There’s something truly magical about the cozy combination of chocolate and peppermint during the holiday season, and the Hot Cocoa Peppermint Cookies Recipe perfectly captures that spirit in every bite. These cookies are soft, fudgy, and topped with a creamy peppermint frosting sprinkled with crushed candy canes, bringing all the warm, festive flavors of hot cocoa into a delightful cookie form. Whether you’re baking for a party, a special treat, or just because, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
This Hot Cocoa Peppermint Cookies Recipe is wonderfully simple, relying on a handful of essential ingredients that deliver incredible flavor and texture. Each component plays a vital role: the triple chocolate fudge cake mix provides rich chocolatey depth, while the peppermint extract adds that cool, refreshing kick every holiday cookie needs.
- Triple Chocolate Fudge Cake Mix: The base of your dough, packed with luscious chocolate flavor and tender crumb.
- Oil: Keeps the cookies moist and tender throughout baking.
- Eggs: Bind the ingredients together and add richness.
- Unsalted Butter, softened: Essential for a smooth, creamy frosting with a luscious texture.
- Pinch of Salt: Enhances all the flavors and balances sweetness.
- Peppermint Extract: Infuses the frosting with that unmistakable holiday minty aroma and taste.
- Heavy Whipping Cream: Adds richness and helps create a fluffy frosting consistency.
- Powdered Sugar: Sweetens the frosting and creates that perfect smooth texture.
- Crushed Candy Canes: Adds a festive crunch and vibrant pops of color.
How to Make Hot Cocoa Peppermint Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This ensures the oven is perfectly hot for the cookies to bake evenly and develop that soft, fudgy texture we’re aiming for.
Step 2: Make the Cookie Dough
In a large mixing bowl, combine the triple chocolate fudge cake mix, oil, and eggs. Mix gently until just combined—overmixing will make the cookies tough, and we want them soft and tender just like a warm cup of cocoa.
Step 3: Scoop and Arrange
Using a spoon or cookie scoop, portion out the dough onto a parchment-lined baking sheet. Leave enough space between each cookie so they have room to spread slightly while baking.
Step 4: Bake and Cool
Bake the cookies for 9 minutes until they are set, then remove them from the oven and let them cool completely on a wire rack. Cooling is key here because the frosting will melt if the cookies are still warm.
Step 5: Whip the Butter for Frosting
In a clean bowl, whip the softened unsalted butter at medium speed for about 8 minutes. This step transforms the butter, making it light and fluffy, the perfect foundation for a dreamy frosting.
Step 6: Add Flavor and Cream
Add the pinch of salt, peppermint extract, heavy whipping cream, and half of the powdered sugar to the whipped butter. Mix on low speed for a minute to combine, then crank it up to medium and whip for 3 more minutes to build volume and fluffiness.
Step 7: Finish the Frosting
Gradually add the remaining powdered sugar and first mix on low for one minute. Then switch back to medium speed and whip for another 5 minutes until the frosting is perfectly smooth, creamy, and luscious.
Step 8: Frost and Decorate
Spread a generous layer of the peppermint frosting on each cooled cookie. Finally, sprinkle crushed candy canes over the top to add that festive crunch and eye-catching sparkle that screams holiday joy.
How to Serve Hot Cocoa Peppermint Cookies Recipe
Garnishes
For an extra touch, try adding a small peppermint stick or a drizzle of melted white chocolate on top alongside the crushed candy canes. These garnishes not only make your cookies look stunning but also enhance their mint-chocolate appeal.
Side Dishes
These cookies pair beautifully with a steaming mug of hot chocolate or your favorite peppermint mocha. They can also be a charming side to a warm cup of coffee or creamy eggnog during festive gatherings.
Creative Ways to Present
Arrange these cookies on a festive platter lined with holiday-themed parchment paper or tuck them into clear cellophane bags tied with red and green ribbons for thoughtful homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover Hot Cocoa Peppermint Cookies in an airtight container at room temperature for up to 4 days. The frosting keeps its creamy texture nicely, and the cookies maintain their tender crumb.
Freezing
You can freeze these cookies without frosting for up to 3 months. After thawing, simply frost them fresh for the best taste and texture. If already frosted, freeze them on a baking sheet first, then transfer to a container to keep the frosting intact.
Reheating
If you love your cookies slightly warm, reheat them for 5 to 10 seconds in the microwave, but beware of melting the frosting! Enjoy them fresh for the ultimate experience.
FAQs
Can I use a different cake mix for this Hot Cocoa Peppermint Cookies Recipe?
Absolutely! While triple chocolate fudge offers intense cocoa flavor, you can experiment with other chocolate or even vanilla cake mixes. Just keep in mind the taste and texture may vary slightly.
Is peppermint extract necessary, or can I substitute it?
Peppermint extract is the key to that signature minty flavor. While alternatives like mint oil or crushed peppermint candies can work, extract gives the most balanced, authentic taste without overpowering the cookies.
How do I crush candy canes without making a big mess?
Place candy canes in a sealed plastic bag and gently crush them using a rolling pin. This method keeps bits contained and gives you perfectly sized pieces to sprinkle on top.
Can I make these cookies gluten-free?
Since this recipe relies on boxed cake mix, you would need to find a gluten-free triple chocolate cake mix to substitute. That switch should work well and keep the recipe just as delicious.
What’s the best way to achieve light, fluffy frosting?
Whipping the butter for at least 8 minutes until it’s pale and fluffy is crucial. Then incorporating the sugar and cream slowly while continuing to whip creates that light texture perfect for spreading on cookies.
Final Thoughts
There’s nothing quite like the comforting flavors of chocolate and peppermint wrapped into a soft, frosted cookie, and this Hot Cocoa Peppermint Cookies Recipe checks all those boxes and then some. It’s a wonderful way to bring joy and warmth into your kitchen, whether you’re sharing with loved ones or indulging yourself. Trust me, once you make them, these cookies will become your go-to festive treat every holiday season.
Print
Hot Cocoa Peppermint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Cocoa Peppermint Cookies combine rich chocolatey cake mix cookies with a creamy peppermint frosting, topped with festive crushed candy canes. Perfect for holiday gatherings, these soft and flavorful cookies offer a delightful blend of chocolate and mint that will warm your winter days.
Ingredients
Cookies
- 1 box Triple Chocolate Fudge Cake Mix
- 1/2 cup oil
- 2 eggs
Frosting
- 1 cup unsalted butter, softened
- Pinch of salt
- 2 teaspoons peppermint extract
- 6 teaspoons heavy whipping cream
- 4 cups powdered sugar
Topping
- Crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Prepare Dough: In a large mixing bowl, combine the triple chocolate fudge cake mix, oil, and eggs. Mix until just combined, taking care not to overmix to maintain a tender texture.
- Scoop Cookies: Use a spoon to scoop portions of the dough onto a baking sheet lined with parchment paper, spacing them adequately to allow for spreading.
- Bake Cookies: Bake the cookies for 9 minutes until set. Remove from the oven and cool completely on a wire rack to prevent sogginess and ensure frosting adheres well.
- Whip Butter: In a clean mixing bowl, whip the softened butter at medium speed for 8 minutes until light and fluffy, which will create a smooth base for the frosting.
- Add Ingredients to Frosting: Incorporate the pinch of salt, peppermint extract, heavy whipping cream, and half of the powdered sugar (2 cups). Mix on low speed for 1 minute to combine, then increase to medium speed for 3 minutes to develop a creamy texture.
- Mix Remaining Sugar: Gradually add the rest of the powdered sugar and mix on low speed for 1 minute to avoid sugar dust, then beat on medium speed for 5 more minutes until the frosting is smooth, creamy, and spreadable.
- Frost Cookies and Add Topping: Spread a generous layer of the peppermint frosting on each cooled cookie. Finish by sprinkling crushed candy canes on top for a festive peppermint crunch and vibrant presentation.
Notes
- Do not overmix the cookie dough to avoid tough cookies.
- Ensure cookies are fully cooled before frosting to prevent melting.
- For extra peppermint flavor, adjust peppermint extract to taste.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Allow frosting to come to room temperature before spreading if refrigerated.
