Andes Mint Cookies
User Reviews
5
Andes Mint Cookies
Description
Using boxed chocolate fudge cake mix simplifies making Andes Mint Cookies by providing a chocolate base rich in cocoa flavor. Adding eggs and vegetable oil binds the dough and adds moisture, while the Andes mint baking chips deliver a distinctive cool mint sweetness dispersed throughout each cookie. Chilling the dough for 30 minutes firms it, reducing spreading and yielding thicker, chewier cookies with a concentrated chocolate-mint taste.
The cookies are portioned evenly with spacing on parchment-lined sheets and gently flattened to encourage even baking. Baking briefly at 350°F ensures a set but tender texture and prevents overcrisping. Cooling on the baking sheet before transferring to wire racks helps cookies finish setting without breaking.
The cookies are ideal for mint and chocolate lovers and store well for short periods. Freezing dough or baked cookies extends storage up to three months, with thawing required before baking or eating.
Using parchment paper prevents sticking and burning on the bottom, and consistent dough size ensures even cooking.
Ingredients
- 15.5 oz chocolate fudge cake mix box
- 2 egg
- 1/2 cup vegetable oil
- 3/4 cup Andes mint baking chips
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, stir the cake mix, eggs, and vegetable oil by hand until well combined. Add Andes mint chocolate chunks to the mixture and stir. Set the bowl in the refrigerator to chill for 30 minutes.
- Preheat the oven temperature to 350 degrees Fahrenheit. Remove the bowl from the refrigerator and scoop the dough into medium-sized balls and place onto the prepared baking sheet. Leave about 2 inches between each dough ball. Gently press the tops of the balls to flatten slightly.
- Bake for 8-10 minutes, until the cookies are just set. Do not overbake. Allow your Andes mint cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
Notes
- Andes mint baking chips can be found seasonally at major retailers or substituted with similar mint chocolate chips.
- Do not overbake to maintain a soft center and prevent overly crisp cookies.
- Chill dough thoroughly for best texture and to control cookie spread during baking.
- Store baked cookies in an airtight container at room temperature for up to three days.
- Dough can be frozen for up to three months; thaw in the refrigerator before baking.
- For baked cookies, freeze in airtight containers for up to three months and thaw at room temperature before serving.
- Using parchment paper on baking sheets prevents sticking and aids cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 216mg | 9% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 27IU | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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