Peppermint Crunch Chocolate Cake Mix Cookies Recipe!

My Peppermint Crunch Dark Chocolate Cake Mix Cookies are my ultimate treat, with rich chocolatey goodness accented with a refreshing peppermint kick and a punchy candy cane crunch. I love how these cookies strike a perfect balance between decadence and fun. They are my go-to indulgence for an exciting, festive vibe. Totally.

This Peppermint Crunch Dark Chocolate Cake Mix Cookies recipe is one of my favorite holiday treats. I discovered that using a box of dark chocolate cake mix, 1/2 cup vegetable oil, 3 large eggs, and 1 tsp peppermint extract creates a unique combination that tastes great and packs a decent nutritional punch.

The candy comes alive with 1 cup crushed candy canes and 1/2 cup semisweet chocolate chips, and if you like, you can mix in 1/4 cup white chocolate chips to add a subtle creamy texture. I picked this recipe because it gives me a feel of classic chocolate brownie peppermint cookies that are perfect as Christmas dinner finger food.

Plus, its simplicity makes it a hit for bake exchange ideas around the holidays. Its high energy value makes it a satisfying treat especially if you need a bit of a sweet pick-me-up during a busy day.

Enjoy making these few ingredient christmas cookies and feel free to experiment a bit!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like how using dark chocolate cake mix makes the cookies super rich and moist, and it gives them this awesome deep chocolate flavor that I can’t get enough of. Second, the peppermint extract mixed with crushed candy canes creates a cool minty taste that feels both fresh and festive every single bite. Third, I appreciate how simple it is to whip up, which means even on busy days I can still treat myself without spending forever in the kitchen. And lastly, tossing in both semisweet and white chocolate chips adds a fun mix of textures and bursts of sweetness that makes each cookie feel a bit unique and extra special.

Ingredients

• Dark chocolate cake mix is rich in carbs and sugars, delivering a strong chocolate flavor.

  Not very healthy.

• Vegetable oil provides moisture and tenderness, but adds mostly empty calories.

  Use sparingly sometimes.

• Eggs add protein and structure, helping bind ingredients together and supporting browning in the cookies.
• Peppermint extract infuses a refreshing mint flavor that lifts the overall taste of the treat.
• Crushed candy canes offer a sweet crunch and vibrant peppermint notes, brightening the dessert.
• Semi-sweet chocolate chips deliver melty richness and extra sweetness for a complete chocolate experience.
• White chocolate chips, optional for creamy taste contrast, add a hint of extra sweetness.

Ingredient Quantities

• 1 box (15.25 oz) dark chocolate cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp peppermint extract
• 1 cup crushed candy canes
• 1/2 cup semisweet chocolate chips
• 1/4 cup white chocolate chips (optional)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the dark chocolate cake mix with 3 large eggs, 1/2 cup vegetable oil, and 1 tsp peppermint extract until it’s well combined.

3. Stir in the 1 cup crushed candy canes, making sure they’re evenly distributed throughout the batter.

4. Fold in 1/2 cup semisweet chocolate chips and, if you’re using them, the optional 1/4 cup white chocolate chips.

5. Scoop out dough balls onto the prepared baking sheet, spacing them about 2 inches apart since they might spread a bit.

6. Bake for 10 to 12 minutes, or until the edges start to look set; be careful not to overbake as you want them soft in the middle.

7. Remove from the oven and let cool on the sheet for a few minutes before transferring to a cooling rack. Enjoy your Peppermint Crunch Dark Chocolate Cake Mix Cookies!

Equipment Needed

1. A working oven to preheat at 350°F
2. A baking sheet lined with parchment paper
3. A large mixing bowl for combining all the ingredients
4. Measuring cups and spoons for the oil, extract, and crushed candy canes
5. A mixing spoon or spatula to stir the batter
6. A cookie scoop or regular spoon to drop out the dough balls
7. A cooling rack to let the cookies cool evenly

FAQ

• Q: Can i use a different cake mix if i dont have dark chocolate?
  A: Yeah, you can but the flavor might change a bit so its best to stick with the dark chocolate for that rich taste you expect.
• Q: What should i do if i cant find peppermint extract?
  A: You can use a little bit of mint essence if you must, but the flavor will be less intense so use a tad more if you decide to change it.
• Q: How can i make sure the crushed candy canes mix in well?
  A: Just add the crushed candy canes at the end after mixing the rest of the batter so they hold their crunch and dont get overmixed.
• Q: Can i substitute vegetable oil for something else?
  A: Sure, you can use canola oil or even melted butter if you prefer a richer flavor, but it might slightly change the texture.
• Q: How long should i bake these cookies?
  A: Bake them about 10-12 minutes, but check frequently since oven temps can vary which might affect baking time.
• Q: How do i store leftovers?
  A: Keep ’em in an airtight container at room temp for a few days to preserve the crunchy texture and flavor.

Peppermint Crunch Chocolate Cake Mix Cookies Recipe! Substitutions and Variations

• You can swap out dark chocolate cake mix for a devil’s food cake mix which gives a richer taste, but be aware the texture might change a bit
• If you dont have vegetable oil, try using melted butter or even coconut oil for a slight tropical twist
• Peppermint extract can be replaced with a couple drops of peppermint oil (make sure you dilute it with a little water) if needed
• Instead of crushed candy canes, you could use any peppermint candies that you crush into fine bits
• If you dont have semisweet chocolate chips, you can mix in some dark or even milk chocolate chips, and white chocolate chips can be swapped for butterscotch chips for a different kind of sweetness

Pro Tips

• Don’t overmix the batter after you add the crushed candy canes cuz if you do, you’ll get weird clumps and the cookie texture might go off.

• Watch those cookies like a hawk when they are in the oven since every oven is different and you really don’t want to overbake them and lose that soft, gooey center.

• If you want an extra kick of flavor, try putting your crushed candy canes on a baking sheet for a couple of minutes before mixing them in. Just keep an eye on them, they can burn fast.

• For a chewier cookie, let the dough chill in the fridge for about an hour before baking. This makes the flavors meld together better and the texture more consistent.