These Easy Chocolate Peppermint Cake Mix Cookies are a quick holiday dessert made with a 15.25-ounce box of chocolate or devil’s food cake mix, two eggs, vegetable oil, and peppermint extract. Fold in optional semi-sweet chocolate chips, bake the cookies for 9–11 minutes at 350°F, then finish them with crushed peppermint candy for a festive treat that makes about 24–30 cookies.
Every bite is soft, fudgy, and richly chocolatey, with a cool peppermint flavor and a crisp candy topping. The simple cake-mix dough comes together in about 10–15 minutes, making these cookies perfect for cookie trays, edible gifts, holiday parties, or a last-minute batch when you want something homemade without a long ingredient list.
Jump to RecipeWhy You’ll Love This Recipe
These cookies deliver the flavor of a rich chocolate peppermint dessert with the ease of a pantry-friendly cake-mix recipe. You do not need to measure flour, cocoa powder, baking soda, or granulated sugar, so the dough is especially convenient during the busy holiday season.
The finished cookies have lightly crisp edges and soft, brownie-like centers. Peppermint extract gives the chocolate a cool, clear mint flavor, while the crushed candy adds a pleasant crunch and a cheerful red-and-white finish.
If you enjoy simple shortcut baking, you can also browse more cake mix cookie ideas for additional flavors to add to your holiday baking list.
Ingredients You’ll Need
The ingredient list is short, but each item has an important role in the texture and flavor of these chocolate peppermint cookies.
- Chocolate or devil’s food cake mix: Use one current 15.25-ounce, or 432-gram, box. Older recipes may list an 18.25-ounce box, but do not add extra ingredients to compensate for the smaller modern package.
- Eggs: Two large eggs bind the dough and help produce soft, tender cookies.
- Vegetable oil: A neutral-flavored oil keeps the cookies moist without competing with the chocolate or peppermint.
- Peppermint extract: One teaspoon creates a distinctly minty flavor. Measure carefully, since peppermint extract is concentrated.
- Semi-sweet chocolate chips: These are optional, but they add chocolate pockets and a little extra richness.
- Crushed peppermint candy: Use about 1/2 cup for the topping. Candy canes or round peppermint candies both work well.
For another intensely chocolatey option, pair this recipe with our fudgy chocolate truffle cookies on a dessert platter.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line one or more baking sheets with parchment paper. Parchment is especially helpful here because melted peppermint pieces can become sticky as they cool, and it also encourages even browning on the cookie bottoms.
Step 2: Place the chocolate cake mix, two large eggs, 1/2 cup of vegetable oil, and one teaspoon of peppermint extract in a large mixing bowl. Stir with a sturdy spoon until no dry cake mix remains and the dough looks thick and uniform.
Step 3: Fold in the 1/2 cup of semi-sweet chocolate chips if you are using them. Mix just until the chips are distributed, since excessive stirring can make portioning the dough more difficult.
Step 4: Scoop rounded tablespoons of dough, or use a 1 1/2-tablespoon cookie scoop, and place each portion about 2 inches apart on the prepared baking sheet. If the dough feels unusually soft, chill it for 15–20 minutes before scooping for more evenly shaped cookies.
Step 5: Bake each batch for 9–11 minutes. The edges should look set while the centers remain slightly soft and puffy; that soft center is the key to a tender cake-mix cookie.
Step 6: Immediately sprinkle the crushed peppermint candy over the warm cookies, or press a few pieces gently into each top. Avoid pressing hard, because the cookies are delicate when hot and the candy can sink too far into the surface.
Step 7: Leave the cookies on the baking sheet for about 5 minutes. Once they have firmed slightly, transfer them to a wire rack to cool completely before storing or serving.
Pro Tips for Soft, Fudgy Cookies
The most important tip is to remove the cookies from the oven while the centers still look a little underdone. Cake-mix cookies continue cooking from the residual heat of the baking sheet, and an extra minute or two can turn a soft center firm and dry.
Use parchment paper rather than placing the dough directly on an unlined pan. It helps the cookies release cleanly and keeps melted peppermint pieces from adhering stubbornly to the baking sheet.
For consistent results, scoop every cookie with the same measuring spoon or cookie scoop. Uniform portions bake at the same rate, so you are less likely to have small cookies overbake while larger ones remain too soft.
For a slightly firmer and less rich cookie, some versions use 1/3 cup of vegetable oil instead of 1/2 cup. The recipe as written uses 1/2 cup for a moist, tender texture and a richer chocolate bite.
Easy Variations and Serving Ideas
To make a simpler four-ingredient cookie, omit the chocolate chips and let the chocolate cake mix, peppermint extract, and candy topping take center stage. The cookies will still be soft, chocolatey, and festive.
For a holiday dessert tray, serve these alongside classic chocolate chip cookies so guests can choose between peppermint chocolate and a familiar buttery favorite. Their dark color also looks beautiful beside pale cookies and colorful candies.
You can make the peppermint topping delicate or generous depending on your preference. A light sprinkle gives a subtle crunch, while pressing larger candy pieces into the warm tops creates a more dramatic candy-cane appearance.
These cookies also make a thoughtful edible gift. Once completely cool, arrange them in a parchment-lined tin or clear treat bag, keeping them protected from moisture so the candy topping stays crisp.
Storage and Make-Ahead Advice
Allow the cookies to cool fully before placing them in an airtight container. If stored at room temperature, they are best enjoyed within several days for the softest texture and freshest peppermint flavor.
Place parchment between layers if the peppermint topping is especially generous. This keeps the candy from rubbing against neighboring cookies and helps prevent the surfaces from sticking together.
If you are planning a larger cookie assortment, prepare these after the dough for sturdy drop cookies. For another festive mint option, try our peppermint mocha cookie recipe for a coffeehouse-inspired companion.
Common Questions
Can I use any chocolate cake mix? A standard 15.25-ounce chocolate or devil’s food cake mix works well. Avoid adding extra ingredients simply because an older recipe lists an 18.25-ounce box; the current recipe quantities are designed for the common modern package.
Why are my cookies spreading? Dough that is very soft may spread more in the oven. Chill it for 15–20 minutes before scooping, and make sure the baking sheets are not warm from a previous batch.
When should I add the peppermint candy? Add it immediately after baking, while the cookies are still warm, or press it very gently into the tops before baking. Adding it after baking gives you more control and helps reduce excessive melting.
Can I leave out the peppermint extract? Yes, but the cookies will have a primarily chocolate flavor. For the intended chocolate-peppermint profile, use the full one teaspoon listed in the recipe.
Easy Chocolate Peppermint Cake Mix Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. The parchment helps prevent peppermint candy from sticking to the pan and makes cleanup easier.
- Add the cake mix, eggs, vegetable oil, and peppermint extract to a large bowl. Stir until a thick, uniform dough forms, then fold in the semi-sweet chocolate chips if using.
- Scoop rounded tablespoons of dough, or use a 1 1/2-tablespoon cookie scoop, and arrange the portions about 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. Do not wait for the centers to look completely firm, because the cookies continue setting as they cool.
- 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.
Notes
Final Thoughts
Easy Chocolate Peppermint Cake Mix Cookies are proof that a short ingredient list can produce a memorable holiday dessert. With a soft chocolate center, refreshing peppermint flavor, optional chocolate chips, and a crisp candy topping, they look special while requiring very little preparation.
Keep an eye on the baking time, remove the cookies while the centers are still slightly soft, and let the warm cookies carry the peppermint topping. Once cooled, they are ready for cookie exchanges, gift tins, family gatherings, or a cozy evening with a mug of hot cocoa.
For a contrasting flavor and texture on the same dessert table, add white chocolate cranberry oatmeal cookies beside this chocolate peppermint batch. Together, they create a colorful assortment with something for every holiday cookie lover.