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These Andes Mint Chocolate Cookies are easy to make with boxed dark chocolate cake mix, peppermint extract, chocolate chips and green frosting— all topped with pieces of Andes mints. It doesn’t get mintier than that!

When I think of St. Patrick’s Day recipes, one ingredient stands out above all the rest: MINT! It’s probably because I identify the flavor of mint with the color green, and we all know green is the official color of St. Paddy’s Day — so it seems like a no-brainer!

This St. Patrick’s Day I have some extra special treats featuring one of my favorite mint-flavored chocolate candies. This Andes Mint Chocolate Cookies recipe is the ideal mix of chocolate and peppmint, and since the cookie base is made from cake mix, it’s super moist and delicious!

Andes Mint Chocolate Cake Cookies

These mint chocolate cake cookies are wonderfully themed for a St. Patrick’s Day party or get-together, but you could easily make a batch to indulge in all for yourself (P.S. they pair perfectly with Traditional Irish Coffee!).

Andes Mint Chocolate Cookies Recipe

Ingredients:

1 box dark chocolate cake mix
2 eggs
1/2 cup vegetable oil
1/2 teaspoon baking powder
2/3 cup mini chocolate chips
1/2 teaspoon peppermint extract
1 squeeze pouch Betty Crocker green cookie icing
2 cups Andes Mints, broken into small pieces

How to Make Andes Mint Chocolate Cookies:

1. Preheat oven to 350° degrees.

2. Line a cookie sheet with parchment paper. This will keep the cookies from spreading into each other.

3. In a mixing bowl, add the cake mix, baking powder, eggs, vegetable oil and extract. Mix until well combined.

4. Stir in the mini chocolate chips.

5. Using a tablespoon or cookie dough scoop, transfer the dough onto the baking sheet.

6. Bake at 350 degrees for 10 minutes.

8. Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a wire rack to completely cool.

9. Once cooled, squeeze icing over the top of each cookie.

10. Sprinkle broken pieces of Andes mint candies on top of the icing.

11. ENJOY!!

Andes Mint Chocolate Cookies

Author: Stefanie Fauquet

Ingredients

1 box dark chocolate cake mix
2 eggs
1/2 cup vegetable oil
1/2 teaspoon baking powder
2/3 cup mini chocolate chips
1/2 teaspoon peppermint extract
Pre-made green cookie icing Betty Crocker, Wilton
2 cups Andes Mints - broken into small pieces

Instructions

Preheat oven to 350° degrees.
Line a cookie sheet with parchment paper. This will keep the cookies from spreading into each other.
In a mixing bowl, add the cake mix, baking powder, eggs, vegetable oil and extract. Mix until well combined.
Stir in the mini chocolate chips.
Using a tablespoon or cookie dough scoop, transfer the dough onto the baking sheet.
Bake at 350 degrees for 10 minutes.
Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a wire rack to completely cool.
Once cooled, squeeze icing over the top of each cookie.
Sprinkle broken pieces of Andes mint candies on top of the icing.