Andes Mint Cookies

Andes mint cookies are chocolate and mint perfection. The best part is they are crazy quick & easy to make!!

Like Mint Chocolate Chip Cookies, Chocolate Andes mint cookies combine my two favorite flavors for one great cookie. If you love chocolate and mint as much as me, be sure to give Easy Mint Brownies a try as well!

Andes mint cookies stacked on a green plate

Chocolate & Mint Heaven

My SIL, Karlie, made these Chocolate Andes Mint cookies for our annual cookie exchange and boy were they tasty!

I’ve always been a fan of all things chocolate and mint and love the combo for these sweet treats. The greatest part is it’s another cake mix recipe which means it’s super simple and is very easy to throw together. That makes them perfect for a quick cookie to gift, share, or enjoy!

If you love chocolate and mint (and ANDES) you will love these cookies – YUM!! They are definitely one of my favorites now.

Easy cake mix cookies

MIX. In a bowl, mix cake mix oil and eggs.

BAKE. Use cookie scoop to spoon dough out onto greased baking sheet. Pat down a bit so they are not as rounded. Bake at 350 for 6-8 minutes.

GARNISH. While cookies are still hot sprinkle Andes bits over the top. Let melt for a few minutes and then spread over the cookie top using the back of a spoon.

Andes mint melted on a chocolate cookie

tips + storing info

Tips:

  • Add the chocolates to the top of the cookies immediately after they come out of the oven. Don’t wait for them to cool. The hot cookies will melt the chocolate so you can spread it
  • Use either the Andes baking bits or the chopped Andes mints
  • If you can’t find the Andes mints then you can add ½ teaspoon of peppermint extract to the batter before baking and then melt chocolate on the top after the cookies come out of the oven.
  • Do NOT mix the cake according to the directions on the box. Use only the cake mix powder along with the ingredients for these cookies. 

STORE leftovers in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. 

If making cookies in advance, cool and store at room temperature in an airtight container or Ziploc bag. I would only make them 1 day in advance so they are served as fresh as possible. 

To FREEZE these cookies place them in an airtight container or wrap them in plastic wrap, but only after they have cooled completely. Freeze them for up to 1 month in a freezer Ziploc. Before serving let them thaw at room temperature or in the fridge. Reheat them in the oven for a couple minutes to warm them up. 

You can choose to chill the dough before scooping and serving. Chill, covered, for anywhere between 30 minutes to 2 days.

Andes mint cookies stacked on a green plate

For More Cake Mix Treats try:

Chocolate Andes Mint Cookie Recipe

5 from 7 votes
Andes mint cookies are chocolate and mint perfection. The best part is they are crazy quick & easy to make!!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 24
Calories 114 kcal
Author Lil’ Luna

Ingredients

  • 1 box chocolate cake mix or Devil’s Food Cake Mix
  • 1/2 cup oil
  • 2 eggs
  • 1 package Andes Baking Bits

Instructions
 

  • In a bowl, mix cake mix oil and eggs.
  • Use cookie scoop to spoon dough out onto greased baking sheet. Pat down a bit so they are not as rounded.
  • Bake at 350 for 6-8 minutes.
  • While cookies are still hot sprinkle Andes bits over the top. Let melt for a few minutes and then spread over the cookie top using the back of a spoon.

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Recipe adapted from Six Sisters Stuff.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Sooo good! So soft and delicious! My husband said they reminded him of Thin Mints! Just a softer more fluffy version (;

  2. Not an experienced baker. Used a bigger scoop first batch, got really big cookies, so left them in for 2 extra minutes. Ran out of Andes bits so chopped some Andes candies. My mistakes turned into a pretty good dessert when I stacked the cookies and served the stack with whipped creaam on top to hide the ugly. The candies do not harden much and aare more like ice cream syrup on a warm cookie. Reminds me of a lava cake-type dessert. Second batch was a smaller cookie [never say I don’t learn from my mistakes!] and I put a Hershey peppermint kiss on top. Pretty!