Andes Mint Cookies have quickly become my go-to when I want a simple cookie that still feels special. I first made this version during a busy holiday season when I wanted something festive but fast — pantry cake mix, a couple of basic ingredients, and a stack of Andes Mints on top. The first tray I pulled from the oven disappeared in minutes; the combination of chewy, slightly cake-like cookie and a glossy pool of minty chocolate on top felt like holiday nostalgia and a little bit of bakery magic in one bite.

What makes these cookies so unforgettable is the way the mint melts into a silky frosting while the cookie remains tender and slightly chewy beneath. They’re forgiving, fast, and oddly elegant: you don’t need to pipe anything or temper chocolate, just press a candy on while the cookie is piping hot and smooth it out. I love making them for casual get-togethers because they travel well and can be enjoyed warm or straight from the fridge. Over the years, they’ve become a requested addition to cookie swaps and weeknight dessert rotations; I often get asked for the recipe after someone takes a bite.

Ingredients

• Devil's Food cake mix (15.25 ounces): One standard box provides the dark, chocolate base that keeps these cookies moist and slightly cakey. I prefer name-brand mixes for consistent sweetness and texture; avoid mixes with pudding unless you want an extra-tender bite.
• Vegetable oil (½ cup): Oil replaces butter for speed and a soft chew. Canola or neutral-tasting vegetable oil works best; olive oil will alter the flavor.
• Large eggs (2): Eggs add structure and a bit of lift. Use room-temperature eggs for the most even mixing and rise.
• Andes Mints (30 pieces): The standard individually wrapped candies melt into the perfect mint-chocolate topping. Unwrap them before starting; dark or mint-only variations will change the flavor profile.

Instructions

Preheat the oven: Set the oven to 350°F (177°C) and line a quarter-sheet pan with parchment paper or a silicone mat. Preheating ensures even baking and consistent times; allow the oven at least 10 minutes after it reaches temperature. Combine the batter: In a large mixing bowl, whisk together the 15.25-ounce Devil's Food cake mix, ½ cup vegetable oil, and 2 large eggs until a smooth, slightly sticky dough forms. No mixer required — a spatula or wooden spoon works fine. The dough should hold together and be easy to roll; if it's overly dry, add a teaspoon of water at a time. Shape the cookies: Roll the dough into 1-inch balls using your hands or a 1-tablespoon cookie scoop. Space them about 2 inches apart on the prepared sheet. For uniform cookies, rotate the pan halfway through placement so spacing is even; the cookies spread minimally. Bake briefly: Bake for 6–9 minutes at 350°F. Watch the cookies closely — you want the edges to set but the centers still soft. Visual cues: edges will look matte and slightly firm while the middles remain puffed and soft. Add the mint topping: Immediately remove the pan from the oven. While the cookies are still very hot, press one unwrapped Andes Mint into the center of each cookie. Leave the pan on the counter for about 5 minutes; the candy will melt into a glossy pool. Smooth the topping: After approximately 5 minutes, use the back of a spoon to smooth the melted mint into a flat, even topping that resembles frosting. If the candy cools too quickly and sets hard, return the pan to the still-warm oven for 15–30 seconds to soften, then smooth.

Storage Tips

Store cooled cookies in a single layer in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to one week; the mint topping will firm up and the cookies are delightful cold. To freeze, arrange cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container with parchment between layers; they keep for up to three months. Reheat frozen cookies briefly (10–15 seconds) in the microwave if you want the mint glossy again, or serve chilled for a firmer bite.

Ingredient Substitutions

If you prefer a lighter texture, substitute half the oil with ¼ cup unsweetened applesauce (reduces fat and adds moisture). For a dairy-free option, choose dairy-free mint chocolates — check labels for cross-contamination — and ensure the cake mix is dairy-free. To make these gluten-free, buy a 15.25-ounce gluten-free chocolate cake mix; note that timing may change slightly, so reduce bake time by a minute or two and watch for the set edges.

Serving Suggestions

Serve warm for a gooey mint center or chilled for a cool contrast. Present on a parchment-lined tray and garnish with a light dusting of powdered sugar for holiday displays. Pair with strong coffee, hot chocolate, or a minty tea to echo the flavor. For a party, arrange on a tiered platter alongside plain chocolate cookies and shortbread for variety.

Cultural Background

These cookies are a modern American variation inspired by the classic candy-and-cookie combination often seen in bake sales and holiday platters. The practice of pressing a candy into a warm cookie dates back decades — it’s a quick way to add visual appeal and a burst of complementary flavor without tempering chocolate. Andes Mints, originally introduced in the 1950s, became popular as an after-dinner mint and transitioned naturally into baking as an easy topping that melts evenly.

Seasonal Adaptations

For winter holidays, use peppermint-flavored Andes or replace the mints with red-and-green candy melts for festive colors. In spring, try lemon or white chocolate candies to brighten the flavor. You can also add ½ cup chopped nuts to the dough for autumn gatherings or fold in ½ cup mini chocolate chips for added texture year-round.

Meal Prep Tips

To batch-prep, mix the dough and roll into 1-inch balls, then freeze them on a sheet pan until solid. Transfer to a freezer bag and bake directly from frozen — add 1–2 minutes to the bake time. This saves active time and allows you to bake fresh cookies on demand. For transport, stack in layers separated by parchment and keep chilled to preserve the glossy mint topping.

These cookies bring out the best of quick baking — minimal fuss, maximum reward. Whether you need a last-minute hostess gift, a school bake sale entry, or a tray to take to a party, they’re reliably delicious and surprisingly refined. Give them a try and make them your own with the small variations that suit your pantry and season.