This batch of Andes Mint Cookies became my go-to when I needed a fast, impressive treat that everyone actually loved. I first discovered this combination during a busy holiday season when I had only a boxed cake mix and a bag of Andes Mints on hand. The result was surprisingly sophisticated: a soft, chewy cookie with a rich chocolate base and a glossy, minty crown that looks like frosting but melts into the cookie for a perfect contrast of temperature and texture. It is one of those recipes that saved a last-minute party and then quietly took over our family dessert rotation. I love these cookies because they are reliable and forgiving. The base uses devil's food cake mix, which gives a deep chocolate flavor and consistently soft crumb without fuss. Rolling the dough into small 1-inch balls yields cookies that bake quickly and stay chewy in the center, while the melted Andes Mint on top provides a cool, bright mint finish that sets up like a glaze. My kids call them minty moons and always ask for them cold straight from the fridge—an endorsement that kept me making multiple batches over the years.

Ingredients

• Devil's food cake mix: Use a 15.25-ounce boxed mix for a reliably chocolatey base. I prefer the brand with higher cocoa content for deeper flavor; make sure it is sifted if clumpy so the dough mixes smoothly.
• Vegetable oil: 1/2 cup provides moisture and tenderness. Neutral oils like canola or sunflower work equally well; avoid olive oil as it changes the flavor profile.
• Eggs: 2 large eggs bring structure and richness. Room temperature eggs incorporate more evenly; if chilled, drop them into warm water for 5 minutes first to take the chill off.
• Andes Mints: 30 mints, one per cookie, give that classic mint-chocolate finish. Keep them in their wrappers until ready to top the hot cookies so they melt evenly without losing oils to the air.

Instructions

Preheat oven: Heat the oven to 350 degrees F (177 degrees C). Position a rack in the center of the oven so the cookies bake evenly. Line a quarter sheet pan with parchment paper to prevent sticking and to make cleanup immediate; this also helps the bottoms brown gently without overcooking. Mix the dough: In a large mixing bowl, combine the entire 15.25-ounce devil's food cake mix, 1/2 cup vegetable oil, and 2 large eggs. Use a sturdy spoon or rubber spatula to stir until just combined; the dough will be slightly sticky and glossy. Avoid overmixing—stop once there are no dry streaks, which keeps the cookies tender. Portion into balls: Roll the dough into approximately 1-inch balls. If the dough is very sticky, dip your fingers in a little oil or cold water to prevent sticking. Space dough balls about 2 inches apart on the prepared sheet pan to allow gentle spreading without merging. Bake briefly: Bake in the preheated oven for 6 to 9 minutes. Watch for the edges to set and the centers to look slightly underbaked—this is the cue for a chewy texture. The cookies won't brown dramatically; rely on the visual cue of set edges and a glossy center. Add the mint and finish: Immediately remove the sheet pan from the oven. While the cookies are still very hot, place one unwrapped Andes Mint in the center of each cookie. Let sit for about 5 minutes; the mint will soften and begin to melt. Use the back of a spoon to smooth each melted mint into a thin, glossy layer that resembles frosting. This creates a beautiful sheen and a uniform mint topping. Cool and set: Allow cookies to cool on the sheet pan for another 10 minutes to let the mint firm slightly. Transfer to a wire rack to cool completely if you prefer them at room temperature, or refrigerate for a firmer, cold mint finish that many people love.

Storage Tips

Store in a single layer or separated with parchment to avoid the mint sticking to other cookies. For refrigerator storage, place in an airtight container and consume within one week for best texture. For long-term storage, flash-freeze cookies on a tray and transfer to a freezer-safe bag; they will keep well for up to three months. Reheat briefly in a 300 degrees F oven for 3 minutes to refresh softness, or enjoy cold straight from the freezer for a firmer, mintier experience.

Ingredient Substitutions

If you prefer a lighter chocolate flavor, substitute devil's food with chocolate cake mix—but expect a milder cocoa intensity. Replace vegetable oil with melted coconut oil for a slight coconut note; this will firm up in the fridge. To make them egg-free, use a commercially available egg replacer or two tablespoons of aquafaba per egg, though texture will be slightly less rich. Swap Andes Mints for thin chocolate peppermint patties or a 1/2 teaspoon of peppermint extract mixed into melted chocolate if you want less visible green foil or a more uniform topping.

Serving Suggestions

Serve these alongside a pot of strong coffee or peppermint tea—the cool mint pairs beautifully with an espresso. For holiday platters, garnish with a light dusting of cocoa or a sprinkle of finely chopped toasted almonds for crunch. They also work well on dessert boards with biscotti, shortbread, and fruit preserves. For a party, place cookies on decorative paper doilies to show off the glossy mint tops.

Cultural Background

The marriage of chocolate and mint has long roots in confectionery traditions, notably in thin mint cookies and classic mint chocolates. Using a boxed cake mix is an American home-baking shortcut that gained popularity mid-20th century as a way to achieve consistent cake-like textures in cookies. These cookies play on that tradition by pairing the convenience of a cake mix base with the nostalgic flavor of Andes Mints, a candy first introduced in the 20th century and beloved for its smooth mint-chocolate ribbon.

Seasonal Adaptations

In winter, add a pinch of cinnamon or swap vanilla extract for bourbon to create a warm counterpart to mint. For spring or summer, top with a small fresh mint leaf or a sprinkle of crushed freeze-dried raspberries for a bright color contrast. For Halloween, use orange-flavored chocolate candies instead of mints for a seasonal twist. Adjust the quantity of mints to create a thinner or thicker topping depending on the season and presentation.

Meal Prep Tips

Portion dough into 1-inch balls and store on a tray in the freezer until solid. Transfer balls to a labeled freezer bag for quick baking—bake straight from frozen and add 1–2 minutes to the bake time. Bake multiple sheet pans back-to-back and cool completely before layering with parchment in airtight containers to save time during busy weeks. These cookies are ideal for packing into lunchboxes or prepping for dessert trays ahead of events.

There is a particular joy in turning a simple cake mix and a bag of mints into something that looks and tastes special. Share them with friends, leave them in a neighbor's mailbox, or stack them on a tiered serving tray—this little cookie makes the everyday feel celebratory. Try a batch tonight and see how quickly they become a favorite in your household.