Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!
Are you a lover of mint and chocolate combined? I’m not a big mint lover when it is by itself. But man, oh man, when you combine mint with chocolate – I can’t get enough.
One thing I have been craving lately – Andes mints. So, while I was in a baking mood, I decided it would be positively scrumptious to add some to my favorite cake mix cookie recipe.
Now – I thought long and hard about whether I would make these cookies using a chocolate cake mix or not. But in the end, I really wanted these cookies to be green. So I opted for the white cake mix instead.
I might just make some more this weekend and use the chocolate version this time though. I know it will be heavenly.
Andes Mint Chocolate Cookies
Here are some commonly asked questions
What is the best way to store Andes mint cookies?
These cookies keep well in an airtight container at room temperature for up to 4 days. They are super soft, so even after a couple of days – they will still taste like the day you baked them if you don’t leave the container open for too long.
How many drops of food color should I use?
The amount of food coloring will be a personal preference for how deep you want the color and what type of food coloring you are using. I prefer using gel paste (link below) because it is more concentrated and I can use less to achieve the same result.
For instance – I was able to use just 2 drops of gel paste in mint green to achieve the color in these cookies. Making them with a liquid food coloring like you find in the grocery store might take 10-12 drops to get the same result.
Andes Mint Cookies Recipe
Can this recipe be doubled?
You can, and we do it often. I have found that even my 5 quart mixer can accomodate double the dough quite well. So if you are making these for a party – I highly recommend making a double batch.
Can these cookies be frozen?
Yes – these Andes mint cake mix cookies can be frozen. Once the dough has gone through the chilling in the refrigerator – it can be rolled. You can then roll the dough into balls, set them in a single layer on a baking sheet and freeze them.
Transfer the frozen dough into a zip-top bag for space-saving. Keep frozen until ready to bake for up to 3 months. To bake – set the frozen dough on a baking sheet, 2″ apart.
Allow the dough to come to room temperature before baking. Follow the baking instructions in the recipe once the dough has thawed.
If you would like to freeze the baked cookies – wrap each cookie individually in plastic wrap. Then place the wrapped cookies in an airtight container and freeze for up to 3 months.
Easy Andes Mint Cookies
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
Can I add other mixins to these cookies?
You bet! Adding your favorite goodies to these cookies is so easy and delicious. I have made a list below of my favorite “alternate” mix-ins for these cake mix cookies. The possibilities are endless!
- Mint M&M’s
- white chocolate chips
- crushed pistachios
- peppermint patties
- mint Kit-Kat
- mint chocolate drops
- mini Jr. Mints
Andes Chocolate Mint Cookies
HOW DO YOU MAKE ANDES MINT COOKIES?
- Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
- Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
- Fold in the Andes mint pieces and the winter mix of chocolate chips.
- Cover and chill the dough for at least 1 hour, but preferably 2 hours.
- Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment and set them aside.
- Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
- Place on the prepared baking sheets 2″ apart.
- Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
- If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
- Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
- Once cooled, store in an airtight container at room temperature for up to 4 days.
Chocolate Mint Cookies Andes
Ingredients for Andes Mint Cookies
- cake mix – white or vanilla
- eggs
- cooking oil – canola or vegetable will work fine
- green food coloring – I like gel paste – mint green
- Andes mint pieces
- dark chocolate chips
- mint chocolate chips
Do I really need to chill the dough?
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
Cookies with Andes Mints
Can these cookies be made ahead of time?
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 10-15 minutes before rolling and baking.
Don’t miss my favorite St. Patrick’s Day goodies listed below!
- Green Jello Poke Cake
- Irish Cream Macarons
- Lucky Charm Treats
- Rainbow Truffles
- St. Patrick’s Day Hot Chocolate Bombs
- Homemade Peppermint Patties
Andes Cookies
Products I love when making Andes Mint Cookies…
This cookie recipe with Andes mints is SUPER EASY and delicious – and if you’re like me, then you most likely already have these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- cake mix
- cooking oil
- green food coloring
- Andes mint pieces
- green mint chocolate chips
- dark chocolate chips
- mixer
- baking sheets
- parchment paper
If you love this Easy Andes Cookies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
More Awesome Peppermint Recipes to Try
White Chocolate Peppermint Pretzels
Dark Chocolate Peppermint Cookies
Peppermint Chocolate Chunk Cookies
Chocolate Peppermint Bundt Cake
If you love this recipe for Andes Mint Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
More Great Cake Mix Recipe Ideas
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
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Andes Mint Cookies
Ingredients
- 1 box cake mix 15.25 ounces- white or vanilla
- 2 large eggs
- ½ cup cooking oil – canola or vegetable will work fine
- green food coloring I like gel paste – I used 1-2 drops of mint green
- 1 cup Andes mint pieces
- ¼ cup dark chocolate chips + more for the tops of the cookies after baking if desired
- ¼ cup mint chocolate chips + more for the tops of the cookies after baking if desired
Instructions
- Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
- Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
- Fold in the Andes mint pieces and the winter mix of chocolate chips.
- Cover and chill the dough for at least 1 hour, but preferably 2 hours.
- Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment and set them aside.
- Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
- Place on the prepared baking sheets 2″ apart.
- Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
- If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
- Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
- Once cooled, store in an airtight container at room temperature for up to 4 days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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