Looking for a simple but super delicious Christmas cookie recipe? These Chocolate Mint Cookies are quick to make with just a handful of ingredients.
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Calling all chocolate lovers! These Chocolate Mint Cookies taste like a chewy version of Girl Scout Thin Mints. They are seriously the best chocolate cookie and they couldn’t get easier to make.
If you’re looking for an addition to your holiday baking list, look no further.
Ingredients for Chocolate Mint Cookies
Only a handful of ingredients are required for these Chocolate Mint Cookies. Here’s what you need to grab from the store:
Chocolate cake mix: You can use whatever brand and type of chocolate cake mix you like for this recipe. I usually grab a devil’s food cake mix because I really like the richness but any type of chocolate will work.
Vegetable or canola oil
Eggs
Andes Mints: grab a bag of Andes Mints from the candy aisle of your grocery store. You’ll need 18 for the cookies. Throw the rest in the freezer for a yummy treat.
Mix the Dough
The dough couldn’t be easier to make thanks to the base of chocolate cake mix.
Simply mix the cake mix, oil and eggs until it all comes together. Use a cookie scoop to divide up the dough and place on a parchment lined baking sheet about 2 inches apart.
You’ll get 16 to 18 cookies out of one batch.
Frosting Fun
My favorite part of these cookies is the “frosting.” When you take the cookies out of the oven, place an unwrapped Andes mint on each one.
Let the chocolate sit on top of the cookie for a few minutes to melt then take a spoon and spread the melted chocolate over the cookie.
And boom, chocolate mint frosting. As the cookies cool, the top of the chocolate will harden up a bit adding the perfect texture to the super chewy cookies.
Cookie Storage
Because of the chocolate on top of these cookies, they tend to stick together when stored so I like to place a piece of parchment or wax paper between each layer to prevent that from happening.
Store them in an airtight container at room temperature for three to four days. These cookies also freeze really well so you can mix up an extra batch and layer them in a freezer bag (with parchment inbetween) and keep them frozen. Then you can grab a cookie whenever the craving strikes.
Fun Cookie Variation Ideas
I love the classic chocolate mint combination of this cookie for Christmas but the options of cake mix and candy are endless. Here are some of my favorite ideas to mix up this recipe:
Spice cake mix and white chocolate
Strawberry or cherry cake mix and dark chocolate (this version would be so fun for Valentine’s Day)
Funfetti cake mix and white chocolate
Chocolate Mint Cookies
Ingredients
- 1 13.25 ounce box chocolate cake mix
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 16-18 Andes Mints
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with nonstick spray. Set aside.
- In a large bowl, stir together cake mix, oil and eggs. Scoop two tablespoons of dough onto prepare baking sheet, two inches apart.
- Bake cookies for 9 to 12 minutes, until edges are set but middles are still a little soft. Remove from oven and place one unwrapped Andes mint on each cookie. Allow to melt for a minute or two then using the back of a spoon, spread the melted chocolate over the top of the cookie.
- Remove to a cooling rack and cool completely. Store in an airtight container with parchement paper inbetween each layer.