Introducing Peppermint Crunch Chocolate Cake Mix Cookies, where chocolate and peppermint collide to create a cookie sensation that will send your taste buds… into a euphoric state of festive bliss!
Then, enjoy even more glorious peppermint satisfaction when you make these crowd-pleasing Candy Cane Kiss Cookies, too!
Peppermint Crunch Chocolate Cake Mix Cookies Recipe
Ready to give your cookie cravings a fun kick in the pants?
Today we’re going to fashion that mound of chocolate cookie dough into an Andes Mint peppermint cookie paradise!
Jacqui writes: "I won the Christmas cookie contest at my office with these. They even beat the chocolate meringues made by one of the best bakers. Ridiculously easy to make & everyone loved."
Jam-packing your cookies with crunch bits of festive peppermint… now that’s the way to add the ‘Christmas’ to your cookies!
No kidding, these dreamy 4 ingredient Peppermint Crunch Cookies taste just like a Christmas Party with every bite!
Without a doubt, these cookies will be the star of your Christmas party. They also just happen to be a first-rate solution for conquering just about every cookie craving imaginable!
Seriously, you won’t believe how fast they’ll disappear right off the cookie sheet!
And you’ll love how easy they are to make. Thanks to the cake mix, you’ll be able to effortlessly create cookies that are perfectly soft and fudgy.
But we don’t stop there!
Next, we’ll load your cookies chock-full of sweet Andes peppermint bits… to ensure that each and every bite is bursting with glorious Peppermint Andes!
Believe me, stuffings loads of Peppermint Andes into soft chocolate cookies… this is a temptation you need to experience for yourself!
So get ready to revolutionize your chocolate cookies…
They’re about to receive a makeover that will transform them into a wintery wonderland of peppermint bliss!
Trust me, you need these fan-favorite Peppermint Crunch Chocolate Cake Mix Cookies in your life!
So get ready to fill your cookie jar with the best Peppermint Chocolate Cookies… and don’t forget to save some for Santa! Plus, you can even make some extra mix up to give as the cutest little gifts in a jar!
Here’s what you’ll need to get baking…
Related: 101 Christmas Dessert Recipes – Best Easy Recipe List!
Can you Freeze Peppermint Crunch Cookies?
Yes, you sure can!
If you’re prepping ahead for the holidays, you can mix up your cookie dough balls and freeze them for later with this simple trick for How to Freeze Cake Mix Cookies!
Peppermint Crunch Chocolate Cookies Ingredients
It takes just 4 simple ingredients to make the BEST Peppermint Crunch Cookies!
- Cake Mix
- Andes Peppermint Crunch Baking Chips – chopped Andes Peppermint Crunch Thins can be substituted.
- Butter – when it comes to cake mix cookies, I actually prefer using salted butter for the best flavor. If you’re watching your salt, you can use unsalted butter, as there is a little bit of salt in the cake mix, but I’ve found using salted butter gives superior taste.
- Eggs
That’s it. You’ll need just 4 ingredients to create the most glorious Christmas cookie ever!
How to Make Chocolate Peppermint Crunch Cookies
It’s actually SO easy to make these Peppermint Crunch Christmas Cookies!
Here’s what you’ll do…
1. Mix your Cake Mix, Butter, and Eggs, then stir in Peppermint Crunch pieces.
2. Place the dough in refrigerator and allow it to chill.
3. Roll cookie dough into balls and place on parchment paper lined cookie sheet.
4. Bake in oven per the instructions on the recipe card below.
5. Once done, remove the cookies from the oven and allow them to cool on wire racks.
6. Finally… the best part has come. Grab one of those delectable cookies and DEVOUR it!
See… I told you this was going to be EASY!!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How to Make Peppermint Crunch Cookies Mix in a Jar
Then… make some extra mix up as a merry Gift in a Jar for friends, family, and neighbors!
This adorable Christmas themed cookie mix in a jar is the perfect fun and festive gift that everyone will love receiving!
Here’s how you can make some up as gifts…
1. Carefully empty entire contents of cake mix package into a Quart Sized Wide Mouth Mason Jar.
2. Gently pack down.
3. Pour in Peppermint Crunch Pieces
4. Using your jar’s lid topper, trace a circle of festive scrapbook paper, then cut out.
5. Put the silver jar topper on top, place your circle cut from scrapbook paper on top, then screw on the jar’s lid.
6. Optional: Add ribbons around the jar (I tried to make mine look like Santa’s belt by looping through a cut out square shape of red foam)
Consider making this a gift to give to friends, family, foodies, coworkers, or neighbors!
You don’t have to wait to make this either. This cookie mix can be made up to 4 weeks ahead of time, and stored in a pantry or cool, dark cupboard.
Peppermint Crunch Cookie Mix Baking Instructions
Attach a label (or add the instructions to the top of the jar’s lid) with the following baking instructions:
1. Whisk together 2 Eggs + 1/3 cup Melted Butter in large bowl.
2. Pour in entire contents of jar, and stir well with spoon.
3. Chill dough in refrigerator for 2 hours.
4. Form cookie dough balls & bake on parchment lined cookie sheets.
5. Bake at 350 degrees for 7 – 13 minutes, or until done.
Peppermint Crunch Cookie Reviews
Here’s What Your Frugal Friends Are Saying About this Peppermint Crunch Chocolate Cookies Recipe…
Ryan writes: “Such a yummy cookie for Santa to munch on.”
Jacqui writes: “I won the Christmas cookie contest at my office with these. They even beat the chocolate meringues made by one of the best bakers. Ridiculously easy to make & everyone loved.”
Erin writes: “So amazing! Best cookies I’ve ever made.”
Elizabeth writes: “I made these for a Christmas cookie swap and everyone loved them! One person couldn’t believe they were homemade – they looked and tasted so perfect haha”
Melanie writes: “Everyone loved them!!”
Holly writes: “These are awesome. I make quite a few batches of them each Christmas for my family & for a quick gift.”
Sarah writes: “So easy and good! My husband gobbled them up!”
Lynette writes: “I work at an independent senior living community and I made these two years ago for our hospitality table. The residents LOVED them. And they are so easy to make!”
BK writes: “These are getting rave reviews in my house. Love a simple Christmas cookie”
Sheila writes: “Made these for my office Christmas party and they were delicious!”
Melanie writes: “These turned out great!! They taste like giant Thin Mints!!”
Gabrielle writes: “My fav Christmas cookies!”
Elizabeth writes: “Tried these this weekend and boy are they amazing!! We added chocolate chips as well and it was a hit with the entire family. Thanks for the recipe!”
Dawn writes: “These were awesome. My family loved them. Perfect for the holidays!”
Zenia writes: “I have been inhaling these. Send help! They’re too tasty and easy to make. I didn’t have the peppermint chips, but discovered you can substitute 47 mini candy canes crushed in a food processor”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Peppermint Crunch Chocolate Cake Mix Cookies Recipe
Ingredients
Instructions
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Peppermint Crunch Baking Chips or Chopped Pieces with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
Notes
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Want even more delicious Christmas Cake Mix Cookie Recipes? I’ve got so many more ideas I know you’re gonna love.
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Get your Andes Mint fix with this easy Chocolate Andes Mint Cookies Recipe! Trust me… they’re so divine!!
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Candy Cane Bark (or Peppermint Bark) has to be one of the easiest Christmas treats to make, and makes a fabulous Gift in a Jar, too!
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Shiela Henning says
Can I substitute brownie mix instead of cake mix?
Heidi says
I’ve honestly never tried, Shiela… if you do, let me know how it turns out! 🙂
Kristin says
Is using butter or oil better?
Heidi says
Hi Kristin ~ I’ve made them both ways, and they honestly taste amazing either way. It’s really more of a personal preference. I tend to love that buttery flavor in cookies, so I usually opt for butter. 🙂
Krystle Hofmann says
Assuming you use unsalted butter? Thank you!
Heidi says
Hi Krystle ~ when it comes to cake mix cookies, I actually prefer using salted butter for the best flavor. If you’re watching your salt, you can use unsalted butter, as there is a little bit of salt in the cake mix, but I’ve found using salted butter gives superior taste. Hope that helps!
Michele says
Can u freeze the dough then use it the next day?
Heidi says
Hi Michele,
If you’d like to use the dough the next day, I would just leave it in the refrigerator until you’re ready to make your cookies. If you’d like to prep the dough several days or weeks ahead of time then yes, you can definitely freeze it. Here are some step-by-step instructions for how to freeze cake mix cookie dough…
https://thefrugalgirls.com/2016/04/how-to-freeze-cake-mix-cookies.html
Kattia says
Thanks for this awesome recipe. Easy and delicious.
I didn’t have the Andes crunch, so I had to improvise, used peppermint candy canes, white chocolate chips(Wilton) and Hershey’s peppermint kisses. I used my food processor to crush them. I added some peppermint extract to the dough. They came out delicious and kind of fudgy.
Heidi says
Ooh… those sound like delicious revisions, Kattia… thanks so much for sharing!
Megan says
Do you think it would taste just as good and work if I used a 12 ounce bag of white chocolate chips and then chopped up my own peppermint canes? Not sure how that would bake but I’m having a really hard time finding anything peppermint baking chip related
Heidi says
Hi Megan – that sounds like a great idea! I would cut back the white chocolate chips to about 8 oz. or so since you’ll also be adding some crushed peppermint candies. You could also mix 1 tsp. of Peppermint Extract into the dough to give it a little more peppermint flavor. Hope that helps! 🙂
Michelle Ayers says
Looks so festive!
Heidi says
Thanks, Michelle! They really are the perfect dessert to enjoy during the holidays! 🙂
Miranda says
Would any chocolate cake mix work? Like devils food?
Heidi says
Hi Miranda… yes, you could definitely substitute Devil’s Food Cake Mix if you prefer. 🙂
Lexi says
If I can’t find the crunch could I use just the regular Andes mint chips?
Heidi says
Hi Lexi ~ absolutely… those taste AMAZING in this cookie, too! 🙂
Denise says
I wasn’t able to find the Andes chips so I substituted 8 Ghirardelli peppermint bark squares and 10 mini candy canes in place for the bag of Andes. They turned out AMAZING! They’re not overpowering at all.
Heidi says
That’s a great idea, Denise… thanks so much for sharing your tasty tip! 🙂
Christie says
Man these cookies are getting me super excited for the holidays! They sound so good and I love your simplified version of them!
Heidi says
Thanks so much, Christie! They really are ridiculously easy to make thanks to the cake mix shortcut! 🙂
amber colson says
How many peppermint candies do you think it will take instead of the Andes?
Heidi says
Hi Amber ~ if you’ll be chopping up your own Andes Peppermint Candies {instead of using the Peppermint Crunch Baking Chips}, you’ll want to use around 10 oz. The mint candies are typically sold in 8 oz. bags, so you’ll want to use about 1 1/4 bags. Hope that helps! 🙂
Rebecca Dillon says
I love this as a gift idea in the Santa jar! Super cute.
Heidi says
Aww… thanks so much, Rebecca! It really is so easy to make as a mason jar gift! 🙂
Allee says
Can you use vegetable oil instead of canola?
Heidi says
Hi Allee… yes, vegetable oil can be used as well.
Shelby says
These are so delicious!! I couldn’t mind the Andes crunch, so I bought a bag of candy cane Hershey kisses and chopped them up. I happened to already have a box of dark chocolate cake mix in my pantry. I was able to get about 30 smaller cookies from it. Made them after dinner and left them for the family, and the next morning they were almost gone! Had to hide some to send home with my boyfriend since he is a huge fan of chocolate mint.
Heidi says
That sounds like a delicious twist, Shelby… and I’m so glad your boyfriend loved them, too! 🙂
Tiffany says
I cannot wait to make these! I’d love to add a little coffee flavor and make them as a “peppermint mocha” cookie. If I add liquid espresso, should I just cut back on that same volume of oil? Or use espresso powder? Thank you!!
Heidi says
Hi Tiffany… that sounds like a delicious twist! I haven’t tried espresso in this cookie, but if you do, I’d suggest using 1.5 tsp – 3 tsp. Instant Espresso Powder. Let me know how they turn out! 🙂
Hannah says
These look delicious! If i baked them a few days before Christmas, how long would they last and still taste good? Or, would you recommend freezing the dough? And if I have to freeze the dough, how long would i defrost before baking?
Heidi says
Hi Hannah,
For planning ahead, I would recommend making the dough and freezing it, using these tips and instructions here:
https://thefrugalgirls.com/2016/04/how-to-freeze-cake-mix-cookies.html
Hope that helps! ENJOY!! 🙂
Sarah Bright says
I’ve made these cookies before for Christmas and they are AMAZING! However, I want to make them for my brother’s birthday, and he doesn’t like mint. I want a quick and easy recipe, so the cake mix part seems great! If I use peanut butter chips instead, will the cookie still turn out okay?
Heidi says
Hi Sarah ~ yes… substituting peanut butter chips will work just fine! Here’s a huge list of more Cake Mix Cookie ideas you can check out:
https://thefrugalgirls.com/cake-mix-cookie-recipes
Happy baking!! 🙂
Jacqui Hyland says
I won the christmas cookie contest at my office with these. They even beat the chocolate meringues made by one of the best bakers. Ridiculously easy to make & everyone loved.
Heidi says
Yay ~ how exciting, Jacqui! Thanks for letting me know… and congratulations!! I’m so glad everyone loved them. 🙂
Janice says
So I’m in CO and was wondering what the adjustments would be for high altitude. Still learning how to bake with high altitude adjustments lol thanks 🙂
jessie says
Hi. Just made the dough and added the crunch mints and the dough is thick
I added water and still thick. It’s in the fridge chilling….
Is.it supposed to be thick dough mix?
I used the Devils food chocolate cake mix and use your recipe
Heidi says
Hi Jessie ~ yes… the dough should be thick. 🙂
Sheri says
Have these in the oven now. I made mine a little smaller didn’t have spreading problems but boy seems like a lot of mints to the amount of batter. They smell fantastic though.
Heidi says
Hi Sheri ~ you could always use less if you’d like, but I’ve found family and friends to love them most when they’re loaded up with the peppermint chunks. 🙂
april says
Looks perfect for a cookie exchange. If i made the dough ahead of time could i freeze and reuse later?And how long would it last?
Thanks
Heidi says
Hi April ~ yes… you can make the cookie dough balls ahead of time and freeze to use later. Once you make the balls, just pop them on a cookie sheet and place in the freezer for a minimum of 1 hour. Then, transfer them from the cookie sheet into a freezer Ziploc, seal, and place back in the freezer. Once you’re ready to make your cookies, simply pull them out, place on a cookie sheet {with space to spread}, as you would if you were going to bake them, and set aside. Allow them to come to room temperature {about 15 minutes or so}, then bake as normal per the instructions. ENJOY! 🙂
Colleen says
Has anyone tried melted butter instead of oil? I just wonder if cookies would hold their shape better ??
Lori says
Just made these cookies. Used a Devil Food Cake Mix and chopped up candy canes in food processor. Also used Ande’s chocolate mint chips. Started with 1/4 c. oil & 1 egg and knew right away that you have to use 1/2 c. oil and 2 eggs. Stirred in the candy canes and andes chips and refrierated for about an 1 1/2 while we ate dinner. Cooked them and they really spread out, so leave lots of room and don’t crowd them. As a last touch, I added Hersery’s Candy Cane Kisses in the middle (like adding a chocolate kiss to peanutbutter cookie). The first batch are messy looking, but delicious. Adding the candy cane gave me the crunch I wanted in the cookie and the melted kiss is perfection!! Thanks for the easy recipe. I will use it again.
A. N. says
I just found this recipe and rushed home to make them! I used a Betty Crocker triple fudge cake mix (couldn’t find dark chocolate) and at Target I found the Andes peppermint crunch chips, Andes creme de menthe chips (aka regular Andes mints – the green and chocolate ones), AND Nestle now makes a chocolate chip with a mint center. I plan on trying all three of these minty chips in different batches.
I made the Andes creme de menthe ones and they were great! What I also liked about the Betty Crocker triple fudge cake mix, was that there were mini chocolate chips in – so you get extra chocolate!
Heidi says
Yes ~ I’ve made it with the Triple Chocolate Fudge cake mix too, and it’s just as delicious! The mini chocolate chips are so fun… the more chocolate the merrier, right? 🙂
Gloria says
Made these with a sugar free cake mix and and sugar free starlight mint candies (crushed). Wonderful. My diabetic friends REALLY appreciated them.
Darlene says
My cookie dough was very greasy from the oil and didn’t want to hold together in balls. Do you think maybe if I used a little less oil, like maybe 1/3 cup and water if needed would help?
Heidi says
Hi Darlene ~ hmm… did you try chilling the dough in the refrigerator first? If it doesn’t want to hold together, it may just need to be chilled longer first. I haven’t tried less oil and adding water, but if you do… let me know how it turns out! 😉
Kim says
By the way, I substituted Andes Peppermint Crunch thin mints that I tossed in the food processor for a few seconds and it worked out just fine.
Heidi says
So glad you liked them, Kim! Great tip on substituting the chopped thin mints, too! 😉
Kim says
Delicious cookies and super easy to make! Thanks for the recipe, the kids are going to love them!
Paula says
How long do you let the cookies cool?
Heidi says
Hi Paula ~ cooling for 20 – 25 minutes should be enough. 😉
Quinn says
Hi Heidi,
Not sure you’ll get this, as your post is almost from a year ago. I looked in two places and the closest I could get to dark chocolate cake mix was Betty Crocker Super Moist Devil’s Food Cake. It calls for water though, and I noticed your recipe doesn’t. Are you supposed to leave the water out? It also calls for 3 eggs rather than 2.
Heidi says
Hi Quinn… yes ~ you can substitute the Betty Crocker Devil’s Food Cake Mix. Just ignore the instructions on the box of cake mix, and use just the dry cake mix + follow the cookie instructions here, and they should turn out just fine. Hope that helps! 😉
lanie pugh says
I am having a hard time finding the baking chips and the coconut m&m’s….suggestions?
Jennifer says
At my Kroger they have the peppermint chips on the holiday baking display or on an end cap. Hope this helps. I’m in Georgia and Kroger, Publix and Wal-Mart usually carry them.
Ginny Jackson says
The Peppermint Chocolate cake mix cookies look awesome and easy. How many cookies does the above recipe yield?
Heidi says
Thanks, Ginny… they are so easy and SO yummy! The recipe makes approximately 2 dozen, give or take. Hope that helps! 😉
Sheri says
I got about 40 cookies I must have made mine smaller I just eyeballed size.