Peppermint Crunch Chocolate Cake Mix Cookies Recipe!

I’m absolutely vibing with these Peppermint Crunch Dark Chocolate Cake Mix Cookies. The rich dark chocolate blends perfectly with a burst of cooling peppermint, while crushed peppermint candy and dark chocolate chips add an unexpected crunch. It’s a refreshingly bold twist that’s both indulgent and fun to whip up for a cheeky treat.

I recently made these Peppermint Crunch Chocolate Cake Mix Cookies and they turned out to be a real treat. I used a box of dark chocolate cake mix as the base which gives the cookies a rich, dense texture.

I mixed in two large eggs and a half cup of vegetable oil to keep everything moist and cut the crumbly edges. Adding a teaspoon of peppermint extract brought that holiday coolness that reminds me of neighbor holiday treats i used to enjoy.

I then stirred in 3/4 cup of crushed peppermint candy (candy canes work great) that gives a satisfying crunch and even tossed in a half cup of mini dark chocolate chips that really add a kick an extra dose of decadent flavor. These cookies, much like a simplified recipe for Chocolate Brownie Peppermint Cookies, are not only fun to make but also pack a nutritional punch with their balanced fats and proteins.

Why I Like this Recipe

I’ve gotta say, there are a few reasons why I really dig these Peppermint Crunch Dark Chocolate Cake Mix Cookies:

1. I love how easy they are to make. Even when I’m in a rush, I can whip ‘em up with just a few ingredients and still get a tasty treat.
2. The blend of rich chocolate with a burst of peppermint really wakes up my taste buds. I like that twist since it makes the cookie feel festive and unique.
3. I enjoy the mix of textures – the crunch from the crushed candy and the soft, chewy cookie center create the perfect bite.
4. The little extra kick from the mini dark chocolate chips makes me feel like I’m treating myself to something special every time.

Man, these recipes are super fun to follow too. Basically, you combine a box of dark chocolate cake mix, eggs, oil, and peppermint extract into a smooth batter. Then you stir in crushed peppermint candy for that awesome crunch. If you’re feeling extra chocolatey, toss in some mini dark chocolate chips. Spoon out little balls, bake ‘em till the edges set but the middle stays soft, and then let ‘em cool a bit before you dig in. I know it might sound a bit messy sometimes, but a few extra attempts always turn out okay, and the end result is totally worth it.

Ingredients

• Dark chocolate cake mix: Rich mix full of carbs and sugars, provides flavour and structure.
• Eggs: Great protein source, adds necessary moisture and binds ingredients together.
• Vegetable oil: Gives essential fats that help keep cookies moist and soft.
• Peppermint extract: Boosts a refreshing minty aroma, making each bite exciting.
• Crushed peppermint candy: Offers crunchy texture and a burst of sweet mint flavor.
• Mini dark chocolate chips: Delivers extra chocolate punch and a slight bitter contrast.
• Overall: Combining sweet, bitter and minty elements creates a boldly balanced, irresistible treat.

Ingredient Quantities

• 1 box (15.25 oz) dark chocolate cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon peppermint extract
• 3/4 cup crushed peppermint candy (candy canes work great)
• 1/2 cup mini dark chocolate chips (optional but really adds a kick)

How to Make this

1. Preheat your oven to 350°F and line a cookie sheet with parchment paper or lightly grease it with oil.

2. In a big bowl, mix together the dark chocolate cake mix, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon peppermint extract until the batter is smooth.

3. Stir in 3/4 cup crushed peppermint candy until evenly distributed in the batter.

4. If you like extra chocolate kick, fold in 1/2 cup mini dark chocolate chips.

5. Scoop out about a tablespoon of batter for each cookie and roll them into balls. They will spread a bit when baked.

6. Place the cookie balls onto the prepared sheet, keeping them at least 2 inches apart.

7. Bake for around 10 to 12 minutes until the edges are set but the centers are still soft.

8. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely. Enjoy!

Equipment Needed

1. Oven
2. Cookie sheet (lined with parchment paper or greased lightly)
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing spoon or spatula
6. Tablespoon scoop or regular spoon for portioning the batter
7. Cooling rack

FAQ

• How can I get the perfect crunch in these cookies? The trick lies in mixing your ingredients real good and not overbaking them. Make sure you don’t overmix the batter either to keep that crunchy peppermint texture.
• Do I absolutely need peppermint extract in this recipe? If you love the minty flavor then yes. Butif you don’t, you can leave it out, though the cookies might taste a little different than expected.
• What if I don’t have mini dark chocolate chips? No worries. You can skip them or swap them with regular chocolate chips. The cookies will still be good, though those chips do add an extra kick.
• How long should I bake these cookies? Typically, about 10-12 minutes in a preheated 350°F oven should do it. Keep a close eye on them so they dont burn.
• How should I store these cookies? Store them in an airtight container at room temperature, which should keep them fresh for a few days. If you want them longer, you can freeze them too.

Peppermint Crunch Chocolate Cake Mix Cookies Recipe! Substitutions and Variations

• Dark Chocolate Cake Mix: if you cant find it, try using brownie mix or add a couple tablespoons of cocoa powder to a regular chocolate cake mix
• Eggs: if you’re out of eggs, you can use 1/2 cup of unsweetened applesauce or a flaxseed egg (1 tbsp flaxseed meal mixed with 3 tbsp water)
• Vegetable Oil: you can swap this with canola oil or even melted butter if you want a richer flavor
• Peppermint Extract: you might try a tiny bit of peppermint oil (be careful with the amounts) or a dash of mint syrup to keep that cool taste

Pro Tips

1. Try chillin the dough for about 15 minutes in the fridge before baking so the cookies dont spread too much and you get that nice thick texture.
2. Make sure to crush your peppermint candy real fine if you’re using candy canes – it helps blend into the batter better and gives you that even taste throughout.
3. Keep an eye on your bake time since ovens vary a lot; start checking a couple minutes early to ensure the centers stay soft and don’t overcook.
4. If you want an extra flavor boost, sprinkle a tiny pinch of salt into the batter – it really brings out the pep and chocolate flavors.