Devil’s Food Andes Mint Cookies are fun, festive and a great holiday cookie for celebrations and sharing. Using cake mix makes this one of the easiest recipes around!
Holiday baking is a lot of fun but it can also be a lot of work. It’s always nice to have an easy recipe during such a busy season. These cookies are fudgy, fun and delicious.
Simply mix, bake, add an Andes Mint, and decorate with festive sprinkles. A perfect super easy to make holiday treat!
What you’ll need to make Devil’s Food Andes Mint Cookies
Devil’s Food cake mix – any kind will work, does not have to be name brand.
Vegetable or Canola oil – whatever you have in the pantry.
Eggs – 2 large eggs or 3 small.
Andes Mints – 24 total, unwrapped and ready to go.
How to Make Devil’s Food Andes Mint Cookies
One of our favorite easy holiday offerings, Devil’s Food Andes Mint Cookies are delicious, minty and festive. Great for sharing, they are a great addition to any holiday baking list!
Preheat oven to 350 degrees F and set the rack in the center.
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.
Using a cookie scoop is not necessary but helps to make all of the cookies the same size!
Place on the middle rack in the oven and bake for 8 to 10 minutes. The cookies should be set around the edges but still soft in the center.
Remove the baking sheet from the oven and gently press an unwrapped Andes Mint into the center of each cookie.
Leave the cookies undisturbed for about 5 minutes. The chocolate will soften and become very shiny and melty.
Decorate with holiday sprinkles. Transfer the cookies to a cooling rack and cool completely so the mint chocolate can firm up. The chocolate will harden once the cookies have cooled. Enjoy!
Other Delicious & Easy Holiday Treat Recipes
Chocolate Crinkle Cookies – A rich, fudgy center and a crispy, powdered sugar crust.
Rolo Turtles – these little bites of sweet and salty with a pecan half on top are perfection in one bite!
Chocolate Covered Cherry Cookies – A sweet maraschino cherry surprise in the middle, surrounded by a cookie base and a rich chocolate topping.
Brown Sugar Candy – this is a childhood favorite of mine! Only during the holidays though. Chocolate covered or not, it’s a special treat!
Christmas Pretzel M&M Hugs – These festive holiday treats are so easy and brighten up any table or holiday tray!
Devil’s Food Andes Mint Cookies
Ingredients
- 1 package Devil’s Food cake mix
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 package Andes Mints unwrapped
Instructions
- Preheat oven to 350 degrees F and set the rack in the center.
- 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.
- Place on the middle rack in the oven and bake for 8 to 10 minutes. The cookies should be set around the edges but still soft in the center.
- Remove the baking sheet from the oven and gently press an unwrapped Andes Mint into the center of each cookie.
- Leave the cookies undisturbed for about 5 minutes. The chocolate will soften and become very shiny and melty.
- Decorate with holiday sprinkles. Transfer the cookies to a cooling rack and cool completely so the mint chocolate can firm up. The chocolate will harden once the cookies have cooled. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Voula says
Mint and chocolate go great together 😍!!
The Bandit says
Hi Voula – they really do! I wish I didn’t have to unwrap all of the Andes mints but the result is totally worth it. Thanks for commenting!