Andes Mint Cake Mix Cookies: A Simple Yet Decadent Treat
If you’re a fan of easy-to-make cookies that pack a chocolatey punch, Andes Mint Cake Mix Cookies are a must-try. Combining the rich flavors of Andes mints with the convenience of cake mix cookies, these treats are perfect for any occasion. Here’s a detailed guide on how to whip up these fudgy delights, from ingredients to storage tips, all in about 1300 words.
Ingredients and Equipment
Ingredients:
- 1 15.25 oz box of Devil’s Food Cake Mix: The base for these cookies, this cake mix provides a rich chocolate flavor and fudgy texture.
- 1/3 cup vegetable oil: Adds moisture and helps bind the ingredients together.
- 2 large eggs: These act as a binding agent and help the dough come together.
- 1/3 cup semi-sweet chocolate chips: Extra chocolatey goodness that melts into the cookies.
- 40 Andes mint candies: These give the cookies their signature minty flavor. You’ll need to break and chop them to incorporate into the dough.
Equipment:
- Mixing Bowls: For combining ingredients.
- GIR Spatula: Ideal for mixing and scraping down the sides of the bowl.
- Liquid Measuring Cup: For measuring the oil accurately.
- Baking Sheet: Line this with parchment paper to prevent sticking.
- Wire Rack: For cooling the cookies once they come out of the oven.
Instructions
1. Preheat Your Oven Start by preheating your oven to 350º F. This ensures that your cookies bake evenly.
2. Prepare the Andes Mints
- Break and Stack: Take 24 Andes mints and break them in half. Stack each pair of halves on top of one another. This creates a thicker, gooier center for your cookies.
- Chop the Remaining Mints: Chop the remaining mints into small pieces. These will be sprinkled on top of the cookies once they come out of the oven.
3. Mix the Dough
- Combine the Ingredients: In a large bowl, mix together the dry Devil’s Food Cake Mix, vegetable oil, and eggs. Stir until the mixture is well blended and a soft dough forms.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips for an extra layer of chocolatey goodness.
4. Shape the Cookies
- Scoop and Shape: Using a cookie scoop or tablespoon, scoop balls of dough. Flatten each ball slightly and place one of the stacked Andes mints in the center. Mold the dough around the mint to enclose it.
- Arrange on Baking Sheet: Place the shaped dough balls on a lined baking sheet. Make sure to space them about 2 inches apart to allow for spreading.
5. Bake the Cookies
- Bake: Place the baking sheet in the preheated oven and bake for 9-11 minutes. The cookies are done when the edges are set but the centers are still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows them to firm up slightly before transferring to a wire rack.
6. Add Final Touches
- Top with Chopped Mints: Once the cookies are on the wire rack, sprinkle the chopped Andes mints on top. The residual heat will help the mints adhere to the cookies.
- Cool Completely: Allow the cookies to cool completely before storing. This ensures that the minty topping sets properly.
Tips and Variations
- Mint Variations: If you prefer a stronger mint flavor, you can add a few drops of mint extract to the dough. Be cautious with the amount, as mint extract can be quite potent.
- Cookie Size: For larger or smaller cookies, adjust the baking time accordingly. Smaller cookies may need less time, while larger ones will require a bit more.
- Chocolate Lovers: If you’re a true chocolate enthusiast, try using chocolate chunks instead of chips or adding a drizzle of melted chocolate on top of the cooled cookies.
Storage and Shelf Life
- Store Properly: To keep your Andes Mint Cake Mix Cookies fresh, store them in an airtight container. This helps prevent them from becoming stale and keeps the minty topping intact.
- Shelf Life: These cookies will stay fresh at room temperature for up to a week. If you want to extend their shelf life, you can freeze them for up to 3 months. Just be sure to place parchment paper between layers to prevent sticking.
Nutritional Information
For those keeping an eye on their nutrition, here’s a breakdown per cookie:
- Calories: 183 kcal
- Carbohydrates: 24g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 3g
- Polyunsaturated Fat: 5g
- Cholesterol: 17mg
- Sodium: 172mg
- Fiber: 1g
- Sugar: 15g