour, cocoa, sugar, and leavening needed for a consistent cookie base. Oil supplies richness without adding a creaming step, and the eggs bind the mixture into a scoopable dough. The mint topping is added after baking, so it stays visibly distinct instead of disappearing into the dough.
For the best contrast, allow the cookies to cool fully before stacking them. The topping becomes smooth and firm, while the cookie underneath remains soft. If your kitchen is warm, a short chill after spreading the mint will help the finish set faster.
Ingredients for Andes mint chocolate cake mix cookies
- devil’s food cake mix: one 15.25-ounce box.
- eggs: two large eggs, preferably at room temperature.
- vegetable oil: one-half cup of a neutral oil.
- Andes mint baking chips: 24 pieces, or one unwrapped mint candy per cookie.
- semi-sweet chocolate chips: one-half cup for a deeper chocolate bite.
How to make Andes mint chocolate cake mix cookies
Mix and chill the dough
Heat the oven to 350°F. Line two baking sheets with parchment paper.
Stir the cake mix, eggs, and vegetable oil together until a thick, glossy dough forms. Fold in the optional chocolate chips if using.
Scoop the dough into 24 portions, spacing them about two inches apart on the prepared sheets. Chill the portions for 30 minutes.
Heat the oven to 350°F and line two baking sheets with parchment. Add the cake mix, eggs, and oil to a large bowl. Stir until no dry pockets remain and the mixture looks thick and glossy. Fold in the optional chocolate chips. Scoop the dough into 24 portions, leaving about two inches between them, then chill the portions for 30 minutes.
Bake until the centers stay soft
Bake one sheet at a time for 9 to 10 minutes, until the edges look set and the centers still look slightly soft.
- Bake one sheet at a time for 9 to 10 minutes.
- Look for set edges and centers that still appear slightly soft.
- Do not wait for the cookies to look completely firm in the oven; that produces a drier result.
Add the mint topping
Immediately place one Andes mint on top of each hot cookie. Wait 2 minutes, then spread the softened mint over the surface with a small spatula.
Cool the cookies on the baking sheet for 10 minutes, then transfer them to a rack and let the chocolate topping set completely.
Immediately place one Andes mint on top of each hot cookie. Let the candies sit for about two minutes. When the chocolate has softened, use a small offset spatula or the back of a spoon to spread it across the surface. Work while the cookies are still on the baking sheet so the warm base stays stable.
Serving ideas and timing
Serve the cookies once the mint layer has set, either at room temperature or slightly chilled. They fit naturally on a dessert platter with coffee, hot cocoa, or a glass of cold milk. For a party tray, arrange them with plain chocolate cookies so the green mint topping stands out. A small stack tied with parchment and kitchen twine also makes a simple edible gift.
For a concrete make-ahead plan, mix and portion the dough the evening before, then chill the covered portions overnight. Bake them the next day and add the mint while the cookies are hot. This keeps the oven work close to serving time while preserving the soft center.
Tips for the best cookies
Use parchment rather than a greased pan so the bottoms do not over-brown. Scoop evenly for consistent baking, and rotate the sheet only if your oven has a strong hot spot. If the dough feels sticky after mixing, chill it before portioning instead of adding extra flour, which can make the cookies cakey.
The key recipe-specific cue is the center: it should look a little glossy and soft when the edges are set. If the mint is difficult to spread, wait another 30 seconds. If it becomes too fluid, let it sit briefly before smoothing. For an optional variation, use peppermint-flavored baking pieces instead of classic mint candies, but keep the same amount so the topping remains balanced.
Storage and reheating
Store completely cooled cookies in an airtight container at room temperature for up to four days. Place parchment between layers if the topping is still soft. For longer storage, freeze the finished cookies in a sealed container for up to two months and thaw them uncovered at room temperature so condensation does not dull the chocolate.
These cookies do not need reheating. If you prefer a softer center, let a chilled cookie stand for 20 minutes before serving. Avoid microwaving the finished cookies because the mint topping can melt unevenly and become sticky.
Search answers for easy mint chocolate cookies
Can cake mix cookies be made ahead?
Yes. Portion the dough, cover it, and refrigerate it overnight. Add a minute or two to the bake time if the portions go directly from a very cold refrigerator to the oven.
How do you keep mint cookies soft?
Remove them when the edges are set but the centers are still soft, then cool them on the sheet before moving them. An airtight container prevents the centers from drying out.
Why does the mint topping crack?
Cracking usually means the topping set too quickly or the cookies were stacked before the chocolate finished cooling. Let the spread layer set at room temperature, or chill the cookies in a single layer.
FAQs
With a shortcut cake-mix dough and a warm mint finish, Andes mint chocolate cake mix cookies deliver a rich, recognizable flavor without a complicated baking project. Keep the centers soft, give the topping time to set, and you will have a dependable batch for sharing or keeping in the cookie jar.
Andes Mint Chocolate Cake Mix Cookies
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients
Ingredients
- 1 box devil's food cake mix about 15.25 ounces
- 2 large eggs room temperature
- 1/2 cup vegetable oil neutral flavored
- 24 pieces Andes mint baking chips or unwrapped Andes Creme de Menthe Thins
- 1/2 cup semi-sweet chocolate chips optional for extra chocolate flavor
Instructions
Instructions
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- Stir the cake mix, eggs, and vegetable oil together until a thick, glossy dough forms. Fold in the optional chocolate chips if using.
- Scoop the dough into 24 portions, spacing them about two inches apart on the prepared sheets. Chill the portions for 30 minutes.
- Bake one sheet at a time for 9 to 10 minutes, until the edges look set and the centers still look slightly soft.
- Immediately place one Andes mint on top of each hot cookie. Wait 2 minutes, then spread the softened mint over the surface with a small spatula.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them to a rack and let the chocolate topping set completely.
