These Easy Peppermint Cake Mix Cookies are a quick holiday dessert made with a box of white or vanilla cake mix, eggs, vegetable oil, peppermint extract, white chocolate chips, and crushed candy canes. The dough comes together in about 10 minutes, and the cookies bake at 350°F for 9–12 minutes per batch, making approximately 24 soft, festive cookies.
Every bite has a tender, cake-like center, creamy pockets of white chocolate, and a bright candy-cane finish. The peppermint flavor is cheerful without being overpowering, while the crushed candy topping gives these simple cake mix cookies a beautiful holiday sparkle and a gentle crunch.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially satisfying about a cookie recipe that looks bakery-worthy but requires only a handful of ingredients. Cake mix provides the dry base and much of the sweetness, so you can spend less time measuring and more time enjoying the baking process.
The finished cookies are soft in the middle with lightly set edges. White chocolate chips add creamy richness, while peppermint extract and crushed candy canes create the familiar flavor of a winter peppermint treat.
- Fast preparation: The dough takes about 10 minutes to mix.
- Small ingredient list: You need six straightforward ingredients.
- Festive appearance: Crushed peppermint makes every cookie look ready for a holiday platter.
- Reliable texture: The cake mix helps create tender, chewy centers.
If you enjoy colorful cake mix cookies, you may also like these bright lemon cake mix crinkle cookies, which bring a sunny citrus flavor to the same easy-baking style.
Ingredients You’ll Need
Start with one 15.25-ounce box of white or vanilla cake mix. Either variety works well, though vanilla cake mix may provide a slightly warmer flavor and white cake mix keeps the cookie base especially light in color.
Two large eggs and 1/2 cup of neutral vegetable oil create the soft, thick dough. Choose an oil with a mild flavor, such as canola or standard vegetable oil, so the peppermint and white chocolate remain the focus.
One teaspoon of peppermint extract gives the cookies their candy-cane character. Be sure to use peppermint extract rather than mint extract because mint extract has a different flavor that is less distinctly associated with peppermint candy.
For the mix-in, use 1 cup, or 170 grams, of white chocolate chips. Finish with 1/2 cup of crushed peppermint candies or candy canes, keeping the pieces varied in size so some melt slightly into the warm cookie while others provide a pleasant crunch.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line your baking sheets with parchment paper. The parchment helps prevent sticking and makes it easier to lift the tender cookies from the pan after baking.
Step 2: Add the dry cake mix, eggs, vegetable oil, and peppermint extract to a large bowl. Stir until the ingredients form a thick cookie dough, scraping the sides and bottom of the bowl so no dry cake mix remains.
Step 3: Fold in the white chocolate chips with a sturdy spoon or spatula. Mix gently and stop as soon as the chips are spread throughout the dough to avoid overworking it.
Step 4: Check the consistency before scooping. If the dough is very soft or sticky, refrigerate it for 20–30 minutes; this short chill helps the portions hold their shape in the oven.
Step 5: Scoop approximately 1 1/2 tablespoons of dough for each cookie. Place the dough portions about 2 inches apart on the parchment-lined baking sheets, leaving room for the cookies to spread.
Step 6: Bake each batch for 9–12 minutes. Look for edges that are set while the centers still appear slightly soft, because the cookies will continue to finish setting as they cool.
Step 7: Immediately sprinkle the warm cookies with crushed peppermint candies, or gently press the candy pieces into the tops. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Pro Tips for Soft Peppermint Cookies
The most important tip is to avoid overbaking. These cookies may look a little underdone in the center when they come out of the oven, but that softness is what gives them their pleasant, cake-like texture once cooled.
Watch the candy topping carefully. Peppermint candy can melt, spread, or turn sticky if baked for the full cookie time, so add it after baking or during only the final minute.
If you are baking several batches, allow the baking sheets to cool before adding more dough. Dough placed on a hot pan can begin spreading before it reaches the oven, which may result in thinner cookies.
For more pronounced chocolate-peppermint cookies, substitute a 15.25-ounce chocolate or devil’s-food cake mix for the white cake mix. The white chocolate chips and candy topping will stand out beautifully against the darker cookie base.
For another traditional treat with a tender texture, serve these cookies alongside old-fashioned iced oatmeal cookies. A mixed cookie platter gives guests both peppermint brightness and warm cinnamon-oat flavor.
Storage and Serving Ideas
Once completely cool, arrange the cookies in an airtight container. Place parchment paper between layers if the peppermint topping is generous, helping protect the candy pieces and keeping the cookies from sticking together.
These cookies are especially attractive on a white or silver platter, where the red peppermint pieces stand out. They also make a charming addition to holiday cookie exchanges, dessert buffets, classroom celebrations, and edible gift boxes.
Serve them with hot cocoa, coffee, or a mug of tea. The creamy white chocolate balances the sharp peppermint flavor, while the soft cookie texture makes them easy to enjoy straight from the platter.
For a dessert table with more chocolate, add our flourless chocolate cookies for a rich contrast. The combination creates a pleasing mix of light peppermint cookies and deep chocolate flavor.
Easy Variations and Holiday Pairings
Although the recipe is delicious as written, you can adjust the look of the topping to suit your celebration. Use finely crushed candy for a delicate red-and-white dusting, or choose slightly larger pieces for a more noticeable crunch.
You can also arrange the cookies in alternating rows with other simple baked goods. A loaf of cake mix pumpkin bread adds warm seasonal spice, while these peppermint cookies bring a cool, festive note.
For a classic dessert spread, include a nutty pound cake such as this butter pecan pound cake. Its buttery flavor pairs nicely with the bright peppermint topping and creamy white chocolate.
Keep the variations simple so the cookie dough remains easy to prepare. The biggest flavor change comes from choosing white cake mix or chocolate cake mix, while the peppermint extract and candy topping provide the signature holiday finish.
Easy Peppermint Cake Mix Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine the cake mix, eggs, vegetable oil, and peppermint extract in a large bowl. Stir until a thick cookie dough forms.
- Fold in the white chocolate chips until they are evenly distributed.
- If the dough feels soft or sticky, refrigerate it for 20–30 minutes.
- Scoop approximately 1 1/2 tablespoons of dough per cookie and arrange the portions about 2 inches apart on the prepared baking sheets.
- Bake for 9–12 minutes, until the edges are set and the centers still look slightly soft. Do not overbake.
- Immediately sprinkle the warm cookies with crushed peppermint candies, or gently press the candy into the tops. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
Notes
Final Thoughts
Easy Peppermint Cake Mix Cookies are a dependable holiday recipe when you want homemade cookies without a long list of ingredients or complicated techniques. In one bowl, you can create soft, fragrant cookies filled with white chocolate and finished with sparkling crushed peppermint.
Remember the two details that make the biggest difference: use peppermint extract for an authentic candy-cane flavor, and add the crushed candy after baking or during the final minute. Pull the cookies from the oven when the edges are set and the centers still look slightly soft for the best texture.
Make a batch for a cookie exchange, package a few as a thoughtful edible gift, or keep them on hand for an easy dessert with coffee or cocoa. Their pretty appearance and cheerful flavor make these cake mix cookies a holiday favorite from the very first bite.