Andes Peppermint Cookies
December, 13th 2022 By Recipes by Sugar
Recipe Credit: The Frugal Girls
Andes Peppermint Cookies are for sure a Christmas cookie. I think the only time of the year that you can actually get peppermint Andes mints is around Christmas. These cookies actually turned out a lot better than I expected. The dough is a very thick dough, I actually had to add an extra egg to mine. Overall, these were great, very addicting once you eat one. They turned out very soft throughout the entire cookie. I would be very interested to see how they turn out using a brownie mix instead of cake. Hope you all enjoy!
Ingredients for Andes Peppermint Cookies
- One – 15 ounce box Betty Crocker dark chocolate cake mix
- One – 10 ounce bag Andes Peppermint crunch baking chips
- 2 – 3 eggs
- 1/2 cup vegetable oil
Utensils Needed
- Medium sized mixing bowl
- Spatula
- Measuring cups
- Cookie sheet
- Parchment paper
Directions for Andes Peppermint Cookies
Prep Time: 10 minutes / Chill Time: 1 hour / Cook Time: 7 – 9 minutes
- The Frugal Girls
- In a mixing bowl, add the cake mix.
- Next add your oil and eggs, mix well.
- Add the Andes mints to the mix and mix well.
- Place dough in the fridge for about 1 hour.
- Preheat oven to 350 degrees.
- Grab the dough out and roll into small 1 inch balls and place on baking sheet.
- Optional, I dipped the ball in extra Andes mints to get a good amount on top once baked.
- I did about 12 cookies evenly spaced on the cookie sheet.
- Bake for 7 – 9 minutes.
- Let cool and enjoy!
Variations
- I used peppermint Andes Mints, you could use regular.
- It calls for dark chocolate or fudge cake mix. You can really use any type of cake mix.
- I would be curios to try this with a brownie mix.
- The original recipe called for two eggs My batter desperately needed a third egg.