Incredibly chewy, soft, and filled with classically cool mint flavors, these Chocolate Peppermint Cookies are everything you could ever dream for in a holiday cookie recipe.
These gooey cookies are made with chocolate cake mix and pure peppermint extract which makes them extra soft, flavorful, and oh so simple to pull apart and enjoy.
Serve this peppermint cookie recipe whenever you are in the holiday spirit and want to fill the kitchen up with your favorite Christmas treats.
Slightly dipped in a white-chocolate flavored melt and topped with crushed peppermint or festive candy canes, these chocolate mint cookies are indulgent, rich in flavor, and so satisfying.
In need of some other ideas to serve alongside these crinkle-style cookies? Some of my other favorite holiday treats to make in the kitchen with these cookies are Christmas Shortbread Thumbprint Cookies, Peppermint Sugar Cookie Whoopie Pies, and Santa’s Favorite Cookies!
Table of Contents
Why You’ll Love This Recipe
- Simple. These cookies are baked in less than 20 minutes and made all in one bowl for a super easy recipe that you’ll be able to make over and over again!
- Flavorful. Peppermint and chocolate create the perfect balance of flavors that taste just like Christmas time!
- Family-Friendly. This recipe is so easy those of ALL ages can join in on the fun. These cookies are great whenever you’re looking for holiday activities to do with family or friends.
- Fun and Creative. These cookies are such joys to look at! Shades of brown are mixed with white with pieces of crushed candy canes or peppermints.
- Mouthwatering. Mint Christmas cookies contain the perfect balance of softness and fluffiness that will be hard to resist. These cookies are sweet and everything nice!
Why This Recipe Works
- The crushed candy cane or peppermints give these soft cookies plenty of crunch that create the perfect balance of textures!
- I use chocolate cake mix to make these cookies extra pillowy with rich cake flavors.
- Instead of butter, I use oil to make these treats extra moist.
- These peppermint cookies are great for the dessert table whenever you need something fitting for the holiday occasion.
- The cookies are baked in just the right amount of time which yields incredible results.
What You’ll Need
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- Sheet Pan AKA Cookie Sheet for baking.
- Baking Rack – great for allowing baked goods to cool.
- Stand Mixer – Anyone who does a lot of baking will love this popular stand mixer. It saves time, and wear and tear on your arms. It comes in a variety of colors so you can pick your favorite color.
- Cookie Scoop – The medium cookie scooper is perfect for cookies, as well as meatball, mini cupcakes and can meet a variety of needs.
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Chocolate Cake Mix– You can use your favorite chocolate cake mix for this recipe! Use fudgy cake mix if you want for extra indulgence.
- Oil– Vegetable oil allows these cookies to retain moisture and softness. You can use any kind of vegetable oil.
- Eggs– Whole large eggs are used to help bind these cookies together to make them perfect!
- Extract– Pure peppermint extract gives these holiday cookies their classic winter flavors that are so appropriate during the holidays. The peppermint extract adds an extra hint of peppermint!
- Peppermints– Crushed peppermints are crunchy and perfect for finishing off the cookies! Feel free to switch things up with wintergreen peppermint candies!
- White Candy Melts– White candy melts are melted into a delicate glaze that hardens into a layer that resembles white chocolate.
How to Make This Peppermint Cookies Recipe
- First, preheat the oven to 350 degrees Fahrenheit and line an average-sized baking sheet with parchment paper. While the oven is heating, gather your ingredients.
- Next, in a large bowl, add the cake mix.
- Then add oil, eggs, and peppermint extract.
- Mix until fully combined. There may be some lumps present but be sure not to overmix the cake batter!
- Scoop the mix onto the prepared baking sheet making sure to leave the the cookies at least half an inch apart. The cookies will spread as they bake so make sure they are spaced out.
- Meanwhile, place the peppermints or candy canes in a sealed bag and use a rolling pin or other hard object to crush the candies into tiny pieces. Set the crushed pieces aside.
- Bake the cookies for eight to ten minutes or until the cookies have become puffy. The cookies will not look like they are finished, but that is a great thing! The cookies will finish cooking as they cool on the baking sheet. Meanwhile, while the cookies are cooling for ten minutes,
- Place the melting chips in the small dish and microwave on high for 30 seconds or until smooth and creamy when stirred. Make sure not to overheat the candy melts!
- Next, dip each cookie a little less than halfway into the chocolate, let the excess chocolate drip off, then place it back on the parchment paper.
- Immediately, sprinkle the cookies with the crushed peppermint. Allow the cookies to chill for about ten minutes so the white chocolate can harden. Enjoy!
There are many ways to make these mint cookies! Customize them and switch things up!
- Vanilla: Instead of chocolate cake mix, feel free to use vanilla cake mix!
- Red Velvet: Red velvet cake mix will make an excellent substitution and would taste incredible with the peppermint!
- Nuts: Instead of peppermints, top the cookies with your favorite chopped nuts such as pecans, walnuts, or almonds.
- Extract: Add a hint of almond or vanilla extract to give these cookies even more flavor.
What to Serve with These Cookies
You can serve these cookies with your favorite holiday candies after your main meals and courses! These cookies are delicious served with a glass of chilled milk or warm cup of tea or coffee.
Pro Recipe Tips
- Make sure to smooth the edges when turning the cookies into discs. It makes them turn out prettier or rounder–if that matters to you!
- Do not overcook these cookies! Even by one minute. The cookies will turn hard and they’re not joyful to eat. They will be mushy and look unfinished when you pull them out and that’s what you want. They will finish setting up on the pan.
- Very important to let the cookies sit for 10 minutes upon coming out of the oven so they can finish cooking and firming up as they will not seem finished when removed.
- Feel free to add crushed peppermint to the batter rather than the extract.
More Recipes You Will Love
- Mexican Wedding Cookies
- Cookies and Cream Cookies
- Christmas Shortbread Thumbprint Cookies
- Chocolate Crinkle Cookies Peppermint Kiss
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Chocolate Peppermint Cookies Recipe
- Small Microwave-Safe Bowl
- Rubber Spatula
- 1.6-Inch Cookie Scoop
- Parchment Paper
- 1 Box Chocolate Cake Mix
- 1 Cup White Candy Melts
- 10 Peppermints
- ½ cup Vegetable Oil
- 3 Large Eggs
- 1 Teaspoon Peppermint Extract
- Preheat the oven to 350 degrees and line an average sized baking sheet with parchment paper.
- Combine the cake mix, oil, eggs, and extract in a large bowl and mix until fully combined.
- Scoop the mix onto the prepared baking sheet, leaving the cookies at least half an inch apart.
- Flatten each cookie scoop into a disc that’s about the size of a half dollar. I did this using my hands with gloves. However, you choose to do it is just fine.
- Bake for 8-10 minutes or until the cookies have puffed out. They won’t look finished, but that’s what you want as they will finish cooking on the baking sheet outside the oven.
- While the cookies are cooling for 10 minutes, place the peppermints in a baggie and seal it closed. Using a rolling pin or other sturdy/hard object, crush them into large tiny pieces. Set aside.
- Place the melting chips in the small dish and microwave on high for 30 seconds or until smooth and creamy when stirred.
- Dip each cookie a little less than halfway into the chocolate, let the excess chocolate drip off, then place it back on the parchment paper.
- Immediately sprinkle with the crushed peppermint.
- Let chill for about 10 minutes so the chocolate can harden. Enjoy!
- I like to make sure and smooth the edges when turning the cookies into discs. It makes them turn out prettier or rounder if that matters to you.
- Do not overcook these cookies. Even by one minute. They will turn hard and they’re not fun to eat. They will be mushy and look unfinished when you pull them out and that’s what you want. They will finish setting up on the pan.
- It’s important to let them sit for 10 minutes upon coming out of the oven so they can finish cooking and firming up as they will not seem finished when removed.
- You can use candy canes instead of peppermints if you prefer.
- Add crushed peppermint to the batter instead of peppermint extract if desired.