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–+ servings
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5 from 12 votes

Andes Mint Cookies

Our 4 ingredient Andes Mint cookies start with a cake mix base and are filled with crushed candies for chocolate and mint perfection!
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Lil' Luna

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
  • For the perfect cookie shape, we always use a spatula to round the edges right after we take them out of the oven.
  • A medium cookie scoop will produce two dozen cookies, but you can use a smaller or bigger scoop for more or less cookies.
Andes mint substitute. Melt 10 ounces of chocolate and add ¼-½ teaspoon of peppermint extract. Spread melted chocolate over the cookies.
Chill the dough before scooping and serving. Chill, covered, for anywhere between 30 minutes to 2 days. You can also Freeze the Cookie Dough for up to 3 months.  
Store cookies in an airtight container at room temperature for 3-4 days or freezer for up to 3 months.

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