12 Days of Sugar – Day 2
These Cake Mix Peppermint Bark Cookie are soft and gooey and packed with the festive flavors of peppermint and chocolate, and thanks to a cake mix shortcut they couldn’t be easier or faster to make.
If you’re looking for a festive cookie that is super simple to make, then you’re going to love these cake mix peppermint bark cookies. These cookies combine the rich, festive flavors of peppermint bark with the convenience of a cake mix, making them so quick and easy to whip up for your holiday parties or cookie exchanges.
If you love the combination of chocolate and mint like I do, these cookies might become one of your favorites. They’re soft, gooey and chewy and loaded with chunks of chopped peppermint bark. With all that going on, they will definitely take your holiday cookie exchange to the next level.
The great thing about these cookies is you can make the dough up to 4 days ahead and just store it in your refrigerator. . . how lovely and convenient is that?
Peppermint is a quintessential holiday flavor and these cookies are the perfect vehicle for it!
Why You’ll Love Cake Mix Peppermint Bark Cookies
- Quick & easy: Using a cake mix as the base takes the work out of measuring and mixing all those dry ingredients.
- Festive flavor: The combination of peppermint and chocolate makes these cookies taste like peppermint bark in cookie form, making them festive and perfect for the holiday season.
- Customizable: You can add extra mix-ins like white chocolate chips, crushed candy canes, or even a drizzle of melted chocolate to make them extra special.
- Soft & chewy texture: Thanks to the cake mix, these cookies have a soft, melt-in-your-mouth texture that is simply irresistible.
- Gifting and sharing. These cookies are perfect for giving or for your holiday cookie exchanges.
A few helpful tips:
- Use a good quality peppermint bark. I love using these Ghirardelli peppermint bark mix-ins or chopping up the Ghirardelli peppermint bark squares.
- Don’t overmix the dough. Stir just until everything is combined, or the cookies may end up a bit tough.
- Don’t overbake these cookies. I know the 7-minute cook time doesn’t seem long enough, but it is! You want these cookies to be soft, chewy and gooey.
- Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- The cookie dough can be made up to four days in advance and stored in the refrigerator until you’re ready to bake.
I promise you these cake mix peppermint bark cookies are sure to impress at your holiday parties. Their soft texture combined with crunchy peppermint bits embodies the spirit of the season!
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Cake Mix Peppermint Bark Cookies
- Total Time: 17 minutes
- Yield: 16 cookies 1x
Description
These Cake Mix Peppermint Bark Cookie are soft and gooey and packed with the festive flavors of peppermint and chocolate, and thanks to a cake mix shortcut they couldn’t be easier or faster to make.♡
Ingredients
- 1 box (15.25-oz.) devil’s food cake mix
- 2 large eggs
- 5 tablespoons butter, melted
- 1 tablespoon coconut oil, melted
- 2/3 cup chopped white chocolate peppermint bark, see notes
- 1/2 cup crushed candy cane or peppermint candies
Instructions
- In a large bowl mix together the cake mix, eggs, butter, and oil until just combined. (the dough will be quite thick, use a wooden spoon or spatula).
- Fold in the chopped white chocolate peppermint bark. Cover with plastic wrap and refrigerate for 10 to 15 minutes.
- Preheat oven to 350°. Pour crushed peppermint candies into a small bowl.
- Using a cookie scoop, scoop dough into golf ball-sized balls. Dip the tops of the dough balls into the crushed candies. Place on parchment lined baking sheet and then gently press down on tops of balls with the palm of your hand to flatten slightly.
- Bake cookies for 4 minutes. Remove the pan and bang it on the counter a few times (this will help the cookies spread and take on the desired texture). Continue to bake until no longer glossy on top but soft and moist inside, about 3 to 4 more minutes.
- Let the cookies cool on the cookie sheet 5 to 10 minutes, then transfer to a wire rack and let cool completely.
Notes
- I like to use the Ghirardelli chopped peppermint bark mix-in that comes in bags like chocolate chips. It should be fairly easy to find at the stores during the holidays. If you can’t find it then you can use chop up some of the Ghirardelli Peppermint Bark squares.
- I use a Duncan Hines cake mix
- Prep Time: 10mins
- Cook Time: 7 mins
Recipe Source: Delish Holiday Treats Magazine
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