Andes Mint Cookies
Andes Mint Cookies are soft, fudgy chocolate cookies topped with a melted Andes mint for an easy, festive chocolate mint treat.
Servings: 24
Ingredients
- 1 (15.25-ounce) box chocolate cake mix, or Devil's Food Cake Mix
- ½ cup vegetable oil
- 2 eggs
- 1 (10-ounce) package Andes Baking Bits
Instructions
- Preheat oven to 350°F. Greese or line a pan with parchment paper.
- In a bowl, mix the cake mix, oil, and eggs.
- Use a cookie scoop to spoon dough out onto a greased baking sheet. Pat down a bit so they are not as rounded.
- Bake 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.
Notes
Recipe Tips.
- Do Not Overbake: Pull the cookies out when the centers still look slightly soft so they stay chewy.
- Flatten Slightly: Pressing the dough down helps them bake evenly and not stay too puffy.
- Work Quickly: Add the Andes bits right away so they melt smoothly over the tops. If the mint starts to firm up too quickly, warm the cookie sheet for 10 to 15 seconds near the oven to soften it again.
- Use Parchment Paper: This helps prevent sticking and makes cleanup easy.
- Picture Perfect: Let the mint sit for a minute before spreading; it should be soft and glossy, not runny. Let cookies set completely before stacking so the mint tops stay smooth.
- Andes Mint Substitute: Melt 10 ounces of chocolate and add ¼-½ teaspoon of peppermint extract. Spread melted chocolate over the cookies.
Nutrition
Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 5mg | Sugar: 9g | Vitamin A: 20IU | Calcium: 13mg | Iron: 0.8mg