Andes Mint Cookies

I can’t eat an Andes mint without thinking of my grandfather.  There used to always be a bowl of the mints at their house that the grand kids would munch on.  I knew I would love these cookies for that simple reason.



Inspired by: Six Sisters Stuff
Yield: 2 dozen cookies


  • 1 box devil’s food cake mix
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons butter, softened
  • 24 Andes Mint candies
Preheat oven to 350 degrees. Grease a cookie sheet or line with parchment paper.
In a large bowl, mix cake mix, milk, butter and eggs together. Batter will be very thick.
Drop tablespoon size balls of dough onto the baking sheet. Bake for 6-9 minutes. I baked mine for about 7 & they were still very gooey but soooo good!
Take the cookie sheet out of the oven and immediately place an Andes Mint on top of each cookie. Let sit for about 5 minutes and the mint should be melted. Take a spoon and smooth out each mint like frosting.

Don’t forget to stop by the 12 Days of Christmas Cookies Party to link up your favorites or to get some new ideas for the Holidays!




  1. Guess what I found at the grocery store today….Andes Mint chips! Yes, Andes candies chopped into chips for baking. Yes, I know I could chop them in my food processor but these are perfect little chips that my food processor wouldn’t be a able to duplicate!

  2. These are on my holiday cookie list this year! 🙂 I actually made them for the first time last Christmas. I stumbled on the recipe on Pinterest and knew I had to make them because my son loves Andes mints. 🙂 Pssst… I am now baking 3 different cookies you have posted so far- these, the red velvet ones, & those Red Hots ones if I can find a bag of them already, lol!

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