These Andes Mint Cookies became an instant favorite the first time I tried them on a chilly December afternoon. I was looking for a quick, no-fuss treat to take to a neighbor's holiday gathering and remembered a simple technique of pressing a cooling candy into a hot cookie so it melts into a glossy layer. The combination of a deep chocolate cake mix base and the cool, bright mint of Andes candies created a cookie that was both familiar and surprisingly elegant. The dough is forgiving and the texture ends up chewy in the middle with slightly crisp edges when baked for the shorter time—exactly the type of cookie my family favors.

I discovered this approach while experimenting with boxed mix shortcuts that still tasted homemade. The result was so satisfying that these cookies became my go-to when I need a crowd-pleasing tray in under 30 minutes. What makes them special is the contrast: the warm chocolate base with a silky, minty top that firms as it cools, yet remains soft enough to bite through. Kids loved them warm, adults appreciated that they were not overly sweet, and the leftovers stayed tender in the refrigerator, making them perfect for packing into lunches or for a late-night nibble.

Ingredients

• Devil's Food cake mix (1 box, 15.25 ounces): Choose a reputable brand such as Duncan Hines or Pillsbury for consistent chocolate flavor and texture. The cake mix provides structure and a rich cocoa profile that bakes up cakey-chewy rather than a traditional butter cookie.
• Vegetable oil (1/2 cup): Use neutral-flavored oil like canola or sunflower if you prefer, but vegetable oil works well to keep the cookies soft without adding competing flavors.
• Large eggs (2): Room-temperature eggs incorporate more evenly for a uniform crumb. If you forget to bring them to room temperature, submerge eggs in warm water for 5 minutes.
• Andes mints (30 pieces): Use unwrapped Andes Creme de Menthe chocolate pieces, one per cookie. If you prefer a more subtle mint, use fewer candies or swap for chopped chocolate with peppermint extract.

Instructions

Preheat oven and prepare pan: Preheat the oven to 350°F (177°C). Line a quarter sheet pan with parchment paper or lightly grease it to prevent sticking. Using parchment makes cleanup simple and helps cookies release without flattening. Make the dough: In a large mixing bowl, combine the 15.25-ounce box of Devil's Food cake mix, 1/2 cup vegetable oil, and 2 large eggs. Stir with a wooden spoon or use a hand mixer on low just until fully combined and smooth, about 30 seconds. The dough should be thick and slightly tacky; if it feels too dry add 1 teaspoon of water at a time. Portion the cookies: Roll dough into 1-inch balls using clean hands or a small cookie scoop, spacing them about 2 inches apart on the prepared sheet. You should get about 30 pieces. The dough is easy to shape and the uniform size ensures even baking. Bake until set: Bake in the preheated oven for 6 to 9 minutes. Start checking at 6 minutes—cookies will look set at the edges and slightly soft in the center. The shorter bake yields a chewier center; the longer time gives slightly crisper edges. Add the mints while hot: Remove the sheet pan from the oven and immediately press one Andes mint into the top of each cookie while the cookie is very hot. The heat will soften the candy and within about 5 minutes it will melt. Use a spoon to smooth each melted mint into a glossy, frosting-like layer.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container. At room temperature they will stay fresh for 2 to 3 days; refrigeration extends that to a week. For longer storage, freeze baked cookies on a tray until firm, then transfer to a freezer-safe bag or container; they keep for up to 3 months. To reheat, warm individual cookies for 8 to 10 seconds in the microwave to restore some softness, or let frozen cookies thaw at room temperature for 30 to 60 minutes.

Ingredient Substitutions

If you prefer a lighter texture, substitute 1/4 cup applesauce for 1/4 cup of the oil, but expect a slightly more cake-like crumb. For a dairy-free variation, use dairy-free chocolate mint candies and verify the cake mix is dairy-free; texture will be similar but flavor slightly different. To increase richness, swap vegetable oil for melted butter (use 1/2 cup melted butter) and chill the dough briefly to control spread. If Andes candies are unavailable, use thin mint sandwich cookies crushed or peppermint baking chips for a similar taste.

Serving Suggestions

Serve warm with the minted tops still glossy for a decadent presentation. These pair beautifully with a simple cup of coffee or hot chocolate. For a party platter, arrange with assorted cookies and small mint sprigs for garnish. They are excellent alongside vanilla ice cream—place a warm cookie beneath a scoop so the melted mint creates a sauce-like texture.

Cultural Background

While not drawn from classic confection history, the technique of pressing a candy into a hot baked good is a modern, home-kitchen innovation often used for holiday baking. Andes mints, originally from the United States, lend a recognizable mint-chocolate pairing that recalls after-dinner mints served in restaurants. This cookie adapts that palate into handheld form and has become part of casual American baking traditions where convenience meets indulgence.

Seasonal Adaptations

For winter holidays, use green- or red-wrapped mint candies or mix in a sprinkle of crushed candy canes for extra festive color and crunch. In warmer months, try chilled cookies topped with a dusting of cocoa powder or fold in chopped dark chocolate instead of whole mints for a less-mint-forward version. These subtle changes let the basic method shine across seasons.

Meal Prep Tips

Make a double batch and freeze half the baked cookies for quick treats later. Alternatively, portion the raw dough into 1-inch balls on a tray, freeze until firm, then transfer to a bag; bake frozen cookie balls adding 1 to 2 minutes to the bake time. Label containers with the date and contents so you can grab a ready-to-bake portion when needed.

These cookies are simple enough to become a reliable favorite: minimal ingredients, minimal gear, and a consistently tasty outcome. Whether you serve them warm, chilled, or straight from the freezer, they bring a familiar, minty charm that’s hard to resist. I hope you enjoy them as much as my family and neighbors do—bake a batch, share a few, and make them your own.