There’s just something magical about the combination of chocolate and mint, especially during the holidays.
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These Andes Mint Cookies bring that classic flavor duo to life in the most delicious way — soft, fudgy chocolate cookies topped with a layer of creamy, melted Andes mints that set into a glossy, minty shell.
Every bite melts in your mouth with rich chocolate flavor and a refreshing hint of mint, making them an instant favorite on any Christmas cookie platter.
These cookies are the perfect balance of decadent and refreshing, with just enough sweetness to satisfy your holiday cravings.
They’re easy to make, look beautiful with their shiny chocolate tops, and fill your kitchen with the most irresistible aroma. Whether you’re baking for a cookie exchange, gifting homemade treats, or just treating yourself, these Andes Mint Cookies are sure to become a new holiday tradition.
Andes Mint Cookies
Ingredients:
- 1 box Devil’s Food Cake Mix
- 1/2 c. vegetable oil
- 2 eggs
- 1 box Andes Mints
These cookies are so easy to make. Preheat oven to 350 degrees. Mix the cake mix, vegetable oil, and eggs together in a bowl. Drop by spoonfuls onto a cookie sheet and bake for about 8 minutes. Cookies should still be soft on top but lightly browned on the bottom.
Remove cookies from cookie sheet and place on waxed paper. Place one unwrapped Andes mint on the top of each cookie while the cookies are still warm. Let the candy sit for a couple of minutes until completely soft. Use a knife to gently swirl the chocolate on top of the cookie.
Let cookies set until the chocolate re-hardens (although some may disappear from the counter while they are sitting).
These cookies freeze well if you are baking a bunch of cookies to give away as gifts for Christmas.
Makes 2 1/2 dozen cookies.
Like this recipe? Try my recipes for Hershey’s Kiss Cookies and Candy Cane Kiss Cookies.
Follow my All Things Christmas board on Pinterest.
