These melt-in-your-mouth mint crinkle cookies combine the rich flavors of chocolate and mint with a unique crinkled texture. With their simple preparation and irresistible taste, they have become a favorite among mint lovers!
Andes mint crinkle cookies are the perfect balance of flavors and textures. They are also the perfect Christmas mint cookies with a combination of rich chocolate cookie dough and cool mint filling, courtesy of Andes mints makes a harmonious contrast that tantalizes the taste buds. The crinkled exterior adds a nice contrast to the soft and chewy cookie interior.
This was inspired by my 5 ingredient mint brownies, and pairs well with our Christmas dinner that's ready in one hour! If you are a lover of all things mint, you'll want to check out all of all our easy peppermint recipes.
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Ingredients
To make your mint crinkle cookies, you'll need just a few ingredients:
- Chocolate or devils food cake mix
- Oil or butter
- Eggs
- Chocolate chips
- Andes mints
Instructions
It's time to get started making your cookies. You only need a few steps!
Mix batter in a mixing bowl
drop chocolate crinkle cookie batter onto a cookie sheet
Bake cookies then remove from the oven and immediately press an Andes mint on the top of each cookie
When the mints have melted, spread over the top of the cookie. Allow the chocolate to set.
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Ingredients
- In a mixing bowl, combine the chocolate cake mix, vegetable oil, and eggs until well blended.
- Gently fold in the chocolate chips.
Step 3: Form Cookie Dough Balls
- Using a spoon or cookie scoop, portion the dough and roll it into balls, approximately 1 inch in size.
Step 4: Bake
- Place the dough balls on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are cracked.
- Place an Andes mint on top of each cookie. Allow the mint to melt then swirl on top of the cookie to frost if desired.
Step 5: Cool and Enjoy
- Allow the mint crinkle cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Substitutions
Everyone should enjoy cookies no matter your dietary needs or preferences. Here are some easy substitutions:
- Gluten free-Use a gluten free chocolate cake mix.
- Vegan/Dairy free-Substitute a flax egg or use egg replacer for the eggs. Substitute a dairy free mint and dairy free chocolate chips.
- Sugar free-There are many good sugar free chocolate cake mixes you can substitute. You can also use sugar free chocolates.
Variations
One of the most popular variations to this recipe is using Andes mint baking chips in place of the chocolate chips. It will give the cookies a richer mint taste.
Equipment
You will want to make sure you have a cookie sheet and parchment paper.
Storage
Store the cookies in an airtight container for several days. You can also freeze the cookies in an airtight container for up to one month.
Tips
- Chill the Dough: If the dough becomes too soft to handle, refrigerate it for 15-30 minutes to make it easier to roll into balls.
- Baking Time: Be cautious not to overbake the cookies. They should be slightly underdone when taken out of the oven to maintain their soft and chewy texture.
FAQ
Yes, you can substitute the Andes mints with other mint candies, such as Junior Mints or York Peppermint Patties.
Store the cookies in an airtight container at room temperature for up to 5 days.
Yes, you can freeze the cookies in an airtight container for up to 1 month.
Yes, you can adjust the size of the cookies based on your preference. However, baking times may need to be adjusted accordingly.
Absolutely! While chocolate cake mix complements the mint flavor well, you can experiment with other cake mix flavors like devil's food, dark chocolate, or even mint chocolate if available.
Yes, you can! Form the dough into balls, roll them in powdered sugar, and place them on a baking sheet in the freezer. Once frozen, transfer the dough balls to a freezer bag. When ready to bake, thaw slightly and proceed with baking as instructed.
Related
Looking for other recipes like this? Try these:
5 Ingredient Andes Mint Crinkle Cookies
Ingredients
- 1 box 15.25 oz of chocolate cake mix
- ½ cup of vegetable oil
- 2 large eggs
- 1 cup chocolate chips
- 1 box Andes mints
- ½ cup of powdered sugar for rolling optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the chocolate cake mix, vegetable oil, and eggs until well blended.
- Gently fold in the chocolate chips into the cookie dough until evenly distributed.
- Using a spoon or cookie scoop, portion the dough and roll it into balls, approximately 1 inch in size.
- Roll each dough ball generously in powdered sugar until fully coated. This is optional but does provide a more cracked appearance to the cookies.
- Place the cookie dough balls on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops are cracked.
- Press an Andes mint on the top of each cookie. Once melted, spread the mint over the top of the cookie like frosting if desired.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
Pairing
These are my favorite dishes to serve with these cookies:
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