Andes Mint Chocolate Cake Mix Cookies
These easy Andes mint chocolate cake mix cookies use devil's food cake mix, eggs, oil, and mint candies for a fudgy holiday-ready cookie.
Servings: 24
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.
Prep: 15 minutes
Total: 1 hour 25 minutes
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.