Made with just 4 ingredients, these Andes Mint Cake Mix Cookies are soft, chewy chocolate cookies with just the perfect amount of mint flavor. This easy cookie recipe is great for a holiday cookie platter or anytime you need to whip up a batch of cookies quickly.
The Easiest Chocolate Cookie Recipe
Made with cake mix and just 3 other ingredients, these cake mix cookies are an easy cookie recipe for kids and adults alike. Instead of measuring flour, sugar, baking soda, and other ingredients all you need to do is grab a box of cake mix, add vegetable oil and eggs, and mix. Yes, this chocolate cookie recipe really is THAT easy.
Chocolate cake mix cookies are perfectly soft, chewy chocolate cookies with just the right balance of rich chocolate flavor and mint from crushed Andes mints. Andes Mint Cake Mix Cookies are great when you need a quick and easy dessert or when you need to satisfy that mint-and-chocolate craving.
These soft chocolate cookies are made with just 4 ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cake mix – Any brand of boxed chocolate cake mix will work for this recipe.
- Vegetable oil – Keeps the cookies nice and moist.
- Eggs – Eggs provide structure. They should be at room temperature.
- Andes Chocolate Mints – Chop into small pieces that can be easily stirred into the batter.
How to Make Andes Mint Cake Mix Cookies
These Andes mint cookies will likely be the easiest cookies you make this holiday season.
(Scroll below to the printable recipe card for complete details.)
- Make the batter. Combine all ingredients in a mixing bowl until well blended.
- Bake. Scoop balls of the dough onto a baking sheet. Be sure to leave room between each cookie. Bake for 9 to 11 minutes.
- Cool. Cool on the sheet pan for 5 minutes then transfer to a cooling rack.
Tips & Variations
If this is your first time trying this cookie mix hack, you’ll want to keep the following things in mind.
- Don’t overbake. You don’t want the cookies to get golden. If you see them starting to color around the edges, remove them from the oven.
- Does it matter what brand of cake mix I use? Nope, this recipe will work with any brand of cake mix.
- Replace the Andes mints: If Andes mints aren’t your thing, simply replace them with something else, like chopped dark chocolate, M&Ms, or any chopped up candy bar.
- Can I use butter instead of oil? It’s not my preference for these cookies, but yes, you can trade the oil for melted butter, which will give you a slightly chewier cookie. It will also change the flavor a bit.
- Can I make this into a bar cookie instead of individual cookies? Sure, if you want to make cake mix bars instead of regular cookies, just press the batter into a greased small baking pan. Adjust the baking time to 20 to 25 minutes, until it’s cooked through.
How to Store & Freeze
This boxed cake mix recipe stores well – either baked or unbaked. Perfect for making in advance for those cookie platters or having in the freezer whenever the craving strikes.
- Can I make these in advance? Yes, you can make the cake mix cookie dough up to one week in advance. Pre-scoop the dough and transfer to an airtight container. Store in the fridge.
- How to store baked cookies. After the cookies cool, transfer to an airtight container. They will last for 4 days at room temperature.
- Can I freeze cake mix cookies? Yes, you can freeze both the cookie dough and baked cookies. To freeze the dough, scoop onto a sheet pan and flash freeze. Once frozen solid, transfer to a freezer-safe plastic bag. This is perfect for those days when you just want to bake one or two cookies. To freeze the baked cookies, allow them to cool then place in a freezer-safe bag. They’ll last for up to 1 month in the freezer.
More Easy Cookies:
Andes Mint Cake Mix Cookies
- 15.25 ounce box chocolate cake mix
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup Andes Crème de Menthe Chocolate Mints (unwrapped and chopped)
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Combine the cake mix, oil, eggs, and chopped Andes mints in a mixing bowl until the batter is well blended.
- Scoop about 1 1/2 tablespoons of the dough and roll into the palm of your hands to form balls. Place onto the baking sheet, making sure to leave room in between each cookie.
- Bake for 9-11 minutes. (You don’t want the cookies to get golden. If you see them starting to color around the edges, remove them from the oven.)
- Allow the cookies to cool right on the sheet pan for 5 minutes, then transfer to a cooling rack to cool further and set up.
- Enjoy with some cold milk!