Chocolate Mint Cookies
This post may contain affiliate links. For more information, read my disclosure policy here.
These Chocolate Mint Cookies deliver everything you love about the classic combo. Rich chocolate, cool mint, and a soft, chewy centers without any fuss. With a boxed mix and a few simple add‑ins, you get fresh, bakery‑style cookies in minutes. They are perfect for holidays, parties, or whenever you’re craving something quick and chocolatey.
If you want more easy cake mix cookies, try my, Double Chocolate Chip Walnut Cookies, Funfetti Sugar Cookies and my Christmas Cake Mix Cookies. They are delicious and so easy.
Why this Chocolate Mint Cookie Recipe Works
This recipe works because cake mix does most of the heavy lifting. The chocolate flavor is already concentrated in the mix, so the mint add‑ins stand out without overwhelming the cookie. It’s a shortcut that still delivers great texture, consistent results, and that classic chocolate‑mint bite people love.
- Flavor Punch: The contrast between deep, dark cocoa and sharp peppermint is a classic crowd-pleaser in this chocolate mint chip cookie.
- Perfect Crinkle: Because of the sugar structure in cake mix, these often develop a beautiful “crackle” top that looks professional for this chewy cookie.
- Cost-Effective: You can bake 2–3 dozen cookies for a fraction of the price of buying gourmet mint cookies. I love to make these cookies for holidays.
Can I Use Peppermint Extract Instead of Mint Chips?
Yes, I would still add some regular chocolate chips to the recipe if you want to add some extract to the recipe. You can also use chopped andes mint chocolate bar candies in place of the chips.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Um…you had me at Andes! These mint chocolate cookies are delish!”
~ Bernice
Ingredient Notes for Andes Mint Chocolate Cookies
When using a box of cake mix, this recipe is really quick and easy. It has the cocoa powder, baking soda and all the dry ingredients that you will need for this cookie dough recipe. You will love these cookies.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Box Cake Mix: A box of chocolate cake mix. You can use any variety of chocolate cake mix you like. Experiment with milk chocolate or dark chocolate cocoa powder mixes.
- Andes Mint Baking Chips: Or any grocery store brand mint chocolate chips, chocolate chunks. You will also need Andes Chocolate mints candies to add even more mint flavor to the cookies.
- Eggs: Use 2 large eggs at room temperature.
Variations and Substitutions for these Double Chocolate Mint Cookies
You will can make these mint and chocolate cookies many different ways.
- The “Andes” Upgrade: Instead of mint extract, mix in 1 cup of Andes Crème de Menthe baking chips.
- Double Mint: Use a Devil’s Food or Dark Chocolate cake mix and top the warm cookies with a thin mint patty (like a York Peppermint Pattie).
- Grasshopper Style: Use a White Cake Mix, add green food coloring, peppermint extract, and mini chocolate chips.
- The “Thin Mint” Hack: Bake the cookies flat, let them cool, and dip the entire cookie in melted dark chocolate mixed with a drop of peppermint oil.
Special Equipment Needed for the Easy Chocolate Mint Cookies
You will need your standard baking sheet and parchment paper or a silpat to bake the cookies.
- Small Cookie Scoop: This dough is dark and can stain your hands/cuticles. A scoop keeps things clean.
- Cooling Rack: These cookies are fudgy; letting them sit on a hot pan for too long will make them dry rather than chewy.
How to Make Chocolate Peppermint Cookies
These Chocolate Mint Cake Mix Cookies take that classic pairing and tuck it into the easiest cookie you’ll bake all season. With a simple boxed mix and a handful of pantry staples, you get soft, fudgy cookies with crisp edges and melty mint pockets that taste like they came straight from a bakery
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix: In a large bowl, mix the cake mix, baking chips, oil, and eggs with an electric mixer for about 2 minutes, until a cohesive dough forms.
- Scoop and Bake Cookies: Scoop 2‑tablespoon portions of dough onto the baking sheet, spacing them about 3 inches apart, and bake for 8–10 minutes until puffed with cracks on top.
- Mint on Top: Immediately top each cookie with an unwrapped chocolate, let it soften for 3–5 minutes, then spread it with an offset spatula. Allow the chocolate to set before serving or storing.
Prep Ahead Suggestions for Chocolate and Mint Cookie Dough
- Cookie Dough Ball Chilling: This dough is quite soft. Making it 24 hours in advance and letting it chill in the fridge makes it much easier to roll into perfect spheres.
- Sugar Coating: If you want a “Crinkle” look, roll the dough balls in granulated sugar first, then powdered sugar. This prevents the powdered sugar from dissolving into the cookie while baking.
Alternate Cooking Methods For Andes Mint Chip Cookies
- The “Skillet” Cookie: Press the dough into a greased cast-iron skillet and bake at 350°F for 18–22 minutes. Top with mint chip ice cream while warm.
- Waffle Iron Cookies: Put a scoop of dough into a preheated waffle iron for 2 minutes. It creates crispy edges and deep pockets for melty chocolate.
How to Store, Reheat and Use Leftovers
These cookies are amazing to make ahead and store for latter, You can even freeze them if you like.
- Storing: These are high-moisture cookies. All these delicious cookies to cool. Store cookies in an airtight container for up to 1 week.
- Reheat: Warm for 5–8 seconds in the microwave makes the chocolate chips melty again.
- Leftover Ideas: You can enhance other chocolatey Minty treats using these easy cookies. Try:
- Ice Cream Topping: Crush the cookies and sprinkle them over chocolate or mint chocolate chip ice cream.
- Minty Milkshake: Blend 2 cookies with vanilla ice cream and a splash of milk.
Common Questions About Mint Chocolate Cookies From Cake Mix
No. Cake‑mix cookie dough is naturally thick and ready to scoop right away, which is part of what makes this recipe so quick.
This usually happens if the dough is over‑mixed or the baking sheet is warm. Mixing just until combined and using a cool pan helps maintain thickness.
Expert Tips for Making Mint Chocolate Chip Cookies
These are an excellent christmas cookie. These chewy chocolate Cookie with a hint of mint are perfect for the holidays.
- The “Coffee” Secret: Add 1 teaspoon of instant espresso powder to the dry cake mix. It won’t make the cookies taste like coffee; it simply intensifies the chocolate flavor and makes the mint pop.
- Don’t Overbake: Dark chocolate dough is hard to judge visually because you can’t see it “browning.” Take them out when they no longer look “glossy” in the center.
- Quality Matters: Since the cake mix is the base, spend the extra 50 cents on a “Moist Supreme” or “Extra Moist” brand of cake mix for the best results.
- Chips: Add semisweet chocolate chips to the the cookies. Top with crushed candy canes on the melted andes.
- Serve this recipe with: Snickers Cookies , Hot Cocoa Cookies and Christmas Cake Mix Cookies.
More Recipes You Might Like
Cake Mix Mint Chip Cookies
Ingredients
- 15.25 ounce Chocolate cake mix, 1 Box
- 1 cup Andes mint baking chips
- ½ cup Vegetable oil
- 2 Eggs
- 20 Andes chocolate mints
Instructions
- Preheat oven to 350F.
- Line a baking tray with parchment paper or a silicone baking mat.
- In a large bowl, combine the chocolate cake mix, baking chips, vegetable oil and eggs. Beat with an electric mixer for 2 minutes, until a cohesive dough forms with no dry patches.
- Use a cookie scoop to portion out dough in 2 Tablespoon-sized pieces, onto the baking tray, about 3” apart.
- Bake for 8-10 minutes, until cookies have puffed up and cracks have formed.
- Remove the cookies from the oven and immediately place one unwrapped chocolate on each cookie.
- Allow the chocolate to warm up for 3-5 minutes, then use an offset spatula to spread the melted chocolate over the cookies. Allow the melted chocolate to set before storing or serving.
Christina’s Notes
- Add Different Candies: Try using thin mints if you can not find the Andes candies for these Cake Mix Mint Chip Cookies.
- Different Cake Mix: Vanilla Cake Mix or White Cake Mix can also work, even add a little green color food coloring to make green cookies.
- Variation tip: Feel free to add crushed peppermint candies to these baked cookies or drizzle white chocolate.
- Alternate ingredient: Add a little peppermint extract to the vanilla cake mix.
- Alternate cooking method tip: These cookies can be cooked in the air fryer.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
