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3 ways to use Wilton Mint Drops

Have you heard of mint non pareils or Wilton mint drops? They have turned into one of my favorite little snacking treats! You may have seen them in a candy dish at weddings. In fact, I’ve had a hard time finding them, but have found success in the wedding aisle at Michael’s craft store. I first became enamored with this sweet delicacy a year ago at a conference. There was a candy dish filled with the giant Non Pareil Assorted Mint Chocolate, (the base is the size of a nickel).

I had a little baggie filled with them , and I snacked on them throughout the day. They are white chocolate and minty, with a bit of texture from the sprinkles. I’ve since found the mini size, Wilton’s Mint drops

I decided I wanted to try them in a few of my favorite recipes, and I’m here to say:  they turned out quite delightfully!

3 ways to use Wilton mint drops besides just snacking on them. #cookies

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Chocolate Peppermint Cookies


I am very happy to share with you the recipe for chocolate peppermint cookies, which are a Christmas spin-off of my favorite Andes mint cookies. They can be enjoyed warm and gooey out of the oven, or chilled for a delightful texture. The recipe is super simple, with 3 ingredients (besides eggs and oil you will likely have on hand), and 2 you might already keep around: Devil’s Food cake mix, chocolate chips (in this case, the Christmas colors), and Andes peppermint chips.

The batter is pretty thick with just eggs and a little oil. I love how colorful the Christmas chips make it look festive!

I scoop up each dough ball with a spoon, and scrape it off with one finger. It looks like a messy plop, but it all turns out just grand.

Above is what the cookie looks like fresh out of the oven (7-8 minutes of cooking).

While the cookies are still warm, I sprinkle the peppermint chips (after indenting the cookie with a spoon to hold them on better).

Each cookie has a tablespoon or so of peppermint chips sprinkled on top.

After the peppermint chips sit for 2 minutes, they are ready to be spread with a knife as “frosting.”

I love the look of the back of the cookie with the colorful chips.

After spreading the original chips, I sprinkled a few more on top and didn’t spread it. I liked the textured look of the pieces on top.

Oh so pretty, and OH SO delicious!

Chocolate Peppermint Cookies

  • 1 pkg. Devils food cake mix
  • 1/2 cup oil
  • 1/2 package Andes Peppermint chips
  • 2 eggs
  • 1 cup (or the whole bag) of holiday colored chips

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7-8 minutes. Remove cookies from the oven and place a tablespoon or so of Andes Peppermint chips on each cookie. When melted (1-2 minutes), lightly swirl with a knife. Top with extra peppermint chips. Enjoy melted right out of the oven, or refrigerate for 10 minutes (my preference) for that hardened chocolate crunchy texture. Makes approximately 18 cookies.


{I originally shared this at Chef in Training, for the cookie exchange week. Head there to see more recipes!}

For More Christmas Treats, I’ve got a Christmas tree bread and Corn Flake Christmas Wreath.

Andes Mint Cookies

I served these at my first beginners workshop, and some have asked for the recipe.  I thought for sure I had posted this before, but can’t seem to find it.  I cannot take credit for this, as it was shared by a friend (Marianne Lloyd) a few years ago, but I make them often because they are very easy, no fail, and super delish! I made this little card for a recipe exchange:

As for the cupcakes…I used a lemon cake mix and added some pudding and sour cream. Then made lemon cream cheese frosting and squeezed some fresh lemon juice into both.  I then infused some raspberry jam into the middle.

Only 3 spots left for the Austin beginners workshop.  5 for San Antonio;)

My favorite cookies~Chocolate Andes Mint

These cookies are delish (though they don’t look too attractive) and I wanted to share this simple recipe with my online friends.  Just add a few eggs  and oil to a cake mix and you have a dense cookie dough.  Throw in some chocolate chips and form a ball. After cooking, place Andes mints on top (or the chopped up version).

Here is the official recipe:

Chocolate Andes Mint Cookies

1 pkg. devils food cake mix
1/2 cup oil
2 eggs
1 cup milk chocolate chips
36 Andes Mints (or buy the bag of Andes candy pieces by the chocolate chips)

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by te4aspoolnfuls on cookie sheet. Bake at 350 degrees for 7 minutes, until tops of cookies just “crack.” Do not overcook! Remove cookies from oven and either place a mint or a spoonful of mint pieces atop each cookie. When candy is softened, swirl gently with knife. Cool completely to set candy (put them in the fridge for quick setting).

Oh, and I like to store them cold in the fridge, I like the chocolate when it hardens.

I also tried some Reeses peanut butter cup cookies recently from this recipe.  The kids in my sunday school class (14 year olds) said they were heavenly.  I need to make them my mint cookies.  Does anyone have a good recipe for the pumpkin/cream cheese jelly roll thing?  LOVE that and have been craving it for a week or so now.

Next week I am marking a big anniversary and having several giveaways.  It also begins my crazy month of holiday sessions plus 3 birthdays and halloween festivities.  There has been a lull on this blog, but buckle up because it’s going to a be a ride…stay tuned!