Irresistible Chocolate Peppermint Cake Mix Cookies: Your Ultimate Easy Christmas Treat!
The perfect holiday cookie! These Chocolate Peppermint Cake Mix Cookies are simple enough for kids to help with, ready quickly, and have all your favorite festive flavors, including rich dark chocolate, creamy white chocolate, and refreshing peppermint.
Who else feels that undeniable buzz in the air when Christmas approaches? For me, it’s hands down my favorite time of year! I adore everything about it: the joy of decorating the Christmas tree, the serene beauty of falling snow, the twinkling holiday lights, and, of course, indulging in an abundance of delicious sweets. These homemade Chocolate Peppermint Cake Mix Cookies perfectly encapsulate everything I love about holiday flavors. Each cookie offers a harmonious blend of intense dark chocolate, creamy white chocolate, and a lively touch of refreshing peppermint – truly a taste of Christmas in every bite.
These incredibly moist and rich cookies are the ultimate indulgent treat. They pair wonderfully with a steaming mug of hot cocoa after a brisk winter walk or a classic glass of cold milk for a comforting snack. What makes these peppermint cake cookies even better is how quickly they come together – you can have a batch ready in about 30 minutes! They’re also incredibly simple and fun for kids to help prepare, making them a fantastic family baking activity. And, naturally, they are super tasty! Wishing you and yours Happy Holidays, and I hope you thoroughly enjoy this wonderfully easy cake mix cookie recipe.
Why You’ll Love This Easy Christmas Cookie Recipe
Forget complicated baking projects this holiday season! These chocolate cake cookies stand out for several reasons, making them a must-have in your festive baking repertoire:
- Effortless Preparation: Utilizing a boxed cake mix as a shortcut, these cookies are much simpler and faster to prepare than traditional cookie recipes, saving you precious holiday time. This also ensures a consistent, delicious result every time.
- One-Bowl Wonder: Most of the mixing can be done in a single large bowl, significantly reducing cleanup time. This is a huge bonus, especially during busy periods.
- No Chilling Required: Say goodbye to waiting! The cookie dough doesn’t need to be chilled, meaning you can go from mixing to baking almost instantly. Freshly baked cookies are just minutes away!
- Ready in Under 30 Minutes: From start to finish, you’ll have warm, fresh cookies on your table in less than half an hour, perfect for last-minute guests or sudden cravings.
- Irresistible Texture: These cookies are wonderfully thick, moist, and possess a delightful texture that’s a perfect cross between a rich, fudgy brownie and a soft, chewy cookie. They truly melt in your mouth.
- Perfect Holiday Flavors: The classic combination of deep dark chocolate, smooth white chocolate, and crisp peppermint is quintessential Christmas. It’s a flavor profile that evokes warmth and cheer, loved by adults and children alike during the festive season.
- Kid-Friendly Fun: The simple, straightforward steps make this recipe perfect for involving children in holiday baking. It’s a fantastic way to create cherished memories alongside these tasty treats.
- Great for Gifting: Pack these beautiful and delicious cookies into festive tins or cellophane bags for a thoughtful homemade gift that everyone will appreciate.
Ingredients for Your Festive Chocolate Peppermint Cookies
This recipe calls for a handful of common ingredients, most of which you might already have in your pantry or can easily find at any grocery store. The beauty of using a cake mix is how it simplifies the process, delivering consistent results every time.
- A Box of Dark Chocolate Cake Mix: This is our secret weapon for both speed and an incredibly moist, rich cookie base. For an even deeper chocolate flavor that perfectly complements the peppermint, I recommend a dark chocolate variety. However, feel free to opt for a regular chocolate cake mix or even devil’s food if dark chocolate is too intense for your liking.
- Cream Cheese (8 oz, Softened): Essential for creating that wonderfully moist, tender, and slightly tangy texture that elevates these beyond a simple cookie. Ensure it’s softened to room temperature for smooth, lump-free mixing. This adds a delightful richness that keeps the cookies from drying out.
- Unsalted Butter (½ Cup, Softened): Adds richness and contributes to the chewy, tender texture of the cookies. Like the cream cheese, softening the butter to room temperature is crucial for achieving a smooth, well-incorporated dough without lumps.
- Powdered Sugar (½ Cup): Used primarily for rolling the cookie dough balls before baking. This coating creates a beautiful crinkled, slightly crisp exterior and adds an extra delicate touch of sweetness.
- An Egg (1 Large): Acts as a vital binder, helping to hold all the ingredients together. It also contributes to the cookie’s structure, richness, and overall moistness.
- Vanilla Extract (1 teaspoon): A classic flavor enhancer that beautifully complements and rounds out the flavors of chocolate and peppermint. Don’t skip this ingredient, as it adds a subtle warmth to the cookie base.
- White Chocolate (2 oz, Melted for Drizzle): Provides a lovely visual contrast against the dark chocolate cookie and offers a creamy, sweet topping. It also serves as the perfect adhesive for our festive peppermint sprinkles. You can use white chocolate chips or a white chocolate bar, finely chopped.
- Dark Chocolate Chips (1 Cup): These chips enhance the intense chocolate flavor of the cookies, adding delightful pockets of gooey deliciousness throughout. If you prefer a milder chocolate experience, you can substitute with semi-sweet or milk chocolate chips.
- Crushed Peppermint (⅓ Cup): The unmistakable star of the show for that iconic holiday flavor and vibrant festive look. Standard candy canes or peppermint hard candies, crushed into varying sizes, work perfectly.
Essential Kitchen Tools for Easy Baking
Gathering all your necessary tools before you begin baking will make the entire process even smoother and more enjoyable. Here’s a list of the kitchen essentials you’ll need to create these fantastic cookies:
- A Cookie Sheet: You’ll need at least one, and possibly two, to bake your batches of cookies. Lining it with parchment paper is highly recommended for easy cleanup and to prevent the cookies from sticking to the pan.
- A Large and Small Bowl: The large bowl will be your primary mixing vessel for the cookie dough, accommodating all the ingredients comfortably. The small bowl will be used for holding the powdered sugar coating.
- Cooling Rack (Optional but Highly Recommended): While you can cool cookies on a plate, a wire cooling rack allows air to circulate around all sides of the cookies. This cools them more evenly and prevents the bottoms from becoming soggy due to trapped heat and moisture.
- Hand Mixer (Or Stand Mixer): A reliable electric mixer is perfect for creaming the wet ingredients (butter, cream cheese, egg, vanilla extract) until they are smooth and light. A stand mixer with a paddle attachment works just as well and offers the added convenience of hands-free mixing.
- A Sturdy Spoon (Or Silicone Spatula): Essential for stirring in the dry ingredients (cake mix) and chocolate chips, especially as the dough becomes thick and fudgy. A silicone spatula is particularly effective for scraping down the sides of the bowl.
- Measuring Cups and Spoons: Accuracy is key in baking, so have your set of measuring cups and spoons ready to ensure precise ingredient measurements.
- Parchment Paper: For lining your cookie sheets, ensuring non-stick baking and easy removal of cookies.
How to Make Irresistible Chocolate Peppermint Cake Mix Cookies
These chocolate cake mix cookies, adorned with vibrant peppermint sprinkles, are, without a doubt, one of the easiest and most impressive Christmas cookies you’ll whip up this holiday season. The rich chocolate cookies require only a few straightforward steps, and before you know it, they’ll be ready to be devoured by eager hands (and mouths!). These chocolaty, peppermint-infused balls of goodness pair exquisitely with a cold glass of milk or a warm cup of hot cocoa, creating the ultimate cozy holiday experience. Go ahead, bake yourself a batch of these delightful cookies, pour your favorite beverage, and savor the moment. Even Santa Claus himself gives these cake mix cookies his enthusiastic seal of approval!
Crafting Your Chocolate Cake Mix Cookie Dough
- Prepare Your Wet Ingredients: Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the softened cream cheese, softened unsalted butter, one large egg, and one teaspoon of vanilla extract. Use a hand mixer (or a stand mixer fitted with the wire whisk or paddle attachment) to beat these ingredients together until they are beautifully light, creamy, and well combined. Aim for a semi-creamy texture; a few small lumps from the cream cheese are perfectly normal at this stage and will disappear as you add the dry ingredients.
- Integrate the Cake Mix: Once your wet ingredients are creamed, gradually add the entire box of dark chocolate cake mix to the bowl. For this step, a sturdy spoon or a silicone spatula works best, as the dough will quickly become quite thick and fudge-like. Continue to stir and fold the mixture for a couple of minutes, ensuring all the cake mix is thoroughly incorporated and there are little to no white streaks of cream cheese visible. This diligent mixing is key to ensuring an even flavor and consistent texture throughout your finished cookies.
- Fold in Chocolate Chips: Next, gently stir in the cup of dark chocolate chips. I personally love using dark chocolate cake mix paired with dark chocolate chips because the deep cocoa flavor creates a fantastic contrast with the bright peppermint and sweet white chocolate topping. However, feel free to use semi-sweet or milk chocolate chips if you prefer a milder chocolate experience. Mix just until the chips are evenly distributed.
- Roll and Coat: Prepare your powdered sugar station by pouring about ½ cup of powdered sugar into a separate small bowl. Take a small amount of the cookie dough (approximately 1 inch in diameter, or about a tablespoonful) and roll it into a smooth ball between your palms. Then, drop the dough ball into the bowl of powdered sugar and roll it around until it’s completely coated. This step is crucial for achieving that signature crinkled appearance on your baked cookies. Place the coated dough ball onto a parchment paper-lined cookie sheet. Repeat this process until all of your delicious dough has been used, ensuring you leave at least 1-2 inches of space between each cookie for even baking.
- Bake to Perfection: Place your cookie sheet in the preheated oven and bake for 10-12 minutes. For optimal and even cooking, it’s a good idea to rotate the cookie sheet 180 degrees halfway through the baking time. The cookies will look soft and slightly puffy when they come out of the oven, but they will firm up as they cool. Once baked, carefully transfer the cookies to a wire cooling rack and allow them to cool completely before moving on to the topping. This cooling step is important for the white chocolate drizzle to set properly and for the peppermint to adhere.
The Dazzling Peppermint Topping
Once your chocolate cake cookies are fully cooled, it’s time to add the festive finishing touches that make them truly special and Instagram-worthy!
- Melt the White Chocolate: Carefully melt the white chocolate. The easiest and most common way to do this is in the microwave: place the white chocolate (chips or finely chopped bar) in a microwave-safe bowl and heat it in 30-second increments. Stir thoroughly after each interval, even if it doesn’t look fully melted, until it is completely smooth and creamy. Alternatively, you can use a double boiler method for a more controlled and gentle melt, which is great for preventing scorching.
- Drizzle with White Chocolate: Using a spoon, carefully take some of the melted white chocolate and lightly sling or drizzle it decoratively over each cooled cookie. Aim for a zig-zag pattern or random swirls for an artistic touch. If you prefer a more substantial coating, you could dip half or even the entire cookie directly into the melted white chocolate. *Note: If you choose the dipping method, you will likely need more white chocolate than the recipe specifies (e.g., 4-6 oz) to ensure full coverage for all cookies.*
- Sprinkle with Peppermint: Immediately after drizzling the white chocolate (while it is still warm and liquid), generously sprinkle the crushed peppermint over the top of each cookie. The warmth and stickiness of the chocolate will help the peppermint bits adhere beautifully, creating a vibrant, festive look and an unmistakable cool, minty flavor. Repeat this process for all the cake cookies until they are adorned with both creamy white chocolate and sparkling crushed peppermint. Allow the white chocolate to set completely at room temperature or briefly in the refrigerator before storing or serving.
Expert Tips and Smart Suggestions for Perfect Cookies
Achieving bakery-quality chocolate peppermint cookies at home is easy with a few insider tips and tricks that will elevate your baking game:
Soften Up Your Ingredients for Smooth Baking
One of the most crucial steps for these cake mix cookies is ensuring your butter and cream cheese are adequately softened to room temperature. If they’re too cold, they won’t cream properly, leading to a lumpy dough and potentially less tender, denser cookies. You can achieve this by taking them out of the refrigerator a couple of hours before you plan to bake. If you’re short on time, microwave the cream cheese in its foil wrapper for 10-15 seconds and the butter for 10-20 seconds in small pieces, until they’re soft enough to indent with your finger but not melted. This simple step makes a significant difference in the final texture of your cookies, making them extra soft, chewy, and uniformly delicious!
Rotate Your Pans for Even Baking
To guarantee that all your cake mix cookies bake evenly and have that beautiful, consistent golden-brown edge, always make sure to rotate your cookie sheets halfway through the baking time. Ovens often have hot spots, meaning certain areas get hotter than others. Turning the pans ensures that all cookies get equal exposure to heat. If you skip this step, you might find that cookies at the back of the oven cook faster or brown more than those at the front. A quick flip of the pan ensures perfectly uniform chocolate cake cookies every single time – no burnt edges, no undercooked centers!
Crushing Peppermint Made Easy
For perfectly crushed peppermint, whether it’s candy canes or hard peppermint candies, the easiest method is to place them in a sturdy zip-top bag. Seal the bag, ensuring most of the air is out. Then, gently crush them with a rolling pin, the flat side of a meat mallet, or the back of a heavy pan. Aim for a mix of fine dust and small, chunky pieces for the best texture and visual appeal on your cookies. Avoid pulverizing them into too fine a powder, as some texture is nice. You can also buy pre-crushed peppermint bits in the baking aisle for ultimate convenience!
White Chocolate Drizzle Mastery
When melting white chocolate, the key is to be careful not to overheat it, as white chocolate is notorious for seizing and becoming lumpy and unusable if exposed to too much heat or moisture. Always melt it slowly and gently, whether in the microwave (in short bursts, stirring frequently) or over a double boiler. For a professional-looking drizzle, you can transfer the melted chocolate to a piping bag with a very small snip at the end or even a sturdy zip-top bag with a tiny corner cut off. This gives you much more control than a spoon, allowing for elegant, thin lines.
Cool Completely Before Topping
This tip cannot be stressed enough: resist the urge to add the white chocolate drizzle and peppermint to warm cookies! If the cookies are still warm, the white chocolate will melt and run off the sides, creating a messy rather than a beautiful topping. Furthermore, the crushed peppermint won’t adhere properly to liquid chocolate. Allow them to cool completely on a wire rack for at least 15-20 minutes to ensure a beautiful, set topping that stays exactly where you want it. Patience is a virtue when it comes to decorating!
Common Questions About Chocolate Peppermint Cake Mix Cookies
Here are answers to some frequently asked questions to help you master this delicious holiday cookie recipe and troubleshoot any queries you might have:
Absolutely! While I highly recommend dark chocolate chips to complement the dark chocolate cake mix and cut through the sweetness of the white chocolate and peppermint, you are welcome to customize. If you’d like a slightly less intense chocolate flavor, you could easily use regular chocolate cake mix, or substitute the dark chocolate chips with semi-sweet or even milk chocolate chips for this delightful holiday cake cookie recipe. You could also try a mix of different chocolate chips (like a combination of white and dark) for added complexity and a different visual appeal.
Following the recommended 1-inch dough ball size, you should get approximately 24 delicious chocolate peppermint cake cookies out of this recipe. This makes it perfect for a decent batch for your family, a small gathering, or holiday gifting. Of course, you have the flexibility to make the cookies larger or smaller than suggested; just remember that if you alter the size, the baking time will need to be adjusted accordingly. Smaller cookies will bake faster and might be crispier, while larger cookies will require a bit more time in the oven and will be chewier.
These homemade cake cookies are best enjoyed fresh, but they store beautifully! Store any leftover chocolate peppermint cookies in an airtight container at room temperature for up to 7 days. For optimal freshness and to help keep the peppermint crisp, you might want to consider placing a piece of parchment paper between layers of cookies if you need to stack them in your container. Keeping them away from direct sunlight and heat will also extend their freshness.
Yes, these cake cookies are freezer-friendly, which is wonderful for holiday meal prep or baking ahead! You have two main options for freezing. You can freeze the unbaked cookie dough balls by arranging them on a parchment-lined baking sheet and freezing until solid. Once frozen, transfer them to a zip-lock freezer bag or an airtight container, and they will keep well for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared cookie sheet (no need to thaw first, but you might need to add an extra minute or two to the baking time), then follow the recipe instructions for baking and topping with white chocolate and peppermint once they have cooled. You can also freeze the baked (but undecorated) cookies in an airtight container for up to 1 month, then thaw and decorate when ready to serve.
You might be able to! Many brands now offer excellent gluten-free chocolate cake mixes in the baking aisle. If you use a high-quality gluten-free cake mix, the rest of the recipe should work exactly the same without any need for other modifications. Always double-check all your ingredients (including chocolate chips and peppermint candies) to ensure they are certified gluten-free, especially if you are catering to strict dietary needs for yourself or others.
For the crushed peppermint topping, standard red and white striped candy canes work perfectly and are readily available during the holiday season. You can also use other types of hard peppermint candies, such as starlight mints. Just make sure they are unwrapped before you begin crushing them! For extra fine sprinkle and a consistent texture, consider using pre-crushed peppermint candy bits, which can often be found in the baking aisle alongside sprinkles and other holiday decorations. This saves you a step and ensures uniformity.
Explore More Yummy Dessert Recipes
If you loved these easy and festive chocolate peppermint cake mix cookies, you might be eager to try some other delicious desserts perfect for any occasion, especially during the holidays. From more cake mix wonders to classic chewy treats, there’s something here to tempt every taste bud and satisfy your sweet tooth:
- Gooey Butter Cake Cookies – Another fantastic cake mix cookie variation, offering a rich, soft, and buttery experience with a sweet, gooey center.
- Best Edible Cookie Dough – A safe-to-eat, no-bake treat that’s perfect for snacking straight from the bowl or packaging up as a unique holiday gift.
- Gooey Chocolate Fudge Brownies with Chocolate Drizzle – For the ultimate chocolate lover, these brownies are pure indulgence – rich, fudgy, and topped with a luscious chocolate drizzle.
- S’mores Cookies Recipe – Recreate the classic campfire treat in a convenient and delicious cookie form, perfect for any time of year when you’re craving that gooey marshmallow and chocolate goodness.
- Chewy Double Chocolate Chip Cookies – A timeless favorite, this recipe elevates the classic chocolate chip cookie with even more chocolate goodness and an irresistible chewy texture.
Whew, we made it to the end of this wonderful recipe journey! Not too hard, right? I genuinely hope you and your loved ones adore these perfect holiday cookies as much as I do. These flavors – deep dark chocolate, smooth white chocolate, and refreshing peppermint – are among my absolute favorites when it comes to sweet treats, and I loved getting to share this incredibly easy Chocolate Cake Cookie recipe with you. Whether you’re baking for a bustling holiday party, a cozy night in by the fire, or preparing thoughtful homemade gifts for friends and family, these delightful cookies are sure to bring smiles, warmth, and festive cheer. Enjoy every delicious bite and Happy Holidays!
Happy Eating!
Chocolate Cake Cookies with Peppermint Sprinkle
Caitlyn Erhardt
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Ingredients
- 8 Oz Cream Cheese Softened
- ½ Cup Unsalted Butter Softened
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Dark Chocolate Cake Mix
- ½ Cup Powdered Sugar
- 1 Cup Dark Chocolate Chips
- 2 Oz White Chocolate Melted
- ⅓ Cup Crushed Peppermint
Instructions
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Preheat oven to 350 degrees. Combine the cream cheese, butter, egg, and vanilla extract in a large bowl. Using a stand or hand mixer beat together until well combined.
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Stir in the dark chocolate cake mix using a spoon or silicone spatula until there is no more white showing. The mixture will be thick. Stir in the dark chocolate chips until just combined.
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Take the dough and roll a 1 inch ball. Drop the ball of dough in a bowl of powdered sugar and coat completely. Place on a parchment paper lined cookie sheet and repeat until all the dough is gone.
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Bake for 10-12 minutes on the center rack and rotate halfway through. Once finished let cool on a cooling rack or plate.
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Once cooled, melt the white chocolate in the microwave until smooth. Using a spoon, drizzle over the finished cookies. While the chocolate is still warm sprinkle on the crushed peppermint. Enjoy!
Notes
- Leftover Storage: Store leftover cookies in an airtight container for up to 7 days.
- Freezer Option: Store unbaked cookie dough balls in a freezer bag for up to 3 months. When ready to bake follow recipe instructions for baking and topping.
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