This batch of Andes Mint Cookies has quickly become a go-to when I want something sweet, nostalgic, and unfussy. I discovered this version during a holiday cookie swap where someone brought small, chewy chocolate cookies crowned with glossy, melted Andes mints. The combination of a soft, slightly cakey base with that thin layer of mint-chocolate on top felt like a grown-up version of a childhood favorite. They are the kind of cookie that travels well, keeps nicely in the fridge, and can be made in large quantities without fuss.

I keep a box of Devits Food cake mix in the pantry for moments when I want a fast, reliable cookie that still feels homemade. This method turns those pantry staples into an elegant-looking treat in under 20 minutes start to finish. The texture is chewy with a faint crumb from the cake mix, while the melted mint becomes a glossy, scoopable topping that sets slightly but stays soft. Family and friends always ask for the recipe because the mint cuts the chocolate richness and leaves a cool finish on the palate.

Ingredients

• Devil's food cake mix: One 15.25 ounce box gives the cookies their rich cocoa flavor and tender crumb. I keep Pillsbury or Duncan Hines on hand; either produces a soft, chocolatey base that holds the mint topping well.
• Vegetable oil: 1/2 cup adds moisture and yields a chewy texture. You can substitute light olive oil for a hint of fruitiness, but neutral oil keeps the chocolate flavor bright.
• Large eggs: Two eggs bind the dough and provide structure. Use room temperature eggs for smoother mixing and even baking.
• Andes Mints: Thirty individually wrapped Andes mints create the signature topping. The small size melts quickly and spreads into a glossy top when pressed while hot.
• Optional parchment or silicone mat: Prevents sticking and helps the cookies bake evenly without additional fat.

Instructions

Preheat and prepare:Preheat the oven to 350°F. Line a quarter sheet pan with parchment paper or a silicone baking mat. Preheating ensures the cookies begin setting immediately and gives that slightly crisp edge while keeping the center tender. Position the oven rack in the center for even heat.Mix the dough:In a large mixing bowl combine the 15.25 ounce cake mix, 1/2 cup vegetable oil, and 2 large eggs. Stir with a sturdy spoon or use a hand mixer on low until the dough comes together and is uniform in color. The batter will be thicker than cake batter, more like a soft dough that holds shape. If the dough seems very dry, add a teaspoon of water at a time until cohesive.Portion the cookies:Use a small cookie scoop or roll by hand into 1 inch balls. Place each ball about 1.5 inches apart on the prepared sheet. Rolling the dough ensures even sizing and consistent baking. Wetting your hands lightly will prevent sticking and result in smoother balls.Bake briefly:Bake in the preheated 350°F oven for 6 to 9 minutes. Start checking at 6 minutes; the edges should be set but centers still soft. These cookies finish setting as they cool, so avoid overbaking if you want a chewy interior. A toothpick will come out with a few moist crumbs if tested in the center.Add the Andes Mints:Remove the pan from the oven and, while cookies are still hot, immediately place one unwrapped Andes mint on top of each cookie. The residual heat melts the mint quickly into a glossy disk. Wait about 4 to 5 minutes, then use the back of a spoon to spread and smooth the melted candy into a small round “frosting.” This gives you a neat finish without handling hot sugar too long.

Storage Tips

Store cooled cookies in a single layer or layers separated with parchment in an airtight container. For room temperature storage, keep in a cool place for up to three days. For longer storage, refrigerate up to seven days; the cold actually firms the topping and many people prefer them chilled. To freeze, arrange cookies on a tray until firm, then transfer to a freezer safe bag or container with parchment between layers. Thaw overnight in the refrigerator to avoid condensation on the mint surface.

Ingredient Substitutions

If you need to adjust ingredients, swap vegetable oil for melted coconut oil or light olive oil at a one to one ratio for similar moisture. For a dairy-free version, choose a dairy-free cake mix and dairy-free mint candies, though availability varies by brand. Egg replacers such as a commercial binder or two tablespoons of aquafaba per egg can work, but expect a slightly different crumb and texture. Using a different chocolate candy may change melting behavior; small thin mints work best.

Serving Suggestions

Serve these with coffee, milk, or after-dinner espresso for a classic pairing. For a party platter, alternate them with plain chocolate chip cookies and shortbread to offer variety. Garnish with a light dusting of cocoa or a small mint leaf for a restaurant-style touch. They pair especially well with vanilla ice cream if you want a dessert sundae; place a warm cookie atop a scoop and let the mint meld with the cold cream.

Seasonal Adaptations

For winter holidays swap Andes mints for red and green mint candies or use peppermint bark pieces for a festive top. In warmer months, try chilling the cookies and topping them with a thin wedge of mint ganache chilled to keep the mint bright. For St Patrick's Day or Valentine’s Day, color-coordinated wrappers and sprinkles can personalize the cookies without changing technique. The core method works year-round because the mint topping is not temperature dependent to make.

Cultural Background

The pairing of mint and chocolate has deep roots in European confections and evolved into popular candies like Andes mints and After Eight. These cookies are a modern American adaptation that borrows the glossy mint center idea and pairs it with a one-bowl chocolate base. Quick boxed-mix cookies like this became popular in the mid 20th century when home cooks embraced convenience without sacrificing homemade appeal. This version takes that convenience and elevates it with a simple final flourish.

Meal Prep Tips

To prepare for a party, mix the dough and portion into balls, then freeze the balls on a tray until solid. Transfer frozen balls to a resealable bag and bake from frozen adding 1 to 2 minutes to the bake time. Melt and smooth the mints as usual while cookies are hot. Making dough ahead saves time and allows you to bake fresh cookies on demand, which is especially helpful for catering small events or preparing gift boxes.

Success Stories

I brought these to a neighborhood potluck and someone asked for the recipe three times before the event ended. Another time my sibling used the frozen ball method to bake fresh cookies during a holiday brunch and guests raved about how freshly baked they felt. The ease of the technique makes this a repeat success whenever I need a reliable, delicious finish to a meal.

These cookies are a little triumph of simple technique and bold flavor, and they encourage experimentation with different candies, toppings, and serving ways. Try them warm, cooled, or straight from the fridge and see which version becomes your favorite.