Name: Mint Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 15 ounces Chocolate cake mix; 1 cup Andes mint baking chips; 0.5 cup Vegetable Oil; 2 Eggs; 20 Andes chocolates

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Mint Chocolate Chip Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350F

Line a baking tray with parchment paper or a silicone baking mat.

In a large bowl, combine the chocolate cake mix, baking chips, vegetable oil and eggs. Beat with an electric mixer for 2 minutes, until a cohesive dough forms with no dry patches.

Use a cookie scoop to portion out 2 Tablespoon-sized pieces of dough onto the baking tray, about 3” apart.

Bake for 8-10 minutes, until cookies have puffed up and cracks have formed.

Remove the cookies from the oven and immediately place one unwrapped chocolate on each cookie.

Allow the chocolate to warm up for 3-5 minutes, then use an offset spatula to spread the melted chocolate over the cookie. Allow the melted chocolate to set before storing or serving.

Repeat with all cookies.

Nutrition

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Tips & Tricks (5)

Chill Your Dough 🧊
Refrigerate the cake mix batter for at least 30 minutes before baking to prevent spreading and help the mint chips stay intact during baking.
Chop Andes Chocolates Properly ✂️
Cut whole Andes mint candies into smaller pieces rather than using them whole to distribute the mint-chocolate flavor evenly throughout each cookie.
Don't Overmix the Base 🥄
Mix the cake mix, eggs, and oil just until combined to avoid overdeveloping gluten, which can result in tough, cakey cookies instead of chewy ones.
Underbake for Chewiness ⏱️
Remove cookies when edges are set but centers still look slightly underdone—they'll continue cooking on the hot pan for perfect chewy texture.
Use High-Quality Andes Chips 🍫
Choose Andes baking chips over generic mint chips, as their superior cocoa content and mint oil concentration deliver authentic flavor that justifies the slight premium cost.