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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Chill Time 30

Total Time 45

Servings

Calories 236

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

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.