Chocolate Peppermint Crinkle Cookies

Chocolate Peppermint Crinkle Cookies are made easy with a cake mix! They’re soft, fudgy and brownie-like with crunchy peppermint candy cane bits. No chill time required — just make and bake these delectable Christmas cookies.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 10

Yields cookies

Ingredients

15.25 oz (432 g) box devil's food cake mix, *See notes regarding size of boxed mix
⅓ cup (80 ml) oil, canola/vegetable
2 large eggs
½ tsp peppermint extract, this is different than mint extract
4 peppermint candy canes, crushed (1/4 cup)
¼ cup (50 g) granulated sugar, for rolling
¼ cup (30 g) powdered sugar, for rolling

Instructions

Preheat oven to 350℉. Line sheet trays with parchment paper or a silicone baking mat.
Unwrap candy canes and place inside of a zip-top bag. Use the flat side of a meat mallet or a rolling pin to crush candy canes into small crumbs.
Mix together the cake mix, oil, eggs, and peppermint extract in a STAND MIXER with the paddle attachment. (Please don't break your electric hand mixer, this batter is thick!)
Add crushed candy canes. Mix or fold to combine.
Put granulated sugar and powdered sugar into two separate bowls. Using a #40 scoop or your hands, roll 1.5-inch balls. Coat them lightly with granulated sugar, and then generously with powdered sugar. Place the cookies several inches apart on the prepared baking sheets.
Bake at 350˚F for 9-11 minutes until cookies have spread, cracked and look done. They will be moist still, but the trick is that they have spread on their own without you pushing them down. TIP: Use a round cookie cutter to swirl around the edges of the cookies while still hot, to help shape the cookies. This is especially helpful if the candy cane bits have melted out the side. Cool completely.

Notes

NOTE: The size of boxed cake mix is continually shrinking. If you cannot find the size stated, use a kitchen scale and add extra flour until the weight matches 15.25-oz.
Store cookies flat inside of an airtight container with parchment paper between layers. These cookies will last 3-4 days at room temperature.
To Freeze: Shape cookie dough balls and freeze for 1 hour, then transfer to a zip-top freezer bag and freeze for up to 3 months. When you’re ready to bake, thaw the cookie dough balls on the counter for 30 minutes. Then roll the balls in granulated sugar and powdered sugar, and bake as instructed.
Baked cookies do not freeze well because the powdered sugar will absorb into the cookie and they won't look as pretty. If that doesn't bother you, you can freeze the cookies inside of an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before consuming.

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