Chocolate Peppermint Crinkle Cookies made with a boxed cake mix are soft, fudgy, and brownie-like, studded with crunchy peppermint candy cane pieces. No chilling required — mix, roll, and bake for a simple and festive holiday cookie.
Why You’ll Love this Recipe
These chocolate peppermint crinkle cookies are an easy, crowd-pleasing holiday treat. They deliver big flavor and attractive presentation with minimal effort.
- Few ingredients: Using a cake mix keeps the ingredient list short and the method fast.
- Classic holiday flavor: Chocolate and peppermint pair perfectly — the rich chocolate base is brightened by cooling peppermint and crunchy candy cane bits.
- Pretty presentation: The powdered sugar coating cracks during baking to reveal striking white “crinkles” against the chocolate cookie, making them ideal for cookie exchanges and holiday platters.
Chocolate Peppermint Crinkle Cookies
These cookies were tested both chilled and baked immediately. Chilling prevented the characteristic cracks, while baking the dough right away produced the perfect crinkled tops. The cake mix shortcut yields thick, soft cookies with a brownie-like texture, and the peppermint pieces add a pleasant crunch and seasonal flavor.
Ingredients
You only need seven simple ingredients to make these cookies.
- Devil’s food cake mix — use the full box weight specified on your recipe if brands differ.
- Oil — neutral oil such as canola or vegetable.
- Eggs — large eggs for best structure.
- Peppermint extract — provides the minty flavor that distinguishes these cookies from standard chocolate crinkles.
- Peppermint candy canes — crushed into small pieces for crunch and festive color.
- Granulated sugar — for an initial light coating that helps the powdered sugar adhere.
- Powdered sugar — creates the classic crinkle appearance when the cookies spread and crack.
If you prefer a milder mint flavor, substitute mint extract and add mint-flavored baking chips instead of crushed candy canes.
How to Make Chocolate Peppermint Crinkle Cookies
Tip: The batter is very thick. A stand mixer with a paddle attachment is recommended. If using a hand mixer, switch to a sturdy spatula as the dough becomes dense.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Unwrap candy canes and place them in a sealed bag. Crush into small pieces with a rolling pin or mallet.
- In a stand mixer, combine the cake mix, oil, eggs, and peppermint extract using the paddle attachment. Mix until fully combined.
- Fold in the crushed candy canes by hand so they distribute evenly without overworking the dough.
- Place granulated sugar in one bowl and powdered sugar in another. Scoop or form 1.5-inch dough balls (a #40 scoop works well). Lightly roll each ball in granulated sugar, then coat generously in powdered sugar.
- Arrange cookies several inches apart on prepared baking sheets. Bake at 350°F for 9–11 minutes, or until the cookies have spread, cracked, and appear done. They may still be moist inside; the cracks and spread are the desired signs. If edges become uneven from melted candy, use a round cutter to gently shape the cookies while still warm. Cool completely on a wire rack.
Storing and Freezing
- Store cooled cookies flat in an airtight container with parchment between layers. They stay fresh 3–4 days at room temperature.
- To freeze dough: shape dough into balls, freeze 1 hour on a tray, then transfer to a zip-top freezer bag for up to 3 months. Thaw 30 minutes at room temperature, then roll in granulated sugar and powdered sugar before baking.
- Baked cookies can be frozen, but the powdered sugar coating may absorb into the cookie and lose its crisp white appearance. If appearance isn’t a concern, freeze in an airtight container with parchment for up to 3 months and thaw at room temperature.
More Christmas Cookies
- Cherry Chocolate Chip Cookies (red cookies)
- Pistachio Pudding Cookies (green cookies)
- Peanut Butter Blossoms
- Meltaway Cookies
- Raspberry Thumbprint Cookies
- Chocolate Peppermint Cookies
- Turtle Thumbprint Cookies
- Snowball Cookies
- Christmas Cornflake Wreaths
If you make this recipe, please leave a rating and review in the comments — thanks!
Chocolate Peppermint Crinkle Cookies
Prep: 10 mins Cook: 10 mins
Soft, fudgy chocolate crinkle cookies with crunchy peppermint candy cane pieces — quick to mix and bake using a boxed cake mix.
Yields 22 cookies
Ingredients
- 15.25 oz (432 g) box devil’s food cake mix
- 1/3 cup (80 ml) oil (canola or vegetable)
- 2 large eggs
- 1/2 tsp peppermint extract
- 4 peppermint candy canes, crushed (about 1/4 cup)
- 1/4 cup (50 g) granulated sugar, for rolling
- 1/4 cup (30 g) powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Unwrap candy canes and crush into small pieces using a rolling pin or mallet inside a sealed bag.
- In a stand mixer fitted with the paddle, combine cake mix, oil, eggs, and peppermint extract until combined. The dough will be thick.
- Fold in the crushed candy canes by hand.
- Place granulated sugar in one bowl and powdered sugar in another. Scoop 1.5-inch balls and roll first in granulated sugar, then generously in powdered sugar.
- Arrange cookies several inches apart and bake 9–11 minutes, until spread and cracked. If edges are uneven from melted candy, gently shape with a round cutter while warm. Cool completely.
Notes
- If boxed cake mix sizes vary, adjust flour or check package weight to match the recipe amount.
- Store cookies flat in an airtight container with parchment between layers for 3–4 days at room temperature.
- To freeze dough: shape balls, freeze 1 hour, transfer to a freezer bag for up to 3 months. Thaw 30 minutes before rolling in sugars and baking.
- Baked cookies can be frozen but the powdered sugar may absorb and lose appearance; freeze only if looks are not important.
Nutrition
Serving: 1 cookie | Calories: 142 kcal | Carbohydrates: 24 g | Protein: 1 g | Fat: 5 g | Sugar: 14 g
Disclaimer: Nutritional values are estimates.
*Originally published 12/11/2011. Post updated November 2023.