There’s something magical about peppermint drifting through a warm kitchen. These cookies feel like the holidays wrapped up in chocolate soft, fudgy, and sprinkled with tiny bits of cool, minty crunch.
They’re the kind of treat that makes you slow down for a moment, breathing in that cozy sweetness while the cold air rattles outside. A perfect little hug in cookie form.
And the best part? They’re wonderfully simple just a cake mix, a swirl of butter, and a snowfall of peppermint pieces tucked into every bite.
Ingredients You’ll Need
Chocolate Cookie Base
- 13.25 oz Betty Crocker Chocolate Fudge Cake Mix
- 1/3 cup melted butter
Vegetable or canola oil works too. - 2 large eggs
Peppermint Crunch
- 1 1/2 cups chopped Andes Peppermint Crunch Thins
(About 48 mints, each sliced into tiny pieces)
A 10 oz bag of Andes Peppermint Crunch Baking Chips also works—so easy!
How to Make It
Step 1 – Prep Your Peppermint Magic
Gather everything on your counter like a little holiday workshop.
If you’re using the peppermint thins, slice each one into tiny pieces so they sprinkle beautifully into your dough.
Step 2 – Mix the Dough
In a large bowl, combine the cake mix, melted butter, and eggs.
The dough gets thick and glossy rich like brownie batter perfect for holding all that minty goodness.
Step 3 – Stir in the Crunch
Fold in your peppermint pieces with a wooden spoon.
For the prettiest cookies, stir in just half, and save the rest for topping later.
Step 4 – Chill the Dough
Cover the bowl and chill for 2 hours.
This helps the cookies bake thick and soft instead of spreading too thin.
Step 5 – Preheat & Prep the Sheets
Warm your oven to 350°F and line baking sheets with parchment.
The house starts feeling warmer already.
Step 6 – Roll Your Cookie Balls
Scoop out 1 1/2 tablespoon-sized dough balls and space them 2–3 inches apart.
Gently press a few peppermint pieces on top if you saved extra like decorating tiny snow-tipped mountains.
Step 7 – Bake Until Just Set
Bake 7–13 minutes, depending on your cookie sheet.
The cookies should look soft in the center and slightly crackly around the edges.
Step 8 – Cool & Enjoy
Let them rest 5 minutes on the baking sheet before moving to a cooling rack.
The chocolate settles, the peppermint sparkles, and your kitchen smells like pure holiday joy.
Bonus – Giftable Cookie Mix
Layer the dry ingredients in a jar and tie it with a ribbon for the sweetest homemade holiday gift.
Peppermint Cookies
Equipment
- mixing bowl Large enough to hold all ingredients and mix dough.
- Hand mixer or stand mixer For combining cake mix, butter, and eggs.
- Wooden spoon or spatula For folding in peppermint pieces.
- Baking sheets Use non-stick or aluminum sheets for baking cookies.
- Parchment paper Prevents sticking and makes cleanup easy.
Ingredients
- 13.25 oz Betty Crocker Chocolate Fudge Cake Mix
- 1/3 cup Melted butter (or vegetable/canola oil)
- 2 large Eggs
- 1 1/2 cups Chopped Andes Peppermint Crunch Thins or Andes Peppermint Crunch Baking Chips
Instructions
- Gather all ingredients: cake mix, melted butter or oil, eggs, and chopped Andes peppermint pieces or baking chips.
- If using Andes Peppermint Crunch Thins, carefully chop each mint into small pieces until you have about 1 1/2 cups. If using baking chips, measure out and set aside.
- In a large mixing bowl, combine the chocolate fudge cake mix, melted butter (or oil), and eggs. Beat with a hand mixer or stand mixer until a thick, even dough forms.
- Gently fold in about half of the peppermint pieces with a wooden spoon or spatula, reserving the remaining half for topping the cookie dough balls later.
- Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for about 2 hours, until firm enough to roll.
- After the dough has chilled, preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper.
- Roll the chilled dough into 1 1/2 tablespoon sized balls and place them 2–3 inches apart on the prepared baking sheets. Gently press a few of the remaining peppermint pieces on top of each dough ball.
- Bake on the center oven rack for 7–13 minutes, or until the cookies are set around the edges but still soft in the centers. Bake on the shorter end of the range for non-stick sheets and the longer end for aluminum sheets.
- Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes.
- Transfer the cookies to wire racks to finish cooling completely. Enjoy warm or at room temperature, or package them up to give as a sweet holiday gift.
Notes
Nutrition
Cozy Tips & Serving Ideas
- Add a drizzle of melted chocolate over the top for an extra-fudgy finish.
- Serve warm with peppermint hot cocoa pure winter bliss.
- Freeze dough balls for quick holiday baking all season long.
- Swap in mint chocolate chips for a double-mint variation.
- Crumble leftovers over vanilla ice cream. Heaven.
A Sweet Little Ending
There’s something special about sharing cookies that look like they came from a snowy Christmas bakery.
Save this recipe so you can come back to it any time you need a little winter magic in your home.