Andes Mint Swirl Cake Mix Cookies

Andes Mint Swirled Cake Mix Cookies

I am so proud to be a part of The Great Food Blogger Cookie Swap! I made these cookies to send to three other food bloggers: Alyson Culin from Wine & Plum, Allison Mattina from Celebrating Sweets, and Nickida Stephens from Nicki’s Random Musings. It was a lot of fun to box these cookies up and ship them off for fellow foodies to enjoy.

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The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious and to help with a great cause. This year The Great Food Blogger Cookie Swap is partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.

Each food blogger who signed up to participate received the addresses of three other food bloggers. We then sent one dozen delicious homemade cookies to our assigned bloggers. And in turn, we received three different boxes of scrumptious cookies from other bloggers. Each blogger also donated a small fee for registration, which was donated to Cookies for Kids’ Cancer – and along with extra donations, and contributions from very generous brand partners who matched our donations, dollar for dollar, The Great Food Blogger Cookie Swap raised a total of $13,778.40! That’s A LOT of love for kids in need. 

I made these quick and easy Andes Mint Swirl Cake Mix Cookies to share. How about making a batch of these delicious, minty cake mix cookies to celebrate with me?

A printable recipe card can be found at the bottom of this post.

Andes Mint Swirl Cake Mix Cookies

Ingredients:

  • 1 box Devil’s Food Cake Mix
  • 1 stick butter
  • 2 eggs
  • approximately 24 Andes Mints

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Preheat oven to 375. In our home, we use an Heirloom Cookie Sheet for our cookies. It really is the best cookie sheet I’ve ever used. Nothing sticks to an Heirloom! If you’re using a standard cookie sheet, you may want to line it with parchment paper to keep cookies from sticking. 

In a large bowl, melt butter.

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Add cake mix and eggs – in that order, please.

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Stir to mix well. The batter will be thick and sticky. It takes a little bit of muscle to mix this up, but hey – we have to burn our calories some how. We’re about to eat some awesome cookies. Drop by rounded spoonfuls onto cookie sheet.

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Bake at 375 for 12 minutes, until done. While baking, unwrap Andes Mints to prep for the next step. It takes superhuman self control not to gobble these up.

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If a few should disappear from the bowl… it’s okay. We have to make sure they’re good enough for the cookies, right? Just try to leave enough for the cookies, if you can. It was a struggle for me.

After cookies are baked, remove from oven and immediately place an unwrapped Andes Mint on the top of each cookie. Allow to sit for a minute to melt.

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Then, use a spoon or butter knife to swirl the melted mint on top of the cookie – creating a frosting.

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These are totally fabulous. You can eat them warm, while the chocolate is still melty and gooey. Or allow them to cool, and the chocolate on top will harden – making these easier to store.

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Like there’s going to be any left to store… who am I kidding? Grab a glass of milk and go to town, baby. If you do somehow manage not to eat all of these in one sitting – give them to your friends and loved ones for a fun Christmas treat. Santa just might put you on the “extra nice” list.

Andes Mint Swirl Cake Mix Cookies
Easy to make Cake Mix Cookies with delicious Andes Mints swirled on top.
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Ingredients
  1. 1 box Devil’s Food Cake Mix
  2. 1 stick butter
  3. 2 eggs
  4. approximately 24 Andes Mints, unwrapped
Instructions
  1. Preheat oven to 375. Prepare a standard cookie sheet with parchment paper to keep cookies from sticking.
  2. In a large bowl, melt butter.
  3. Add cake mix and eggs.
  4. Stir to mix well. The batter will be thick and sticky.
  5. Bake at 375 for 12 minutes, until done. While baking, unwrap Andes Mints to prep for the next step.
  6. After cookies are baked, remove from oven and immediately place an unwrapped Andes Mint on the top of each cookie. Allow to sit for a minute to melt.
  7. Then, use a spoon or butter knife to swirl the melted mint on top of the cookie – creating a frosting.
  8. Allow cookies to cool, and the chocolate on top will harden – making these easier to store.
Notes
  1. http://www.thecoersfamily.com/andes-mint-swirl-cake-mix-cookies/
The Coers Family http://www.thecoersfamily.com/
And I was blessed to receive some yummy goodies from three other awesome food bloggers participating in the Great Food Blogger Cookie Swap!

I first got these delicious Peppermint Bark Spritz Cookies from Kimberly over at BakeLoveGive.com

peppermint bark spritz cookies

 

And next I got some scrumptious Double Chocolate Cranberry Biscotti from Julie at SavvyEat.com

double chocolate cranberry biscotti

 

And thirdly we received some very awesome Caramel Chocolate Coconut Shortbread from TheSeaSideBaker.com

chocolate salted caramel shortbread

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10 thoughts on “Andes Mint Swirl Cake Mix Cookies

  1. Oh Amanda, my son loves you for introducing him to Andes. He was so excited about these, he was eating them faster than the rest of us. I think he ate the most of them and all the mints. LOL. They were amazing.

    • Hi Nickida! :) LOL We use Andes for bribes to get our children to do things around the house. Those things are seriously yummy! I’m glad y’all liked the cookies. Thanks for visiting me – Love your blog!

  2. Pingback: White Chocolate Chip & Cranberry Oatmeal Cookies - Nicki's Random Musings

  3. I made choc. and peanut butter cookies with cake mix yesterday with pecans in them. today I made peanut butter ones with the cake mix the only and easy way to go.

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