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