Peppermint Chocolate Cake Cookies

The perfect Christmas cookie! These Chocolate Cake Cookies with Peppermint Sprinkle are easy to make, kid-friendly, quick to prepare and bring together dark chocolate, white chocolate and peppermint for a festive flavor.

If you love holiday baking, these Chocolate Cake Cookies with Peppermint Sprinkle are a must-try. They combine rich dark chocolate, a touch of creamy white chocolate and crunchy peppermint for a classic seasonal treat. These cookies are soft, a little fudgy, and quick to make — perfect for cookie exchanges, classroom treats or a cozy evening by the tree.

This recipe uses a boxed dark chocolate cake mix for convenience, along with cream cheese and butter to create a thick, moist dough that bakes up with a brownie-like center and cookie exterior. They’re rolled in powdered sugar before baking for a snowy look and finished with melted white chocolate and crushed peppermint for festive contrast.

Ingredients

• 1 box dark chocolate cake mix
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips
• 2 oz white chocolate, melted (for topping)
• 1/3 cup crushed peppermint candies (for topping)

Kitchen Tools

• Cookie sheet(s)
• Large mixing bowl
• Hand mixer or stand mixer
• Silicone spatula or wooden spoon
• Parchment paper
• Cooling rack (optional)

How to make Chocolate Cake Cookies

These cake mix cookies are fast and forgiving, which makes them ideal for holiday baking when you want great flavor without a long recipe. The dough comes together in one bowl and does not require chilling. Follow the steps below for a reliable batch of soft, chocolatey cookies topped with white chocolate and peppermint.

Chocolate Cake Mix Cookie

1. Preheat the oven to 350°F (175°C). In a large bowl, beat the softened cream cheese, softened butter, egg and vanilla extract until smooth and combined. A hand mixer or stand mixer speeds this up, but you can also use a sturdy spoon.
2. Add the dark chocolate cake mix and stir with a silicone spatula or spoon until the mixture is thick and uniform with no visible white streaks. The dough will be dense and fudgy.
3. Fold in the dark chocolate chips until evenly distributed throughout the dough.
4. Shape the dough into 1-inch balls. Roll each ball in the powdered sugar until fully coated, then place on a parchment-lined cookie sheet about 2 inches apart.
5. Bake on the center rack for 10–12 minutes. Rotate the pans halfway through baking for even color. Cookies should be set on the edges with a slightly soft center.
6. Remove from the oven and transfer to a cooling rack or plate to cool completely before topping.

Peppermint Topping

1. Melt the white chocolate in short bursts in the microwave, stirring between intervals, until smooth.
2. Drizzle the melted white chocolate over cooled cookies with a spoon, or dip each cookie into the white chocolate to coat part of it. Dipping will use more chocolate.
3. While the white chocolate is still tacky, sprinkle crushed peppermint over the top so it adheres. Let the topping set before serving or storing.

Tips and Suggestions

Soften ingredients: Make sure the cream cheese and butter are fully softened to room temperature before mixing. This produces a smoother dough and softer cookies.

Rotate pans: Turn baking sheets halfway through the baking time so cookies brown evenly and bake consistently.

Common Questions

Recipe Summary

Notes

• Leftover storage: Keep cookies in an airtight container for up to 7 days.
• Freezer option: Freeze unbaked dough balls for up to 3 months; bake and then add toppings when ready.

These Chocolate Cake Cookies with Peppermint Sprinkle are a quick, festive dessert that looks and tastes special without a lot of effort. They’re ideal for holiday cookie trays, gifting or a simple seasonal treat with a cup of hot cocoa. Enjoy and happy baking!