Easy Chocolate Peppermint Cookies
Making Chocolate Peppermint Cookies have never been easier- The fudgey cookie loaded with soft peppermint pieces and white chocolate chips will convince anyone you spent hours in the kitchen, when in reality, it’s just a doctored up cake mix.Jump to Recipe
Easy Christmas Cookie- Chocolate Peppermint
For me, combining chocolate and peppermint just sings of all things Christmas, snow, hot cocoa and warm fireplaces. I love combining the flavors in my favorite thing..cookies. These cookies always impress the neighbors on my cookie plate, and the best part is, they are super easy to make.
I don’t know about you, but Christmas is always a little hectic with all the activities, family parties etc. Knowing I can whip up these cookies with just a handful of ingredients and just a few minutes of work time make then the obvious choice whenever I need a festive dessert, fast.
So preheat your ovens, and let’s bake some cookies!
Ingredients in Chocolate Peppermint Cookies
*a full list of ingredients and measurements will be at the bottom of the post in the printable recipe card.
- Butter– I always use salted butter because that is what I keep on hand. If you only have unsalted butter, I would suggest adding a pinch of salt the the dough.
- Granulated Sugar– This is the white, granulated sugar. If you need to, brown sugar can be substituted in a pinch.
- Vanilla– this adds a wonderful depth of flavor the cookie that the boxed mix doesn’t initially give us.
- Chocolate Cake Mix– you’ll need a 15.5 oz box of chocolate cake mix. It doesn’t matter the brand, I always grab the store brand (usually great value).
- Flour– All purpose flour will do the trick.
- Bob’s Sweet Stripes Peppermints– These are the softer, dinner mint style peppermints that come out around Christmas time. You know the ones, where once you suck on them for a few seconds they kind of dissolve in your mouth? Those are the ones we want to use. Not the hard peppermint candies or peppermint candy canes. those get hard, stick to your teeth and melt out of the cookie.
- White Chocolate Chips– use your favorite brand, again I usually use the store brand. This adds a nice creaminess to the cookie.
How to Make Easy Chocolate Peppermint Cookies
- First thing, preheat your oven! Start your oven now, that way when your cookie dough is finished the cookies can go straight into the oven. We will bake these cookies at 350°.
- We are going to cream together the butter and granulated sugar. That means to mix until the two ingredients are completely combined, making one fluffy and light colored mixture.
- Next, add in the wet ingredients– the eggs and the vanilla. Slowly scrape the sides of the bowl and mix until the wet ingredients are incorporated into the butter and sugar mixture.
- It is now time to add in the dry ingredients- the cake mix and the flour. Add in the powdered cake mix (do not follow the instructions on the back of the box, we just want the powdered mix) and the flour. Mix until your cookie dough forms. The dough will be soft and should not be stiff at all.
- Lastly, mix in the peppermint pieces and white chocolate chips.
- Scoop out your cookies into your desired size (use 1.5 tbsp of dough for small cookies, 3 tbsp of dough for medium cookies, 1/3 cup of dough for large bakery sized cookies). Roll into a ball and arrange on a parchment or silicone lined cookie sheet.
- Bake at 350° until the cookies have puffed up, expanded and are not longer wet and glossy on the tops. (specific times will be listed in the printable recipe card below.)
- Allow the cookies to cool on the pan completely.
- While the cookies are cooling, melt some white chocolate chips in the microwave (30 seconds at a time, stirring in between, until they have melted completely) and drizzle over the top of the cookies and sprinkle with some extra crushed peppermints.
How to Crush Peppermints for Chocolate Cookies
The easiest way to do this is in a blender, but to be honest, I don’t always break mine out. I will just put my soft peppermints (bob’s sweet stripes is the brand I like) into a large baggie and take a hammer to them! This is a great job for kids to do, too.
How to store leftover cookies
Always store in an airtight container. The will keep fresh on the counter for 3-4 days but they freeze extremely well, too!
How to freeze leftover cookies
Flash freeze your cookies while in a single layer on a cookie sheet for about 1 hour. This will freeze each cookie separately and then you can toss into a freezer zip top bag and they won’t stick to each other. The cookies will stay fresh in the freezer for up to 3 months. Get that Christmas baking started early!
More Christmas Cookie Recipes
Easy Chocolate Peppermint Cookies
- 1/2 cup (111g) salted butter softened
- 1/2 cup (115g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 15.5 oz box (432g) chocolate cake mix
- 3/4 cup (115g) all purpose flour
- 1 cup (168g) crushed bob's sweet stripes peppermints plus extra for garnish
- 3/4 cup (150g) white chocolate chips divided
- Preheat oven to 350° F (180°C).
- In the bowl of a stand mixer or using an electric hand mixer, cream together the butter and sugar until light in color and fluffy in texture.
- Scrape the sides and add in the eggs and vanilla. Mix until thoroughly combined.
- Add in the chocolate cake mix and flour- mix until your soft dough forms.
- Add in the crushed peppermint pieces and 1/2 cup (100g) of the white chocolate chips to the dough. Mix until evenly distributed.
- Scoop the dough into balls and arrange on a parchment or silicone lined cookie sheet. For small cookies, use 1 1/2 tbsp of dough (#50 scoop), medium cookies use 3 tbsp of dough and for large cookies use 1/3 cup of dough.
- Bake at 350° F (180° C). For small cookies: bake 8-10 mintues. For medium cookies: bake 9-11 mintues. For large cookies: bake 13-15 minutes. The cookies will spread and expand slightly and puff up in the center when they are ready to come out of the oven.
- Cool the cookies on the pan.
- Melt the remaining 1/4 cup (50g) of white chocolate chips in the microwave by placing the chocolate in a microwave safe bowl and heating for 30 seconds at a time until they are melted. Stir at each 30 second mark.
- Transfer the melted chocolate into a small zip top bag, snip the corner of the bag and drizzle over the cooling cookies.
- Sprinkle with some extra peppermints, if desired.
Question – is it best to use a regular moist chocolate cake mix with this recipe, or a devil’s food cake mix?
Either will work great!!