Viral TikTok Andes Mint Cookies: 4-Ingredient Cake Mix Christmas Cookies

Every November, the same fifteen-second clip takes over TikTok: a tray of warm chocolate cookies comes out of the oven, a little green-wrapped candy lands on each one, and a single stroke of a spoon turns it into a glossy mint-chocolate swirl. That clip is the Andes mint cookie, and it has earned its place on Christmas cookie trays for one simple reason — it looks like a bakery showpiece and takes about thirty minutes from box to cooling rack.

The trick is a shortcut bakers have quietly loved for decades. A box of devil's food cake mix becomes a thick, fudgy cookie dough with just two eggs and a splash of oil — no measuring flour, cocoa, baking powder, or sugar. While the cookies are still hot from the oven, one unwrapped Andes Crème de Menthe candy goes on top of each one. The residual heat melts it in about a minute, and then you spread it into a thin, shiny layer that sets into a cool, minty shell.

What you get is the perfect Christmas cookie contrast: a soft, deeply chocolatey base with a crisp, cool mint top that tastes like the holidays in a single bite. They are easy enough for a weeknight, pretty enough for a cookie exchange, and sturdy enough to pack into gift boxes. If you only bake one viral cookie this December, make it this one.

Why You'll Love This Recipe

• Only 4 ingredients: cake mix, eggs, oil, and Andes mints — nothing else to measure.
• Ready in about 30 minutes: no chilling, no rolling, no mixer required.
• The viral moment is real: spreading the melted mint candy is as satisfying in your kitchen as it looks on video.
• Perfect for gifting: they stack well, travel well, and look like they took far more effort than they did.
• Kid-friendly to make: rolling dough balls and placing the candies is a great job for little helpers.

Ingredients

• 1 box (15.25 oz / 432 g) devil's food cake mix
• 2 large eggs, at room temperature
• 1/3 cup (80 ml) vegetable oil (or melted coconut oil)
• 28 Andes Crème de Menthe candies (one 4.67 oz bag), unwrapped
• Optional toppings: crushed candy canes, holiday sprinkles, or a pinch of flaky sea salt

Yield: 28 cookies | Prep: 10 minutes | Bake: 9–11 minutes | Total: about 30 minutes

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Unwrap all 28 Andes candies before you start — the cookies come out of the oven hot and the timing matters, so have the candies ready in a small bowl.
3. In a large bowl, stir together the cake mix, eggs, and vegetable oil until a thick, soft dough forms. It will be stickier than regular cookie dough; that is exactly right.
4. Scoop the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets. You should get about 28 cookies.
5. Bake for 9 to 11 minutes, until the edges look set and the centers still look slightly soft. Do not overbake — the cookies firm up as they cool, and a soft center is what keeps them chewy.
6. As soon as the pans come out of the oven, place one unwrapped Andes candy in the center of each hot cookie.
7. Wait 60 seconds for the candy to melt, then use the back of a spoon or a small offset spatula to gently spread the melted mint chocolate into a thin, even layer across the top of each cookie. Work quickly while the cookies are still warm.
8. While the topping is still soft, sprinkle with crushed candy canes, holiday sprinkles, or flaky sea salt if you like. Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to cool completely and let the mint layer set.

Tips for Perfect Andes Mint Cookies

• Unwrap first: the 60-second melt window goes fast — never try to unwrap candies while the cookies are cooling.
• Do not overbake: pull the cookies when the centers still look a touch underdone; they finish setting on the hot pan.
• Spread gently: one smooth stroke per cookie is enough — overworking the melted candy makes it streaky.
• Room-temperature eggs: they mix into the dough more evenly and give a more uniform crumb.
• Try a swap: chocolate fudge or dark chocolate cake mix both work; for a festive twist, use white cake mix with a few drops of green food coloring in the dough.
• Keep them small: 1-inch balls bake evenly and give the best cookie-to-mint ratio.

Make-Ahead & Storage

Baked Andes mint cookies keep in an airtight container at room temperature for up to 5 days, with parchment paper between layers to protect the mint topping. They also freeze beautifully for up to 2 months — freeze them in a single layer first, then stack in a freezer bag. Thaw at room temperature for about 20 minutes. You can also roll the dough into balls and freeze them raw for up to 2 months; bake straight from frozen, adding 1–2 extra minutes, then top with the candies as usual.

Nutrition (Estimates)

Per cookie (1 of 28, estimates only): about 120 calories, 5 g fat, 18 g carbohydrates, 12 g sugar, 1 g protein, and 1 g fiber. Values are estimates and will vary with the exact cake mix and candy brands you use.

These viral TikTok Andes mint cookies prove that the best Christmas baking does not have to be complicated. Four ingredients, one pan, and a spoon are all it takes to fill your kitchen with the smell of chocolate and mint — and your cookie tray with the treat everyone reaches for first.