Description
These Hot Cocoa Peppermint Cookies combine the rich, chocolatey goodness of a triple chocolate fudge cake mix with a creamy peppermint frosting, topped with crushed candy canes for a festive holiday treat. Soft, fudgy cookies are perfectly complemented by the cool, minty sweetness of the buttercream, making them ideal for holiday gatherings or cozy winter snacking.
Ingredients
Scale
Cookie Dough
- 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, divided
Topping
- Crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when you are ready to bake the cookies.
- Mix Cookie Dough: In a large mixing bowl, combine the triple chocolate fudge cake mix, oil, and eggs. Stir gently until just combined to avoid overmixing, which can affect the texture of the cookies.
- Shape Cookies: Using a spoon or cookie scoop, drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them to allow for slight spreading during baking.
- Bake Cookies: Place the baking sheet in the oven and bake the cookies for 9 minutes. Once done, remove them from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting – Whip Butter: In a clean mixing bowl, whip the softened unsalted butter on medium speed for about 8 minutes until it becomes light and fluffy, which provides the perfect base for the frosting.
- Add Flavor and Cream: Add a pinch of salt, peppermint extract, heavy whipping cream, and 2 cups of powdered sugar to the whipped butter. Mix on low speed for 1 minute to incorporate ingredients, then increase to medium speed for 3 minutes to combine thoroughly.
- Add Remaining Sugar and Final Whip: Gradually add the remaining 2 cups of powdered sugar to the mixture. Mix on low speed for 1 minute, then increase to medium speed and whip for another 5 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. Immediately sprinkle crushed candy canes on top to add a festive crunch and flavor.
Notes
- Do not overmix the cookie dough to maintain soft and fudgy cookies.
- Ensure cookies are completely cooled before frosting to prevent melting the buttercream.
- For a stronger peppermint flavor, add an extra 1/2 teaspoon peppermint extract to the frosting.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- Crushed candy canes can be substituted with peppermint chips or finely chopped peppermint candies.
