Chocolate Peppermint Cookies
These Easy Chocolate Peppermint Cookies bring festive joy to your holiday baking with minimal effort! Made with a clever chocolate cake mix shortcut, they bake into perfectly soft, chewy cookies bursting with rich cocoa, refreshing peppermint, and creamy white chocolate. Thoroughly tested by Sophie at Sweet Craft Recipes, these crowd-pleasers are guaranteed to deliver cozy comfort and cheerful flavor every time.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1/2 cup (111g) salted butter, softened
1/2 cup (115g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 (15.5 oz / 432g) box chocolate cake mix (devil’s food or fudge)
3/4 cup (114g) all-purpose flour
1 cup (168g) crushed Bob’s Sweet Stripes peppermints, plus extra for garnish
3/4 cup (150g) white chocolate chips, divided (1/2 cup for dough, 1/4 cup for drizzle)
Instructions
1. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
2.
3. In a large bowl or stand mixer, cream softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
4.
5. Scrape down sides of the bowl. Add eggs one at a time, beating after each addition. Mix in vanilla extract until smooth.
6.
7. Add chocolate cake mix and all-purpose flour. Mix on low speed just until combined — do not overmix.
8.
9. Fold in crushed peppermint candies and 1/2 cup (100g) of white chocolate chips with a spatula until evenly distributed.
10.
11. Scoop dough balls (1 1/2 tbsp each) onto prepared baking sheets, spacing 2 inches apart.
12.
13. Bake at 350°F until edges are set but centers look slightly soft:
14. – Small cookies (1 1/2 tbsp): 8–10 minutes
15. – Medium (3 tbsp): 9–11 minutes
16. – Large (1/3 cup): 13–15 minutes
17.
18. Let cookies cool completely on the pan to set their chewy texture.
19.
20. In a microwave-safe bowl, melt the remaining 1/4 cup white chocolate chips in 30-second intervals, stirring between each until smooth.
21.
22. Transfer melted chocolate to a zip-top bag, snip a tiny corner, and drizzle over cooled cookies. Immediately sprinkle with extra crushed peppermint.
23.
24. Allow drizzle to set, then enjoy your festive chocolate peppermint cookies!
Notes
Softened butter and room temperature eggs create the best texture.
Mix only until combined to avoid tough cookies.
Chill dough for 30–60 minutes if your kitchen is warm or to reduce spreading.
Use a candy cane or Bob’s Sweet Stripes for reliable peppermint crunch.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze up to 3 months.
For variety, try using red velvet or double chocolate cake mix!