Cake Mix Peppermint Bark Cookies

Name: Cake Mix Peppermint Bark Cookies
Prep time: 10 min
Total time: 25 min
Yield: 16 serving(s)
Ingredients: 1 box (15.25-oz.) devil's food cake mix; 2 large eggs; 5 tbsp. unsalted butter, melted; 1 tbsp. coconut oil, melted; 2/3 c. (75 g.) finely chopped white chocolate or white chocolate peppermint bark (from about 2 1/2 oz.); Cooking spray; 1 (8-oz.) bag crushed peppermints

By Marisa ChurchillPublished: Nov 20, 2024

1.5

2 Ratings

chocolate cookies with peppermint bark and white chocolate

PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE

Yields:

16 serving(s)

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

183

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preview for Cake Mix Peppermint Bark Cookies Are A Crisp Winter Day In Cookie Form

It doesn’t get easier than opening a box of cake mix and winding up with a killer batch of cookie dough. Best of all, these cookies are fun, simple, and versatile—you can use any mix-ins you like. The key to transforming cake mix into cookies is to not overbake the dough, and to use a technique called pan banging, which helps get the batter to spread. It’s also a pretty good technique for getting any pent-up frustration out.

If that’s not reason enough to get baking, this version, with bits of white chocolate bark and crushed peppermints, is guaranteed to take your holiday cookie exchange to the next level. You can also make the dough up to 4 days ahead and just store it in your refrigerator, making this truly the simplest way to have homemade cookie dough any day and any time.

Did you try making this? Let us know how it went in the comments!

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Ingredients

1
box (15.25-oz.) devil's food cake mix
2
large eggs
5 Tbsp.
unsalted butter, melted
1 Tbsp.
coconut oil, melted
2/3 cup
(75 g.) finely chopped white chocolate or white chocolate peppermint bark (from about 2 1/2 oz.)
Cooking spray
1
(8-oz.) bag crushed peppermints

Directions

1. Step 1In a large bowl, whisk cake mix, eggs, butter, and oil until just combined. (The dough will be quite thick and start to stick to the whisk.) Switch to a spatula and mix until a smooth dough forms. Fold in chocolate. Cover with plastic wrap and refrigerate until set, 5 to 10 minutes.
2. Step 2Arrange a rack in center of oven; preheat oven to 350°. Line 2 baking sheets with parchment, then grease parchment with cooking spray. Using a 3/4-oz. scoop, scoop dough into golf ball-sized balls.
3. Step 3Pour crushed candies onto a plate. Roll tops of balls in candies. If baking immediately, transfer dough to prepared sheets, or store in an airtight container and refrigerate up to 4 days.
4. Step 4Gently press down on tops of balls with the palm of your hand to slightly flatten. Bake cookies 3 minutes. Remove pans and bang against a solid surface (such as the stove or a wooden cutting board) about 6 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 minutes more.
5. Step 5Let cool on sheets 5 to 10 minutes, then transfer to a wire rack and let cool completely.