Andes Mint Cookies
User Reviews
5
Andes Mint Cookies
Description
This recipe uses a box of chocolate cake mix combined with vegetable oil and eggs to quickly prepare cookie dough. The dough is portioned onto a baking sheet, gently pressed flat, and baked at 350°F for 6 to 8 minutes so the edges set while the centers remain tender. Immediately after baking, Andes mint baking chips are sprinkled on top of each cookie, melting from residual heat. They are then spread evenly using the back of a spoon to form a smooth mint-chocolate topping.
The resulting cookies have a soft, slightly chewy texture with a pronounced mint chocolate layer on top. The Andes bits provide both flavor and a contrasting texture.
The dough can be chilled before baking to improve handling and shape, and frozen up to 3 months. Baked cookies keep well in an airtight container at room temperature for several days or in the freezer for extended storage. Using a medium cookie scoop generally yields two dozen cookies, but this is adjustable.
Ingredients
- 1 (15.25-ounce) box chocolate cake mix or Devil's Food Cake Mix
- ½ cup vegetable oil
- 2 egg
- 1 (10-ounce) package baking chips Andes brand
Instructions
- Preheat oven to 350°F. Greese or line a pan with parchment paper.
- In a bowl, mix the cake mix, oil, and eggs.
- Use a cookie scoop to spoon dough out onto a greased baking sheet. Pat down a bit so they are not as rounded.
- Bake for 6-8 minutes.
- While cookies are still hot sprinkle Andes bits over the top. Let melt for a few minutes and then spread over the cookie top using the back of a spoon.
Notes
- Chill the cookie dough covered for 30 minutes up to 2 days before baking for better texture and shape.
- Cookie dough can be frozen for up to 3 months, bake from thawed or partially frozen as needed.
- Baked cookies store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Use a spatula to shape cookie edges just after baking for a neater appearance.
- If Andes baking chips are unavailable, melt chocolate with ¼-½ teaspoon peppermint extract as a substitute topping.
- Adjust cookie scoop size to alter cookie quantity; a medium scoop yields about 24 cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Cholesterol | 13mg | 4% |
| Sodium | 104mg | 4% |
| Potassium | 5mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 20IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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