These dreamy Peppermint Crunch Dark Chocolate Cake Mix Cookies taste just like Christmas with every bite!
Whether you need the star of the Christmas party, are heading to a Cookie Exchange, or just craving the most delicious cookie EVER… you’re going to LOVE these Peppermint Crunch Dark Chocolate Cake Mix Cookies!!
Thanks to the cake mix, these cookies are soft and fudgy… and loaded with sweet Andes peppermint with every bite! Plus, they get serious bonus points for being crazy-easy to make! You’ll just need 4 ingredients to make these epic Peppermint Crunch Cookies!
They’ll be the hit of the party and star of the show every time! Just be sure to grab a few for yourself before you set them out. Seriously, you won’t believe how fast they’ll disappear!
It’s time to fill the 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!
So what are you waiting for? You need these in your life! Let’s get baking, shall we?
Here’s what you’ll need…
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Peppermint Crunch Dark Chocolate Cake Mix Cookies
This cookie recipe can also be used to create the cutest Cookie Mix Gift in a Jar!
Peppermint Crunch Dark Chocolate Cookie Mix in a Jar
What Your Frugal Friends Are Saying About this Recipe…
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!”
BK writes: “These are getting rave reviews in my house. Love a simple Christmas cookie”
Gabrielle writes: “My fav Christmas cookies!”
Dawn writes: “These were awesome. My family loved them. Perfect for the holidays!”
Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe!
Ingredients
- 15.25 ounces Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix {1 box.}
- 10 ounces Andes Peppermint Crunch Baking Chips {1 bag} {or chopped Andes Peppermint Crunch Thin candies}
- 2 eggs
- ½ cup Canola Oil
Instructions
- Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
- Stir in Peppermint Crunch Baking Chips
- Chill dough in refrigerator for 1 hour.
- Drop onto ungreased non-stick cookie sheet in rounded balls.
- Bake for approx. 7 – 9 minutes at 350 degrees, or until done. ENJOY!
What You’ll Need to Make This Peppermint Crunch Dark Chocolate Cookies Recipe:
Mixer
Cookie Sheets
Cookie Cooling Rack
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So have you tried this Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe yet?
Leave a comment & share!
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.