Peppermint Cake Mix Cookies

Soft-baked Peppermint Cake Mix Cookies have a subtle and cool peppermint flavor thanks to the peppermint extract and chopped peppermint candies! This cookie recipe starts with a cake mix and a few other added ingredients to make the cookies soft and fluffy.

Course Cookies

Cuisine American

Keyword cake mix cookies, peppermint cake mix cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 216kcal

Author Jessica - Together as Family

Equipment

Ingredients

1/2 cup (1 stick) butter softened
8 ounces cream cheese softened
1 large egg
¼ teaspoon peppermint extract
1 box (15.25 oz) white cake mix
1 cup crushed peppermint candy or chopped peppermint chocolate
2 cups powdered sugar

Instructions

Preheat the oven to 350° F. Line two cookie sheets with parchment paper, silpat liner, or spray with cooking spray. Set aside for later.
Place the powdered sugar into a small bowl and set aside for later.
* I recommend using parchment paper because it helps the cookies bake evenly and prevents the bottoms from browning.
In a large mixing bowl, using an electric hand mixer, add the butter and cream cheese. Beat on low speed, increasing speed as needed, until everything is combined and creamy.
Add in the egg and peppermint extract. Beat on medium speed just until combined.
Add in the dry cake mix and beat on low speed, increasing speed as needed, just until the cake mix is incorporated.
Stir in the crushed peppermint candies or peppermint chocolate pieces.
Use a cookie scoop (medium cookie scoop, 1.5 tablespoons) to scoop out some dough. Roll the dough into a ball and then roll the dough ball in the powdered sugar until it's coated well.
Place 12 cookies per cookie sheet.
* The cookie dough is soft and sticky, which is normal, once you coat it in the powdered sugar it will be much easier to handle. The dough ball won't be able to be rolled into a perfect ball, just roughly roll it into a ball and then once it's coated you can reshape it if needed.
Bake for 9-13 minutes or until the cookies are puffy and slightly cracked on top.
Allow the cookies to cool on the warm cookie sheet for 5 minutes before removing them to a cooling rack to cool completely.

Notes

Peppermint Candy : Use peppermint candy canes that have been chopped. I also like to buy a bag of the Andes peppermint crunch pieces and use those. If you can't find the bag then buy a box of the wrapped Andes chocolates, unwrap them, and chop them into large pieces. I have also used Ghirardelli peppermint bark squares in this recipe. If using a peppermint chocolate, I suggest using 1.5 cups of them. If only using peppermint use 1 cup or up to 1.5 cups for more peppermint flavor. It's also yummy to use both peppermint candy + peppermint chocolate chunks.

Cake Mix : A vanilla or French vanilla cake mix can also be used. I have only ever used white cake mix so that is what I recommend. But the other will work just fine. For chocolate peppermint cookies try using a chocolate cake mix and/or add some chocolate chips into the dough.

Nutrition