Andes Mint Cookies

I’ve been bitten by the Christmas baking bug.  Last year I made some cookies that had an Andes mint hidden inside and while they were pretty tasty, they were really a lot of work.  This year I was trying some options that were less labor intensive and that’s when I found this recipe.

The oven gets preheated to 350 degrees F.  The first curious thing about this recipe is that it uses Devil’s Food cake mix, eggs and oil as the cookie base.  I have not ever made cookies with cake mix before but I am always up for an adventure!

It also saves a whole lot of time just adding those ingredients to the mixer instead of gathering and measuring everything.  There is barely any work involved!

The texture of the batter is…interesting.  It’s kind of dense and very sticky.  It can’t be scooped with a cookie scoop because it won’t release.  When you are using a spoon to drop the batter it is a little bit of a fight to get it off.  I have to say that using a Silpat baking mat or parchment paper is the best decision here.  You will be really glad that you aren’t going to have to scrub that pan!

One other thing – it doesn’t look pretty when you drop it on the baking sheet. There’s nothing I can say here that my family didn’t already say. I actually hesitated to take a picture but in the spirit of transparency you should probably know. They’re going in the oven for 7-10 minutes next and thankfully they don’t stay looking like this! 

While the cookies are in the oven, unwrap as many Andes mints as you have cookies.  You can eat the extras.  I won’t tell.

Remove the cookies from the oven and set an Andes mint on the center of each one.  Then leave them alone for 5 minutes.  The heat of the cookie will melt the chocolate.

After the chocolate has melted, spread it over the cookie with a butter knife like frosting. 

Feel free to decorate with sprinkles (like my daughter did) or just leave plain.  It’s completely up to you!  They will need to be put into the refrigerator to cook and to firm the chocolate.  Chill them before removing them from the baking sheet.

The cookies are soft and chewy, most likely because they are made with cake mix.  The texture is very unique – kind of like a brownie cookie.  In short, they are quick and delicious and I will make them again next Christmas.  Enjoy!

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5 from 1 vote

Andes Mint Cookies

Ingredients

• 1 package Devil’s Food cake mix
• 1/2 cup oil
• 2 eggs
• 1 package Andes mints

Instructions

• Preheat oven to 350 degrees F.
• In the bowl of an electric mixer, combine cake mix, eggs and oil. Mix until well blended, scraping sides of bowl to get all cake mix incorporated.
• Drop rounded spoonfuls of dough onto a baking sheet lined with a Silpat baking mat or parchment paper.
• Bake for 7-10 minutes. In the meantime, unwrap the Andes mints.
• Remove baking sheet from the oven and place an Andes mint onto the center of each one. Leave for about 5 minutes.
• Once the mint has melted, smooth out the melted chocolate over the cookie with a knife like frosting.
• If desired, decorate with holiday sprinkles. Enjoy!