
Chewy chocolate cookies topped with melted Andes Mints for a perfect mint-chocolate finish—quick, freezer-friendly, and irresistibly festive.

Andes Mint Cookies are my new favorite cookie and the kind of simple treat that becomes a household tradition overnight. I first discovered this method during a holiday cookie swap when a friend popped a mint into a warm chocolate cookie and smoothed it like frosting. The first bite reminded me of a peppermint patty crossed with a chewy chocolate cookie, and the effect was so addictive that I rushed home to recreate it. Since then these have been the cookie I bring to casual potlucks, Christmas parties, and midnight snack raids. They are fast to make, require almost no fuss, and the contrast between the soft cookie base and the glossy, slightly firmed mint top is what keeps everyone coming back for more.
What makes these especially handy is how forgiving the technique is. The cake-mix base gives a reliably chewy texture every time, and the folding in of just oil and eggs keeps the dough pliable and easy to roll. The standout moment is when you place an Andes Mint onto a very hot cookie and smooth it like frosting; it transforms the candy into a silky mint layer that sets with a delicate sheen. I love that these can be served warm or straight from the fridge, and they freeze beautifully for quick treats on demand. If you love quick bakes that still feel homemade and special, these are worth adding to your regular rotation.
I first made these when pressed for time before a family gathering and forgot I had promised a homemade treat. They disappeared so fast that my sister insisted I write down the method. Since that night I have tweaked the timing and learned the best visual cues: pull the tray when the cookies still look slightly underbaked, and place the mint while the cookie surface is very hot for a perfect glossy finish.
My favorite thing about these is how portable they are. I made a batch for a winter fundraiser and stacked them in boxes with parchment separators. People loved that they could be served cold—one guest confessed she preferred them straight from the fridge because the mint becomes pleasantly firm and chocolatey.
Store cooled cookies in an airtight container. At room temperature they will last 2 to 3 days before the mint topping becomes sticky; refrigeration extends life to one week. For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container with parchment between layers. Thaw in the refrigerator for best texture or at room temperature for 30 minutes. Avoid leaving them in warm places because the mint topping can soften and become difficult to stack.
If you do not have Devil's food mix use a 15.25 ounce chocolate cake mix but expect a slightly different cocoa intensity. For oil swaps, light olive oil is acceptable but changes the flavor; melted unsalted butter can be used 1:1 for a richer taste and slightly crisper edges. If you need a dairy-free option choose dairy-free chocolate mints and confirm the cake mix is dairy-free; the texture may vary slightly. For an egg-free version, use a commercial egg replacer following package directions but the structure may be less tender.
Serve warm with a scoop of vanilla ice cream for dessert, or chill and present on a holiday cookie platter alongside shortbread and nut clusters. Garnish individually with a light dusting of powdered sugar for a festive look, or press a small mint leaf beside each for presentation. These also pair well with strong coffee or a peppermint hot chocolate for winter gatherings.
Mints and chocolate have long been paired in confectionery traditions, notably in mint patties and after-dinner mints. The idea of combining a candy and a baked good taps into mid-20th century convenience baking where boxed mixes were used creatively. This method of melting a candy onto a warm cookie is modern comfort food that borrows the mint-chocolate pairing found in European and American sweets and adapts it into a quick-bake format that home cooks can execute without specialty ingredients.
Change the mint color or type for holidays: swap Andes for peppermint patties at Christmas or use dark chocolate discs with orange zest for autumn variations. In summer chill and serve with a dollop of whipped cream; for St. Patrick's Day use green-tinted melting chocolates under the mint for a festive base. Small changes in topping or garnishes tailor these to any season without altering the core method.
For make-ahead planning, portion dough into 1 inch balls and freeze raw on a tray. Once frozen, transfer to a resealable bag. When ready to bake, arrange frozen balls on a sheet and add 1 minute to the bake time. This approach makes fresh-baked cookies available on short notice. For gifting, stack chilled cookies with parchment between layers and tie with ribbon for a handsome presentation.
These Andes Mint Cookies are proof that a simple technique can produce something special. They are fast, adaptable, and always a crowd-pleaser. Give them a try and tweak the little details to make them your signature treat.
Roll dough into 1 inch balls for even baking and consistent cookie size.
Place the mint only while the cookie is very hot to ensure it melts evenly into a smooth topping.
If dough is too sticky to roll, chill for 10 minutes or lightly oil your hands before shaping.
Freeze portioned dough for quick baking later; bake from frozen and add 1 minute to the time.
To smooth hardened mints, return the tray to the warm oven for 20-30 seconds before finishing.
This nourishing andes mint cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Andes Mint Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 3506F and line a quarter sheet pan with parchment or lightly grease it to prevent sticking.
In a large bowl combine 15.25 ounces cake mix, 1/2 cup vegetable oil and 2 large eggs. Stir until a cohesive dough forms, avoiding overmixing.
Roll the dough into 1 inch balls and place them 2 inches apart on the prepared baking sheet. If sticky, chill 10 minutes or oil hands lightly.
Bake for 6 to 9 minutes at 3506F. Aim for edges set and centers slightly domed and moist; 7 to 8 minutes is ideal for a chewy center.
Remove the baking sheet from the oven and immediately place one unwrapped Andes Mint on top of each cookie while very hot so the candy begins to melt.
After about 5 minutes, use the back of a spoon to smooth the melted mint into an even, glossy layer. If it firms too quickly, warm briefly in the oven.
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This recipe looks amazing! Can't wait to try it.
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