Indulge in some of these incredible Mint Green Cookies, and you’ll be glad you did. They are soft, tender, and made with fluffy cake mix. Perfect for all your minty chocolate needs and can be made in under 30 minutes + chilling time!
I love baking, but there are times that I want a made-from-scratch taste, but run out of hours in the day to squeeze in a baking project!
When I am short on time but still want a fresh batch of cookies, I fall back on a tried and true cake mix base. I started making cake mix cookies a long time ago and have really come to love the simplicity.
My mom used cake mixes to make cookies and loaves of bread when she needed to whip up something quickly, and I thought this was the greatest baking trick ever!
Why This Recipe Works
Fast and easy – You can seriously throw these cookies together and have them baked and cooling in under 30 minutes + chilling time. Thank goodness for the cake mix!
Customizable for the holidays – You can easily swap out the color of the food coloring to make them for Christmas, Valentine’s Day, or St. Patrick’s Day.
No-Fuss method – You can mix the batter, chill the dough and bake the cookies without a lot of fuss from you. You can be more concerned about eating them than making them.
All you need is 8 simple ingredients, and you can spend the afternoon sitting back, munching on these cookies.
Cake Mix – I like to use a plain and simple white cake mix for these mint cookies. You can swap that out for other flavors if you want.
Mint Extract – Feel free to experiment with other flavors of extracts. We love the flavor of mint, so we knew we wanted to try them with some.
Andes Mints – Holy cow! Using Andes Mints makes these cookies so decadent and memorable. You can also use different candies if you want.
This isn’t a sponsored post, but if it were, I would not stop gushing over those little green wrapped mints – Left by myself, I am pretty sure I could eat the entire box! Let’s talk about how to make this recipe.
Step One: Heat the oven to 350 degrees.
Step Two: Combine the cake mix, egg, and butter in a large mixing bowl.
Step Three: Mix in 8-10 drops of food coloring or until you reach the desired color.
Step Four: Place the dough in the fridge to chill for one hour.
Step Five: Roll the dough into 1-inch balls.
Pro Tip: Using a small ice cream or cookie scoop will help you make uniform-sized cookies.
Step Six: Place each of the cookie dough balls in the powdered sugar and put on the cookie sheet.
Step Seven: Bake the cookies for 13-15 minutes or until they are set.
Step Eight: Add one Andes mint to the top of each cookie after they come out of the oven.
NOTE: The mints will be melted on top of the cookie, but as it sits, they will harden back up.
🍪 Meal Prep
Let the mint cookies cool on a wire rack all the way. Once cool and set up, you can put them inside of a food container or ziplock bag. They will last 3-4 days at room temperature.
Or, you can freeze the cookies for up to three months. I recommend flash freezing the cookies, so they don’t stick to themselves.
Flash Freezing: To flash freeze the cookies, place them on a baking sheet, so they aren’t touching. Put the pan in the freezer, so it’s flat for 2-3 hours. Once the cookies are frozen, you can remove them from the pan and place them in an airtight container. This will keep them from sticking to each other.
📌 Expert Tips
I want your cookies to turn out beautifully every time, so I thought I would share these tips with you.
- Don’t overmix the dough when you are preparing the batter. That will lead to a flat and heavy cookie.
- It’s essential to chill the dough, so the cookies are plump and fluffy. Otherwise, they will be dense.
- You can skip the mint extract altogether or swap it for something else. Almond extract, banana extract, and coffee extract are a few ideas. You should swap out the candy on top if you choose something that doesn’t go with mint.
- Use any color of food coloring you like depending on the event or holiday you are baking for. Go wild and add some pizzazz!
- A fun idea for these cookies would be to chop up the mints and toss them in the batter. Or chop them and sprinkle on top instead of adding an entire Andes Mint.
Oh, of course! Feel free to swap out the Andes mints with Hershey bars, Peppermint Patty’s, or anything else you see fit. You could also use chocolate chips if you wanted.
Yes, absolutely! You will get approximately 24 cookies per batch. On the recipe card below, you can click on the number of servings and adjust it to as many as you need. Then you can avoid doing any math. 🙂
If the mint cookies ended up hard, it could be because of several factors. If they were overmixed, not chilled, or the oven temperature is off, it can play a significant role in how they turn out.
Another factor could be they were baked too long. I recommend checking your oven temperature and adjusting the cooking time if needed.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Mint Green Cookies
- 1 box White Cake Mix
- 1/2 cup Butter softened
- 1 Egg
- 1/4 tsp Mint Extract
- 1 cup Powdered Sugar
- 24 Andes Mints
- 1 package Cream Cheese softened
- Green Food Coloring
- Heat oven to 350 degrees.
- In a large mixing bowl, combine the cake mix, egg, butter and mix well.
- Add in the mint extract.
- Add in the drops of food coloring. 8-10 drops will give you a dark color.
- Chill dough for 30 minutes.
- Take dough out of refrigerator and make into one inch balls.
- Roll balls in powdered sugar. Place on prepared cookie sheet.
- Bake for 13-15 minutes.
- Place an Andes mint on top of warm cookies right after they come out of the oven. They will soften but will harden back up as the entire cookie cools.