Andes Mint Cookies
These Andes Mint Cookies are so fudgy and delicious! They’re easy to make with only four ingredients, and are a truly addicting minty treat!
For more yummy cookie recipes, be sure to check out my Gingerbread Man Cookies, Snowman Cookies, The Best Coffee Cookies, and Molasses Crinkle Cookies.
Christmas season = cookie season, and I am here for it!
I’m bringing you lots of cookie recipes this year to help keep your Christmas cookie jar filled up. These Andes Mint Cookies have been a huge hit at my house, and I absolutely love how easy they are to make!
If you’ve ever been to Olive Garden, then you’re already familiar with those delicious little Andes mints that they give you at the end of your meal. They are just so good!
If you love them too, then you’re going to go crazy for these Andes mint cookies! Those delicious chocolaty mints are the star of the show here.
Ingredients for Andes Mint Cookies
- chocolate fudge cake mix
- vegetable oil
- eggs
- Andes mint fudge flavored baking chunks
How to Make Andes Mint Cookies – Step by Step
Step 1: Prepare baking sheet
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: Make the cookie dough
In a large bowl, stir the cake mix, eggs, and vegetable oil by hand until well combined. Add Andes mint chocolate chunks to the mixture and stir. Set the bowl in the refrigerator to chill for 30 minutes.
Step 3: Prepare the dough
Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly.
Step 4: Bake
Bake for 8-10 minutes, until the cookies are just set. Do not overbake. Allow your Andes mint cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips and Notes
- Where to find the Andes mint chocolate chunks: most grocery stores carry the Andes mint baking chunks around the holidays. I have seen them at Target, Walmart, and H-E-B. A lot of stores even carry their own generic version. I’ve used the Walmart version before and they are very good. You can also order them from Amazon here.
- Don’t overbake the cookies. They will get too crisp if they overbake.
- Extra toppings: I press a few extra baking chunks into the top of the cookies after removing them from the oven for a prettier presentation, but this is optional!
- Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
- Don’t skip the chill time for the dough. If you don’t let the cookies chill, they will spread out too much, and your cookies will be too thin.
How to Store Your Andes Mint Cookies
Store prepared cookies in an airtight container on the counter for up to 3 days.
How to Freeze Your Andes Mint Cookies
To freeze just the dough, simply place the chilled cookie dough into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed.
To freeze fully baked cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
More Minty Desserts You Might Enjoy!
Recipe: Andes Mint Cookies
Ingredients
- 15.5 oz box chocolate fudge cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup Andes mint baking chips
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, stir the cake mix, eggs, and vegetable oil by hand until well combined. Add Andes mint chocolate chunks to the mixture and stir. Set the bowl in the refrigerator to chill for 30 minutes.
- Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly.
- Bake for 8-10 minutes, until the cookies are just set. Do not overbake. Allow your Andes mint cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
Notes
- Where to find the Andes mint chocolate chunks: most grocery stores carry the Andes mint baking chunks around the holidays. I have seen them at Target, Walmart, and H-E-B. A lot of stores even carry their own generic version. I’ve used the Walmart version before and they are very good. You can also order them from Amazon here.
- Don’t overbake the cookies. They will get too crisp if they overbake.
- Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
- Don’t skip the chill time for the dough. If you don’t let the cookies chill, they will spread out too much, and your cookies will be too thin.
- How to Store: Store prepared cookies in an airtight container on the counter for up to 3 days.
- How to Freeze: To freeze just the dough, simply place the chilled cookie dough into a freezer safe container and freeze for up to 3 months. Thaw the dough in the fridge before baking as directed. To freeze fully baked cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
Wow, 4 ingredient cookies? Sign me up, haha. I love this simple yet delicious recipe here.
Great recipe! I am definitely a mint choco girl so I have to give these a try.
Absolutely need to make these for my husband. He loves Andes mints!
I’d love these! I am all about mint treats. Yum!
I’ve been in such a cookie mood and these look so Christmassy, I need to try them