This recipe for Andes Mint Cookies quickly became my new favorite the first winter I tried it. I was searching for a fuss-free cookie that delivered both chocolate depth and a bright mint finish, something that would appeal to guests after a heavy meal yet still be easy enough to make for an impromptu coffee break. Using a boxed Devil's Food cake mix as the base keeps the dough soft and reliably chocolatey while Andes mints added after baking melt into a glossy, cool-tasting topping. The contrast between the slightly crisp edge and chewy center is what keeps people coming back for more.

I discovered this combination at a holiday cookie swap when someone brought a batch and I immediately asked for the method. I adapted it to be a little softer in the center by watching the bake time closely and smoothing the mint with a spoon while the cookie was still hot. What makes these special is the simple flip of technique that transforms a store-bought mix into a small-batch bakery-style bite. They travel well, freeze beautifully, and taste surprisingly sophisticated for how little hands-on time they require.

Ingredients

• Devil's Food Cake Mix (15.25 ounces): A full 15.25-ounce boxed mix provides the deep chocolate base and built-in leavening. Look for name brands for consistent texture; the proprietary blend of sugars and cocoa helps keep the centers chewy.
• Vegetable Oil (1/2 cup): Neutral oil keeps cookies tender and glossy. You can substitute canola oil or light olive oil, but avoid strong-flavored oils. Measure in a liquid measuring cup for best accuracy.
• Eggs (2 large): Use large eggs at room temperature so they incorporate more evenly and add structure; cold eggs can tighten the dough and reduce spread.
• Andes Mints (30 pieces): Standard wrapped Andes Creme de Menthe candies are best; they melt smoothly and offer the classic mint-chocolate flavor. If unwrapped, keep them in a bowl to avoid contaminating the dough.
• Optional finishing salt: A tiny pinch of flaky salt on top after smoothing the mint enhances chocolate notes and balances sweetness. Use sparingly.

The ingredient list is intentionally short because the boxed mix does heavy lifting. When shopping, check the cake mix label for freshness dates and store Andes mints in a cool cabinet to prevent clumping.

Instructions

Preheat the oven: Set the oven to 350 degrees Fahrenheit and place a rack in the center. Preheating ensures even rise from the boxed mix and predictable bake times. Allow at least 10 minutes for the oven to reach temperature if it was fully cold. Mix the batter: In a large mixing bowl combine the 15.25-ounce cake mix, 1/2 cup vegetable oil, and 2 large eggs. Stir with a sturdy spoon or use a hand mixer on low until the dough comes together; you are aiming for a cohesive, slightly sticky dough. If the dough seems too dry, add 1 teaspoon of water at a time until it holds. Form the cookies: Roll the dough into balls about 1 inch in diameter (roughly 1 tablespoon of dough each). Space them 2 inches apart on a quarter sheet pan lined with parchment or a silicone mat to prevent sticking. The size yields approximately 30 cookies. Bake: Bake for 6 to 9 minutes at 350 F. Begin checking at 6 minutes: the edges should be set and the centers slightly soft but not wet. Pulling at the earlier end yields a chewier center; longer yields a firmer cookie. Keep a close eye in the final two minutes to avoid over-baking. Top with Andes mints: Immediately after removing the pan from the oven, place one Andes mint on top of each hot cookie. The candy will begin to soften and melt within minutes; leave the pan on a heatproof surface for this step. Spread the topping: After about 5 minutes, when the mints have melted into a spreadable pool, use the back of a spoon to smooth each mint into an even, glossy topping like a thin frosting. If using flaky salt, sprinkle a tiny pinch now. Cool and store: Allow cookies to cool on the sheet pan for about 10 minutes before transferring to a wire rack to finish cooling. They can be enjoyed warm, at room temperature, or chilled; chilling firms the mint topping and creates a firmer bite.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. Layer with parchment paper to prevent sticking and preserve the glossy mint finish. For longer storage, arrange cookies in a single layer on a sheet pan and freeze until solid, then transfer to a resealable freezer bag for up to three months. To reheat, let frozen cookies thaw on the counter for 15 to 20 minutes or warm briefly in a 200 F oven for 3 to 5 minutes if you prefer the mint to be soft again. Avoid refrigerating in a damp environment which can make edges sticky.

Ingredient Substitutions

If you prefer a slightly different chocolate profile, substitute the Devil's Food mix with a chocolate cake mix labeled dark chocolate for richer cocoa notes. Replace vegetable oil with melted coconut oil for a faintly tropical aroma, but expect the mint to taste subtly different. For an egg-free variation, use a commercial egg replacer or two tablespoons of aquafaba per egg; texture will be slightly less structured. For a lower-sugar cookie, choose reduced-sugar cake mix and opt for sugar-free Andes-style mints, though melting behavior may vary.

Serving Suggestions

Serve cooled cookies with a cup of strong coffee or a minty hot chocolate for a theme match. For a party platter, arrange on a cake stand with fresh mint leaves as garnish and intersperse with plain chocolate chip cookies for contrast. These are excellent after-dinner bites when paired with a simple scoop of vanilla ice cream — place a warm cookie under the scoop to create a soft sandwich. For gift boxes, stack them with parchment separators and finish with a ribbon.

Cultural Background

The mint-and-chocolate pairing is a classic that traces back to European confection traditions, where mint and dark chocolate were often combined for palate-cleansing aftertaste. Andes mints themselves emerged as a popular American confection and are emblematic of mid-20th-century candy innovation. These cookies are not tied to a specific holiday but have become a contemporary seasonal favorite because mint is associated with winter festivities and the robust chocolate base echoes traditional American baking comforts.

Seasonal Adaptations

In winter, use peppermint extract in the dough for an extra festive note; reduce additional extract to 1/4 teaspoon so the candy topping remains dominant. In summer, chill cookies and serve with fruit-forward compotes to balance the mint. For spring or St. Patrick's Day, use green-colored sanding sugar lightly sprinkled before the mint sets for a playful look. Swap Andes mints for mint-flavored dark chocolate disks in autumn if you want deeper cocoa nuance.

Meal Prep Tips

To prep ahead, bake the cookies through the cooling stage, then place un-topped cookies in the freezer. Store the Andes mints wrapped separately at room temperature and top the thawed cookies and smooth the mints on the day you plan to serve for the freshest finish. Pack cookies in individual portions using parchment squares to keep them neat for lunches or event favors. Label freezer containers with dates and use within three months for best flavor.

Success Stories

At a recent family reunion, I brought three batches and they vanished within an hour. A friend who usually dislikes boxed-mix desserts insisted these were from a bakery and asked for the recipe. My neighbor uses the same method to make mini tartlets by pressing dough into muffin tins and topping with Andes mints — a brilliant twist that produced a handheld pastry favored by kids at a school fundraiser.

These cookies have become a tiny ritual in my kitchen: quick to assemble, reliably impressive, and full of comforting chocolate-mint flavor. I encourage you to try smoothing the mints by hand the first few times to get a feel for the melting window. Once you master that, these will become an effortless crowd-pleaser in your repertoire.