Mint Chocolate Cookies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

My sister made these cookies for Christmas this year and they were so amazing! I couldn’t stop myself at just one! 



  • 1 box yellow cake mix
  • 1 cup butter, softened
  • 2 3/4 cups all-purpose flour
  • 1 bag of Andes Mint Chocolates 


  1. Preheat oven to 350*F.
  2. Mix ingredients together really well. (It works best if you get in the mix with your hands and mush it all together.)
  3. Fill a Cookie Press and turn the top 1-2 times (or roll dough into balls and flatten) and place on prepared baking sheet.
  4. Bake for 15-17 minutes.
  5. Remove cookies from oven and allow them to cool completely.
  6. Melt a bunch of Andes in a bowl and spread melted chocolate on top of cookies.
  7. Allow chocolate to dry before serving.



  1. I don’t think that I have ever eaten just one cookie in my life! But I can always say I honestly intended to eat just one. Thankfully today I am in recovery from my binge eating.

    My kids love to bake these kind of cookies. Thanks for sharing the recipe.


  2. These sound amazing! I’m a little confused about the mints. Do they go into the cookie before baking or do they only get melted and drizzled on top after baking?

Leave a Reply

Your email address will not be published. Required fields are marked *


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.