These dark Chocolate Peppermint Cookies are the perfect treat for Christmas cookie trays. They have a fudgy texture and lots of holiday flavor from peppermint chips, white chocolate chips, and Oreo cookies in each bite!
A few years I made these peppermint Oreo cookies, and right away they were an extremely popular Christmas cookie. In fact, years later they are still the number one searched cookie for our blog.
That got me thinking. How could I take that popular peppermint cookie recipe and make it even better? Since chocolate and peppermint is a classic holiday flavor, I decided to use a chocolate cake mix with extra peppermint flavor.
Chocolate is always the answer to making things better, right?
Why You Will Love These Cookies
- Easy to make with just a few ingredients.
- Cake mix cookies stay soft for days!
- The contrast of red, white, and brown make them stand out on cookie trays.
- Chocolate and peppermint is an amazing flavor combo!
- Guaranteed to be everyone’s new favorite holiday cookie.
Key Ingredient Notes
You will only need a few extra ingredients added to a cake mix to have soft and delicious holiday cookies this year. Have fun adding different mix-ins and making your own flavor for Christmas parties.
- Chocolate Cake Mix – All you will use for this recipe is the dry cake mix. Do not follow the back of the directions. I have found that a Pillsbury cake mix or an Aldi cake mix seem to work the best for puffy cookies!
- Butter & Cream Cheese – Set these out ahead of time, so they are soft enough to mix into the dry cake mix.
- Egg – Gives enough moisture to create a thick cookie dough.
- Peppermint Chips – Andes peppermint crunch chips and peppermint extract make sure you know this is a peppermint cookie.
- White Chocolate Chips – I like the contrast of the white chip with the dark chocolate cookie. You can also use dark or milk chocolate chips if you want more chocolate.
How to Make Chocolate Peppermint Cookies
The dough for this chocolate peppermint cookie recipe comes together in minutes. Just make sure you allow enough time to chill the dough before baking.
- Mix together the dry cake mix, butter, cream cheese, egg, and extract in a mixing bowl until a soft dough forms.
- Use a spoon or spatula to gently stir in the Oreo cookie chunks, white chips, and peppermint chips. Do not use an electric mixer to do this because it will break up the cookies too much.
- Refrigerate the dough for at least 60 minutes.
- Scoop into 24 even dough balls and place 12 on a baking sheet. Refrigerate the other 12.
- Bake for 10 minutes. Remove and let cool 2 minutes on the hot pan to finish baking.
- Use a flat spatula to gently tap the tops of the cookies to flatten them out, if desired.
- Gently move the cookies to a piece of parchment paper on the counter.
- Press a few extra chips into the top of the warm cookies and let them cool completely before storing.
What if I can’t find peppermint chips?
The Andes chips seem to be hard to find every year. You can also chop up the Andes peppermint crunch thins (found at Target), Hershey’s candy cane kisses, or Ghirardelli peppermint bark and use that in place of the chips.
Can I make these ahead of time?
Yes, cake mix cookies stay soft for a few extra days, so they can be made a few days before you need them.
The dough balls can also be frozen and stored in the freezer for 2-3 months. Thaw the dough balls in the fridge overnight before baking. You can also bake the frozen dough, but you will need to add a few extra minutes to the bake time.
Keep the cake mix cookies in a sealed container on the counter for 5-6 days. If they last that long…
The cookies can also be frozen for 1-2 months. Wrap each cookie tightly in plastic wrap and place in a freezer safe bag or container. Allow the cookies to thaw at room temperature for a few hours before serving.
- Make sure you refrigerate your cookie dough. It will be very soft when you first mix it up. Just put your bowl in the refrigerator for at least 60 minutes.
- Roll the dough into even dough balls. I like to use a 1 1/2 tablespoon cookie scoop, so everything is the same uniform size.
- Please do not over bake these cookies. I know you are going to be questioning me when you take your pan out of the oven. TRUST ME! They should and will look under done!
- Remove the pan from the oven and let the cookies sit on it for 2 minutes before gently placing them on parchment paper.
- Tap the tops of each cookie gently with the flat edge of a spatula. They will firm as they cool.
- Press a few extra chips into the tops of the warm cookies to make them look like they came from a bakery.
I found these cute red berry baskets and holiday stickers at Michaels craft store. A strip of black and white washi tape around the basket with the label gave it a fun Santa look.
Blue filler paper adds a great contrasting color so the basket and cookies stand out.
Wrap six cookies in a cellophane bag, and tie the top of the package with red and white bakers twine. A small snowflake ornament completes the
More Holiday Cookie Recipes
- Peppermint Meltaways
- Mint Chocolate Pudding Cookies
- Cherry Chip Cake Mix Cookies
- Chocolate Cookies with Peppermint Kisses
- Peanut Butter Cup Cookies
- Chocolate Sprinkle Cookies
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- 1 dark chocolate cake mix
- 8 tablespoons butter, softened
- 1 large egg
- 1 teaspoon peppermint extract
- 4 ounces cream cheese, softened
- 1 cup Oreo cookie chunks (7-8 cookies)
- 1 cup Andes Peppermint Crunch chips
- 3/4 cup white chocolate chips
- Mix together the cake mix, butter, egg, peppermint extract, and cream cheese with a mixer until a soft dough forms.
- Gently stir in the Oreo cookies, peppermint chips, and white chocolate chips by hand.
- Refrigerate the cookie dough for 60 minutes.
- Preheat oven to 350 degrees. Scoop and roll the dough into 24 even dough balls.
- Bake on a baking sheet for 10 minutes. Do not over bake!
- Remove the pan from the oven and let it sit for 2 minutes before gently removing the cookies to parchment paper on your counter.
- Tap the tops of the cookies very gently with a flat spatula. Press a few extra chips into the top of the warm cookies.
- Let cool completely. The cookies will set up as they cool. Store in a sealed container on the counter.
If you can't find the Andes peppermint crunch chips, you can also chop up Andes peppermint crunch thins or Hershey's candy cane kisses and use those instead.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 119mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Chocolate Peppermint Crunch Cookies was first published December 2014. The photos and post were updated and republished December 2021.