4 Ingredient Andes Mint Cookies

These 4 ingredient Andes mint cookies are so easy, so yummy and perfect for any occasion. Easy to make and to cleanup!

I learned how to make these at my in-laws over Christmas. They were SO easy and everyone ate them so fast. If you have any last minute holiday gatherings or events you need to bring a sweet treat to, these are perfect. They seriously only took us about 20 minutes to make.

Here’s everything you’ll need and how to make them!

What You’ll Need

Equipment

• Half baking sheet pans
• Non-stick silicone baking mats: Optional.

Ingredients

• Eggs
• Vegetable oil
• Devil’s food cake mix
• Andes mints

How To Make Them

1. Preheat oven and prep pan: Preheat oven to 350 F and line baking sheets with silicone mats or parchment.
2. Make the dough: Crack eggs into a mixing bowl and whisk together. Add oil and cake mix, stirring everything together until combined.
3. Form the balls: Form into roughly 1 tbsp sized balls and place onto the baking sheets, spacing them 3×4. This makes enough for 2 sheet pans (24 cookies).
4. Bake: Bake each pan at 350 F for 8 minutes. While cookies are baking, unwrap the Andes mints so they are ready to go.
5. Make the “frosting”: Once cookies are done, take them out and immediately place one Andes mint on top of each cookie. Let them melt for just a minute, then use a spoon to gently spread the chocolate evenly over the tops of the cookies, creating a “frosting”.
6. Let set: Let the cookies set on the pan (~5-10 minutes) before transferring to a cooling rack to cool completely

Tips

• Setting faster: Pop the whole pan in the fridge (on a hot pad if needed) after melting the chocolate to help these set up quicker. This is great if you need to stack them too.
• Customize: Add sprinkles, crushed candy cane, marshmallows, any other toppings you want to make them look more festive.
• Silicone baking mats: These have markings for where the cookies go so they’re evenly sized/spaced. Makes for really pretty cookies and easy cleanup.

To Store

Store these cookies in an airtight container or ziploc on the counter up to 3 days, in the fridge up to 2 weeks or in the freezer up to 3 months.

More Treats

• Monster cookie protein balls
• Cookies and cream high protein ice cream

As always, be sure to leave a review and rating down below if you try these 4 ingredients Andes mint cookies! Hope they make your life a little easier if you’ve gotta whip something up quick. Enjoy! ✨

4 Ingredient Andes Mint Cookies

5 from 1 vote

These 4 ingredient Andes mint cookies are so easy, so yummy and perfect for any occasion. Easy to make and to cleanup!

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:8 minutes mins

Course: Dessert

Cuisine: American

Servings: 24

Equipment

• Sheet pans
• Silicone baking mats optional

Ingredients

• 2 large eggs
• 1/2 cup vegetable oil
• 1 box Devil's food cake mix (13.25 oz)
• 24 Andes mints

Instructions

• Preheat oven to 350 F and line sheet pans with silicone baking mats or parchment. Set aside.
• Whisk eggs together in a mixing bowl, then add oil and cake mix. Stir until fully combined.
• Form dough into ~1 tbsp balls, using your palms to roll smooth. Place cookies 3×4 on the sheet pans. You should have enough for 2 pans (24 cookies).
• Bake each pan at 350 F for 8 minutes. While cookies are baking, unwrap the Andes mints so they're ready to go.
• Once cookies are done, immediately place one Andes mint on top of each cookie. Let chocolate melt for a minute, then use a spoon to gently spread evenly over each cookie like a frosting. Let set on the pan for ~5-10 minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

• Put the whole pan in the fridge (on a hot pad if needed) to help them set quicker.

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