Cake Mix Peppermint Bark Cookies
A delightful twist on traditional holiday cookies combining chocolate and refreshing peppermint, perfect for gatherings or as gifts.
Ingredients
Cookie Base
- 1 box (15.25-oz.) devil's food cake mix Provides a rich, chocolatey base that is both moist and tender.
- 2 large eggs Essential for binding the ingredients together.
- 5 tablespoons unsalted butter, melted Adds a creamy richness.
- 1 tablespoon coconut oil, melted Ensures a tender texture with a hint of tropical flavor.
- 2/3 cup finely chopped white chocolate or white chocolate peppermint bark Gives a sweet contrast and a festive crunch.
Finishing Touches
- 1 bag (8-oz.) crushed peppermints Adds a refreshing mint flavor and a delightful crunch.
- as needed spray cooking spray For greasing baking sheets.
Instructions
Preparation
- In a large bowl, whisk together the cake mix, eggs, melted butter, and coconut oil until just combined.
- Use a spatula to mix until a smooth dough forms, being careful not to overmix.
- Fold in the finely chopped white chocolate or white chocolate peppermint bark until evenly distributed.
- Refrigerate the dough for 5 to 10 minutes to firm it up.
Baking
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, greasing them with cooking spray.
- Scoop the dough into golf ball-sized portions and roll each in crushed peppermint candies.
- Bake for about 6 minutes, ensuring they remain soft in the center.
- Let cool on the sheets for 5 to 10 minutes before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature for a smooth dough. Use a timer to avoid overbaking and refrigerate if dough is too sticky.