Peppermint Chocolate Cookies Recipe Made From A Cake Mix
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Festive, fun, and easy, these delicious cookies are exactly what you’re looking for! These are a twist on a classic, but instead of starting from scratch with flour and all sorts of ingredients. Instead, use a boxed chocolate cake mix, add a few extras, and boom — you’ve got soft, fudgy cookies with chocolatey richness and a bright peppermint pop. They’re easy enough for weekday baking (yes, kids and teens can help!), yet pretty enough to bring to a tailgate, school potluck, or a cookie swap. Bonus: fewer dishes, less mess, big flavor.
This recipe is family-friendly and a sure hit at gatherings. These cookies are rich, chewy treats that taste like holiday magic, but don’t require hours to make. And since you start with a boxed mix, there is less measuring and you can easily multitask in the kitchen as well. Serve them with milk, hot cocoa, or set them out at your next family gathering — I promise they’ll disappear fast.
Peppermint Chocolate Cookies Recipe Ingredients:
- Chocolate Fudge Cake Mix – You could use a chocolate cake mix; we just wanted the fudge-like consistency.
- Vegetable Oil
- Ghirardelli Peppermint Baking Chips-This was the only brand we could find in our area, I did want smaller, but the cookies were still amazing.
- Eggs
*We could not find Andes Peppermint Crunch in our area. It is on Amazon (see it-> here), but the Ghirardelli worked. The smaller chips would have been a bit easier and prettier*
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How To Make Peppermint Chocolate Cookies:
Start by preheating your oven to 350 degrees.
Mix the eggs, oil, and cake mix in a mixing bowl. I used a spatula because the batter is thick, even with the cake mix being the only dry ingredient in the recipe. A whisk will work on the wet ingredients, though.
Slowly add in your chips. I ended up with 1 1/2 cups of baking chips added, but 1 cup would have been fine too.
Now I am in love with using parchment paper on my cookie sheet. This makes it a breeze, especially if you make a variety of cookies in one day. It is easy to remove the paper and lay down a fresh batch, since I don’t have to wash the pan between batches.
I used a cookie scoop to scoop out the batter, making even-sized cookie dough balls. (You can grab one -> here on Amazon)
Bake your cookies for 12 minutes on your baking sheet and then check them to ensure they are done.
This made about 17 cookies for me.
Place on a wire rack to cool and store in an airtight container or bag.
Enjoy!!
What is your go-to holiday cookie recipe?
Substitutions And Alterations
- Chocolate Chips
- Peppermint Extract
- Cocoa Powder
- Crushed Peppermint Candies
- Crushed Candy Cane
- Vanilla Extract
- White Chocolate Chips
How To Store Chocolate Peppermint Cookie
Store in an airtight container or a Ziploc bag for three to five days. You can also freeze it in an airtight container for 30 to 90 days.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The airtight container or a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
Other Cookie Recipes To Check Out:
I love making cake mix cookies! I have a whole collection; the Smore’s one is amazing! You can check out the collection -> here!
- Christmas Sugar Cookies– These cookies with homemade frosting are amazing!
- Peanut Butter Cup Cookies-> Use a muffin pan and homemade peanut butter cookies, and stuff them with peanut butter cups!
- Minty Chocolate Delight Cookies– Chocolate cookies made with chocolate and mint morsels, an amazing sweet cookie!
Peppermint Chocolate Cookies Recipe
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Ingredients
- 13.25 OUNCE Chocolate Fudge Cake Mix
- ½ Cup Vegetable Oil
- 1 1/2 Cup Ghirardelli Peppermint Baking Chips
- 2 Eggs
Instructions
- Start out by preheating your oven to 350 degrees.
- In a mixing bowl mix the eggs, oil, and cake mix together, I used a spatula the batter is thick.
- Slowly add in your chips, I ended up at a 1 1/2 cup of baking chips, but 1 cup would have been fine too.
- Reynolds Kitchens Non-Stick Parchment Paper – 60 Square Feet
- I used a cookie scoop to scoop out the batter and parchment paper
- Bake your cookies for 12 minutes and then check them for being done.
- This made about 17 cookies for me.
- Place on a wire rack to cool and then store in an airtight container or bag.
- Enjoy!!
These look delicious!