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Andes™ Mint Cookies

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  • Prep 5 min
  • Total 15 min
  • Servings 32
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If you’re the person who always searches for an Andes™ mint on your way out of the restaurant, these cookies are for you. Using a shortcut of cake mix as the base, this 4-ingredient sweet treat is topped in melty chocolate mint, swirled with a spoon.
by: Girl Who Ate Everything
Updated May 16, 2022
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  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 whole egg
  • 1/2 cup vegetable oil
  • 1/2 cup Andes crème de menthe baking chips or12 Andes crème de menthe mints


  • 1
    Preheat oven to 350º F. In a large bowl, mix the cake mix, oil and egg until fully combined.
  • 2
    Form the dough into walnut-sized balls and place on a parchment-lined cookie sheet. Bake for 8-9 minutes, being careful not to overbake.
  • 3
    When the cookies are done, gently press half of an Andes™ mint into each cookie. If you’re using baking chips, make a small dent with the back of a spoon and place about a teaspoon of chips in the dent. Allow the mints to melt—placing them back in the oven for 10 seconds will speed this process up.
  • 4
    Once the mints have melted slightly, use the back of a spoon to gently swirl the melted mints. Transfer the cookies to a cooling rack and allow them to cool before serving.

Expert Tips

  • tip 1
    Using an ice cream scoop or a melon baller to scoop your cookie dough will ensure each one comes out the same size.
  • tip 2
    Choose your baking sheets wisely! Look for shiny aluminum sheets with no sides that allow air circulation for cookies to bake evenly. Dark sheets absorb more heat, making it hard to control browning. Insulated baking sheets slow down baking, providing control but also requiring longer bake times.

Nutrition Information

No nutrition information available for this recipe
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