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
Scale
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.
