Peppermint Cookies
Introducing soft and chewy Peppermint Cookies, where chocolate and peppermint collide to create a cookie sensation that will send your taste buds into a euphoric state of festive bliss! With just 4 ingredients, this is the easy Christmas cookie you'll want on repeat all season long!
Servings: 30 cookies
Ingredients
- 13.25 ounces Betty Crocker Chocolate Fudge Cake Mix (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable Oil or Canola Oil can be substituted)
- 2 large Eggs
- 1 1/2 cups Chopped Andes Peppermint Crunch Thins (48 mints, each chopped into 20 tiny pieces) (A 10 ounce bag of Andes Peppermint Crunch Baking Chips can be substituted)
Instructions
- Gather your ingredients.
- If using Andes Peppermint Crunch Thins, carefully cut each mint into about 20 tiny pieces. If using Andes Peppermint Crunch Baking Chips, set aside.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Gently stir in Peppermint Crunch pieces with wooden spoon or rubber spatula. (or for the prettiest cookies, just stir in 1/2 of peppermint pieces and set other 1/2 aside for later)
- 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 place 2 -3 inches apart on cookie sheet.
- If you only stirred in 1/2 of your Peppermint Crunch pieces earlier, now you can use the remaining 1/2 to gently press a few pieces onto the top of each cookie dough ball. This secret trick will make your finished cookies so pretty!
- 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!
- Then, you can even make up a dry batch of cookie mix to give as a sweet gift to friends and family!
Notes
- Butter: When it comes to Cake Mix Cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Storing: Cookies can be stored at room temperature, covered in an airtight container, for up to 3 days.
- Freezing: 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 Cookies!
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
