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Andes™ Mint Cookies

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by: Girl Who Ate Everything
Updated May 16, 2022
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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.

Andes™ Mint Cookies

  • Prep Time 5 min
  • Total 15 min
  • Servings 32
  • Ingredients 4
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Ingredients

  • 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

Instructions

  • Step 
    1
    Preheat oven to 350º F. In a large bowl, mix the cake mix, oil and egg until fully combined.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

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