If you want your Christmas cookies to taste as festive as they look, these chocolate cake mix cookies with peppermint topping are the perfect choice. Soft, chewy chocolate cookies get a swirl of creamy vanilla buttercream, then a sprinkle of crushed peppermint candies for that classic holiday flavor.
This recipe is one of my favorite easy Christmas desserts because it takes a simple box of cake mix and transforms it into something beautiful and party-ready. Whether you’re planning a tray of Christmas party desserts or just want to make holiday treats at home, these cookies bring both flavor and sparkle to the table.
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Ingredients for Chocolate Peppermint Cake Mix Cookies
For the cookies:
- 1 box (15.25 oz) chocolate cake mix
- ½ cup vegetable oil (or melted butter, slightly cooled)
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon instant espresso powder (optional, for richer chocolate flavor)
For the vanilla buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- ½ cup crushed peppermint candies or candy canes
This makes enough for a moderate layer of frosting on each cookie. If you like a thicker swirl of buttercream (like I do!), consider making 1.5x the frosting recipe to be safe. You can also add up to ½ cup more powdered sugar for a slightly stiffer or sweeter frosting, if desired.
How to Make Chocolate Cake Mix Christmas Cookies
Step 1: Make the cookie dough.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, combine the cake mix, oil, eggs, flour and espresso powder (or instant coffee) until a thick dough forms.
Step 2: Scoop and bake.
Scoop about 1 ½ tablespoons of dough per cookie onto prepared baking sheets, leaving about 2 inches between each. Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Step 3: Crush the peppermint.
If you haven’t already, place your peppermint candies or candy canes into a zip-top bag and crush them into small pieces.
Step 4: Make the frosting.
Beat softened butter in a large bowl until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low until combined. Add 1 tablespoon milk (or cream) and vanilla and beat until smooth and fluffy. Adjust with more milk or powdered sugar if needed.
Step 5: Frost and decorate.
Spread or pipe the vanilla buttercream onto each cooled cookie. Immediately sprinkle crushed peppermint candies over the top, gently pressing them in so they stick. The frosting will act like glue to hold the peppermint in place.
Pro Tips for Perfect Christmas Cookies
- Make sure the cookies are completely cool before decorating. If you frost them while they’re still warm, the buttercream will melt right off.
- Choose your peppermint wisely. Softer candy canes crush easily with a rolling pin, while hard round peppermint candies can be tougher; you may even need a hammer, like I did.
- Consider adding espresso powder to the dough. It won’t make the cookies taste like coffee, but it will deepen the chocolate flavor beautifully.
- If you love extra frosting, make 1 ½ times the frosting recipe. The original recipe makes enough for a thin, pretty layer, but a larger batch will give you those bakery-style swirls.
- Store the cookies the right way. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let them come to room temperature before serving so the frosting softens.
FAQs
Can I make the cookies ahead of time?
Yes! Bake the cookies a day or two in advance, store them in an airtight container, and frost and decorate before serving.
Do these cookies need to be refrigerated?
They can sit at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving.
What kind of peppermint works best?
Candy canes are usually softer and crush easily, while hard round peppermint candies can be much tougher. If you use the harder ones, be prepared with something heavy to break them into pieces.
How should I crush peppermint candies?
Place them in a zip-top bag and crush them with a rolling pin or meat mallet. Softer candy canes usually break down easily. For very hard round candies, you may need to use a hammer (carefully!) to get the right texture.
Can I use store-bought frosting?
You definitely can, but I am a firm believer in “the frosting makes the dessert.” If these cookies come from a cake mix instead of from scratch, I like to give them a little bit of love with some homemade frosting. Homemade frosting is my secret to (pretty much always) cheating and using cake mixes without anyone ever calling me out on it.
These chocolate cake mix Christmas cookies with buttercream and crushed peppermint are festive, simple, and so delicious. They’re just the kind of holiday treats that make dessert trays sparkle and add a little extra cheer to your table. Whether you’re looking for easy Christmas desserts to bake at home or Christmas party desserts to share with friends, this recipe is one you’ll want to keep in your holiday rotation.
Save this one to your list of favorite Christmas baking recipes! It’s a sweet and simple tradition worth repeating year after year.
Chocolate Peppermint Cake Mix Cookies
Ingredients
Chocolate Cake Mix Cookies
- 1 box chocolate cake mix 15.25 oz
- 1/2 cup vegetable oil
- 2 eggs
- 2 Tbsp flour
- 1 tsp instant espresso powder or crushed instant coffee (optional)
Buttercream Frosting and Decoration
- 1/2 cup unsalted butter softened *See note about frosting
- 2 cups powdered sugar
- 1-2 Tbsp milk or heavy cream
- 1/2 tsp vanilla
- 1/2 cup crusted peppermint candies or candy canes
Instructions
Make Chocolate Cake Mix Cookies
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the cake mix, oil, eggs, flour, and espresso powder (or instant coffee) until a thick dough forms.
- Scoop about 1 ½ tablespoons of dough per cookie onto prepared baking sheets, leaving about 2 inches between each.
- Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Frosted and Decorate
- If you haven’t already, place your peppermint candies or candy canes into a zip-top bag and crush them into small pieces.
- Beat softened butter in a large bowl until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low until combined. Add 1 tablespoon milk (or cream) and vanilla and beat until smooth and fluffy. Adjust with more milk or powdered sugar if needed.
- Spread or pipe the vanilla buttercream onto each cooled cookie (I like to pipe the frosting on with a piping bag with no tip). Immediately sprinkle crushed peppermint candies over the top, gently pressing them in so they stickl
