Andes Mint Cookies

Andes Mint Cookies made with devils food cake mix topped with melted andes mint and peppermint buttercream. The easiest cookie you will ever make and perfect for St Patrick’s Day!

easy-andes-devils-cake-mix-cookiesWho knew you could make cookies from a cake mix? I didn’t until I stumbled upon these Grasshopper cookies from Your Cup of Cake! Devil’s food cake is mixed with eggs and butter and scooped into mounded tablespoons.

The frosting on these Mint Andes cookies is created with an Andes mint. It’s spread ontop of the soft devils cake cookie right after they come out of the oven.

I’ve always loved the chocolate mint combo. Hello thin mints! These cookies are the perfect combination of chocolate and peppermint.

andes-chocolate-browniesThese cookies couldn’t be easier to make. Simply combine the devils cake mix, eggs and melted butter in a large bowl. The batter will be pretty thick but do not worry!

Portion batter into 1 tablespoon cookies and bake for 7-9 minutes. The cookies tend to cook up big and fall a little after cooking.

andes-devils-cake-mix-cookiesRight after they come out of the oven place one andes mint onto each cookie. After the mint starts to melt (1-2 minutes) spread with a butterknife of spatula. Allow to cool and top with peppermint buttercream!

andes-cookies-made-with-cake-mixThe cookies come out soft, fluffy and fudgey. They are awesome by themselves but even better with the andes frosting and peppermint buttercream on top!

If you are not a huge mint fan you can go easy on the peppermint extract or substitute vanilla extract instead. Either way these cookies are delicious!


Andes Mint Cookies

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Andes Mint Cookies made with devils food cake mix topped with melted andes mint and peppermint buttercream. The easiest cookie you will ever make and perfect for St Patrick’s Day!


Andes Mint Cookies

  • 1 Box Devil's Food Cake mix
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 package of andes mints

Peppermint Buttercream

  • 4 tablespoons unsalted butter, softened
  • 2 cup powdered sugar
  • 2 tablespoons milk (I used 1%)
  • ⅛-1/4 teaspoon peppermint extract, to taste
  • 3 drops green food coloring


Andes Mint Cookies

  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with a silicon baking mat or parchment paper.
  3. In a large bowl combine cake mix, eggs and butter. The batter will be very thick.
  4. Spoon out 1 tablespoon cookies and place on the prepared cookie sheets.
  5. Bake for 7-9 minutes. Remove from oven and allow to cool for 1 minute.
  6. Place 1 Andies Mint ontop of each cookie and allow chocolate to rest 1 - 2 minutes or until melted (You can always take a butterknife and help to spread it).
  7. Transfer the cookies to a cooling rack to cool completely and allow chocolate to set.
  8. When cookies are cool and the andes frosting is set pip your buttercream frosting ontop!

Peppermint Buttercream

  1. Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
  2. Add in powdered sugar, milk and peppermint extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
  3. Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost the cookies.
Only Eats

Cookie base adapted from Your Cup of Cake

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