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If you’re anything like me, there’s always a box of cake mix hiding in the back of your pantry and a deep craving for chocolate mint waiting for a reason to come out. These cake mix chocolate mint cookies are my latest obsession—and trust me, they’re as indulgent and easy as they sound. In this article, we’re digging into how this simple shortcut leads to flavor-packed, chewy cookies with a cool mint twist. I’ll share how I stumbled on this combo, walk you through ingredients and tips, and even answer the most common cookie questions. You’ll also find tasty variations and internal links to similar chocolate mint creations I’ve whipped up.
From Sunday Traditions to Cake Mix Innovations
A Backyard Garden, Chocolate Chips, and a Surprise in the Pantry
I grew up in a small Northern California town where meals were sacred, veggies came from our garden, and comfort food meant warmth, not shortcuts. Fast forward to my Portland kitchen—a cozy blend of culinary adventure and misfit ingredients. I didn’t mean to invent these cookies. It started with a rainy Sunday, a half-used box of devil’s food cake mix, and the leftover Andes Mints from my andes chocolate mint pie. Tossing them into the dough wasn’t revolutionary at the time—but one bite in, and I was obsessed.
There’s something magical about cake mix chocolate mint cookies. They’re rich and chocolaty with a refreshing mint finish that doesn’t overwhelm. The cake mix brings a consistency that’s both chewy and soft—no chilling required, no fussing with flour ratios. For a mother of invention situation, let’s just say these cookies are now a staple around here.
What I love most is how this recipe blends nostalgia with modern convenience. It’s for anyone who wants bakery-quality cookies without a mixer—or a lot of planning. The mint-chocolate combo is timeless, and the cake mix shortcut makes it approachable for kids, beginners, or busy weekday bakers craving that homemade feel with half the effort.
Why Cake Mix + Chocolate Mint Just Works
Chocolate and mint make iconic flavor partners—the velvety richness of cocoa balanced by the zingy coolness of mint. And when you bring cake mix into the equation, suddenly you’re speeding past the measuring cups and jumping straight to the fun part. The structure of the mix ensures every cookie comes out thick, moist, and consistent in flavor.
Plus, it gives you control to experiment. Want it fudgier? Add a touch of espresso powder. Too sweet? Use bittersweet chocolate. That’s how my chocolate brownie mint sandwiches evolved—by playing with textures and intensities within the same flavor family.
My favorite part? That no one knows these started with a box until I tell them. They taste like cookies made from scratch, with half the effort—aka my kind of recipe.
The Ultimate Guide to Making Cake Mix Chocolate Mint Cookies
Ingredients List
You only need a few pantry staples to whip up these minty treasures. The secret’s in the mix and the balance of textures—chewy edges, gooey centers, and bursts of cooling mint. Below is your go-to lineup for cookie magic.
| Ingredient | Details / Substitutions |
|---|---|
| 1 box chocolate cake mix (15.25 oz) | Devil’s food preferred, but chocolate fudge also works |
| 2 large eggs | Can sub with 1/2 cup unsweetened applesauce for plant-based version |
| 1/3 cup vegetable or avocado oil | Coconut oil works well, too |
| 1 tsp peppermint essential oil | Not mint extract—peppermint is key for clean flavor |
| 1 cup chocolate chips | Use dark or semi-sweet |
| 3/4 cup chopped Andes Mints or peppermint patties | You can also use [crushed peppermint candies](https://plantpoweredrecipe.com/botanical-flavors/layered-chocolate-mint-bars/) for crunch |
Optional garnish: a sprinkle of flaky salt or drizzle of vegan melted chocolate.
Timing: Quick, Efficient Baking
Prep time: 10 minutes
Cook time: 10–12 minutes
Cool time: 10 minutes
Total: Just over 30 minutes start to finish
That’s 20% faster than most scratch-made cookie recipes. Because cake mix already contains leavening agents and sugar, it simplifies bake times and consistency.
Step-by-Step Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, mix cake mix, eggs, oil, and peppermint essential oil until smooth and glossy. The batter should be thick—more like dough than cake batter.
- Fold in chocolate chips and chopped mint candies. For deeper flavor, chill the dough for 30 mins, but it’s not required.
- Place rounded tablespoons of dough onto the baking sheet, leaving about 2 inches of space between each.
- Bake for 10–12 minutes. The edges should be firm while the centers remain slightly soft—they’ll set as they cool.
- Let sit for 10 minutes before transferring to a wire rack. Optional: Add a sprinkle of crushed peppermint or a drizzle of chocolate.
For a fun spin, sandwich a scoop of healthy mint chocolate chip ice cream between two cookies—it’s like a frozen Thin Mint dream.
Baking Tips and Flavor Ideas for Chocolate Mint Cookie Success
Do Cake-Mix Cookies Bake Faster?
Absolutely—and that’s part of their charm. They’re done in under 12 minutes, which is roughly 25% quicker than standard cookie doughs made from scratch. Thanks to pre-measured raising agents in the mix, you don’t need to worry about over-proofing or letting butter soften.
Because of this, these cookies are ideal for last-minute needs—think holiday trays, unexpected guests, or just a rough Monday. And if you want something even faster (and raw!), don’t miss my no-bake chocolate mint bars, which deliver a similar flavor profile in a chilled dessert format.
Beyond speed, cake mix gives consistent spread and softness every time. If you’ve ever had a cookie turn out like a cracker, you know why this matters.
Creative Variations for Chocolate Mint Lovers
Ready to remix? You can customize these cookies with endless options:
- Swap mint for orange or raspberry extract
- Make thumbprints filled with creamy chocolate mint pie filling
- Roll balls of dough in powdered sugar before baking for a crinkle effect
- Fold in chopped nuts like walnuts or pecans for crunch
- Use white chocolate chips or even dairy-free butterscotch for a twist
And for a show-stopping dessert table, alternate these with gluten-free chocolate mint cookies so everyone can get in on the indulgence.
According to the U.S. National Library of Medicine, peppermint oil may help with digestion and reduce inflammation—so eating these delicious peppermint-studded cookies feels like a win-win.
Enjoy Everywhere: Holidays, Gifts & Sweet Cravings Solved
When to Serve These Bakery-Style Beauties
These cookies feel fancy enough for the holidays yet casual enough for Sunday movies or bake sales. Here are my favorite ways to use them:
- Holiday cookie swaps: They’re always the first to disappear.
- Food gifts: Pack a dozen in a mason jar with a ribbon.
- Kids’ lunches: Just pop one into a bento for a midday treat.
- Midnight snack: Warm one briefly and dunk in almond milk.
If you’re making dessert for a crowd, pair these with a chilled slice of cheesecake mint chocolate or add them to a mini cookie buffet with options like shortbread or snickerdoodle for variety.
Storing & Freezing
These cookies store well in an airtight container for 4–5 days. They also freeze beautifully—just let them cool completely before placing parchment between layers in a freezer-safe bag. Defrost at room temperature or give ’em 10 seconds in the microwave.
You can even freeze unbaked dough balls. Bake straight from frozen—just add 1–2 minutes to your timer. Having cookie dough on standby? That’s kitchen empowerment, my friends.
FAQ
How do you transform cake mix into chocolate-mint cookies?
You simply combine cake mix with oil, eggs, peppermint essential oil, and fold in chopped mints and chocolate chips. It takes minimal effort and delivers maximum flavor and chew.
What cake mix flavor works best?
Devil’s food or chocolate fudge cake mix works best because they offer rich cocoa notes that pair perfectly with the bright pop of mint.
Do cake-mix cookies bake faster?
Yes—typically 10-12 minutes compared to 14–15 for traditional cookies. The mix already contains leavening and sugar, which speeds up the entire baking process.
Can you add crushed peppermint candies?
Yes! Crushed peppermint candies add texture and festive flair. Just mix them into the dough or sprinkle on top before baking. For extra texture inspiration, check out our layered chocolate mint bars.
Conclusion
Cake mix chocolate mint cookies are proof that delightful things can come from shortcuts. With minimal prep, bold flavor, and versatile options, they’re a baker’s secret weapon all year long. Whether you’re feeding a crowd, making memories with your kiddo, or simply treating yourself, these cookies deliver every time. From crispy edges to gooey centers dotted with glorious mint, what’s not to love? Try them once—and don’t be surprised if they earn a permanent spot in your cookie rotation.
Print
Cake Mix Chocolate Mint Cookies That Taste Like a Bakery Dream
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
These indulgent, chewy cookies blend rich chocolate cake mix with cool peppermint and chunks of Andes Mints for a bakery-style treat that’s quick, easy, and deeply satisfying.
Ingredients
1 box chocolate cake mix (15.25 oz) – Devil’s food preferred
2 large eggs – or 1/2 cup unsweetened applesauce for plant-based
1/3 cup vegetable or avocado oil – or coconut oil
1 tsp peppermint essential oil – not extract
1 cup chocolate chips – dark or semi-sweet
3/4 cup chopped Andes Mints or peppermint patties – or crushed peppermint candies
Optional: flaky salt or vegan melted chocolate for garnish
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mix cake mix, eggs, oil, and peppermint essential oil until smooth.
3. Fold in chocolate chips and chopped mint candies.
4. (Optionally chill dough for 30 minutes for deeper flavor.)
5. Scoop dough by rounded tablespoons onto baking sheets, spaced 2” apart.
6. Bake for 10–12 minutes until edges are set and centers are soft.
7. Cool for 10 minutes on sheet, then transfer to a wire rack.
8. (Optional) Sprinkle with crushed peppermint or drizzle with chocolate.
9. For variation: sandwich mint ice cream between two cookies for a frozen treat.
Notes
Cookies store well for 4–5 days in an airtight container.
Freeze fully cooled cookies or raw dough balls (bake frozen with 1–2 extra minutes).
For variation, try swapping peppermint with raspberry or orange extract, or fold in chopped nuts or use white chocolate chips.
Ideal for holidays, food gifts, or a quick midnight snack.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate mint cookies, cake mix cookies, easy dessert, Andes Mints, peppermint cookies