These Cake Mix Peppermint Cookies are the ultimate holiday treat—soft, chewy, and bursting with festive peppermint flavor, all made with the magic of a simple cake mix! Perfect for busy bakers, this recipe comes together in minutes, giving you bakery-worthy cookies with minimal effort.
Loaded with crushed candy canes and white chocolate chips, these cookies are as gorgeous as they are delicious. Whether you’re whipping up a last-minute dessert for a party or filling holiday cookie tins, these irresistible cookies will be a hit with everyone who takes a bite!
These Cake Mix Peppermint Cookies are MADE for a cookie exchange! They are delicious with Hot Chocolate Mix Cookies, Christmas Crinkle Cookies, or Peanut Butter Gingerbread Cookies.
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White Chocolate Peppermint Cake Mix Cookies Ingredients
- white cake mix
- oil
- egg whites
- cream cheese
- powdered sugar
- flour
- candy canes
- white chocolate chips
See recipe card for quantities.
Instructions
- Step 1: Using a hand held or stand mixer, mix all ingredients on medium until well combined.
- Add in white chocolate chips and candy can pieces and stir until just combined.
- Step 3: Take about 1-2 tablespoons of dough and drop onto a parchment lined cookie sheet.
- Step 4: Bake cookies in preheated oven for 12-14 minutes.
Hint: To break candy canes into bits, place candy in a gallon-sized baggie and seal. Crush candy into pieces with a mallet or frying pan.
Substitutions
Cake Mix: Use a gluten-free cake mix to make the cookies suitable for those with gluten sensitivity.
Butter:
- Applesauce: Use unsweetened applesauce as a lower-fat alternative (use ¾ the amount).
- Coconut Oil or Vegan Butter: For a dairy-free option, replace butter with equal amounts of solid coconut oil or plant-based butter.
Eggs:
- Flaxseed Egg: Mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water per egg for a vegan-friendly option.
- Greek Yogurt: Substitute each egg with ¼ cup of plain Greek yogurt.
Variations
Double Chocolate Peppermint Cookies
- Use a chocolate cake mix for a rich, fudgy base.
- Stir in dark chocolate chips or chunks alongside the crushed candy canes.
- Add a drizzle of white chocolate for contrast.
Red Velvet Peppermint Cookies
- Use red velvet cake mix to create a festive red base.
- Add white chocolate chips and a sprinkle of crushed candy canes for a holiday pop.
Frosted Peppermint Sugar Cookies
- Use vanilla or white cake mix and skip the candy cane drizzle.
- Frost the cookies with peppermint-flavored buttercream or cream cheese frosting, then sprinkle crushed candy canes on top.
Equipment For White Chocolate Peppermint Cake Mix Cookies
This cookie scoop is a game-changer- grabs the right amount of cookie dough for perfect cookies every time. Plus it keeps your hands clean!
Storage
At Room Temperature:
- Layer parchment paper or wax paper between cookies to prevent them from sticking together.
- Store cookies in an airtight container at room temperature for up to 1 week to keep them fresh and soft.
Freezing Baked Cookies
- Let the cookies cool completely to prevent condensation.
- Place them in a single layer on a baking sheet and freeze for 1-2 hours, or until firm.
- Transfer the cookies to an airtight container or freezer-safe bag, layering parchment or wax paper between them.
- Store in the freezer for up to 3 months.
- To Thaw: Remove the cookies from the freezer and let them sit at room temperature for 30-60 minutes.
Top Tip:
Be careful not to overcook the cookies! Pull them out at 12 minutes or when they just start to show golden brown edges. These cookies are best when they are soft and not overcooked. Plus, you want to avoid browning the cookies- white cookie dough looks best with the candy cane pieces.
FAQ- Peppermint Chocolate Cake Mix Cookies
No, you can substitute with peppermint baking chips, chopped Andes mints, or skip them entirely if you prefer a smoother texture.
Yes! Roll the dough into balls, freeze them on a baking sheet until firm, and store in a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
You can grease your baking sheet lightly with butter or cooking spray, but parchment paper helps prevent sticking and makes cleanup easier
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cake Mix Peppermint Cookies:
Cake Mix Peppermint Cookies
These Cake Mix Peppermint Cookies are the ultimate holiday treat—soft, chewy, and bursting with festive peppermint flavor, all made with the magic of a simple cake mix!
Ingredients
- 1 box white cake mix (not yellow)
- ⅓ cup oil
- 3 egg whites
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup, flour, plus more if needed (see instructions)
- 5 large candy canes, or a dozen small ones, broken into pieces*
- ½ cup, white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Using a hand held or stand mixer, mix all ingredients on medium until well combined. (If dough is too sticky, add more flour one tablespoon at a time until the dough is the right consistency)
- Add in white chocolate chips and candy can pieces and stir until just combined.
- Take about 1-2 tablespoons of dough and drop onto a parchment lined cookie sheet.
- Bake in preheated oven for 12-14 minutes or just when the cookies start turning golden brown on the edges.
- Gently press the top of the cookies to flatten them into a better cookie shape (see photo).
- Let cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Notes
*To break candy canes into bits, place candy in a gallon-sized baggie and seal. Crush candy into pieces with a mallet or frying pan.
This cookie scoop is a game-changer. Perfect cookies every time.
Top Tip: Be careful not to overcook the cookies. Pull them out at 12 minutes or when they just start to show golden brown edges. These cookies are best when they are soft and not overcooked. Plus, you want to avoid browning the cookies- white cookie dough looks best with the candy can pieces.
Storage
- Layer parchment paper or wax paper between cookies to prevent them from sticking together.
- Store cookies in an airtight container at room temperature for up to 1 week to keep them fresh and soft.
- Or store in freezer for up to 3 months.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 58mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 2g
Jenna Wood says
We love cake mix cookies, but this really is taking it up another level- they look delicious, and so pretty for the season! #client
Alison says
Thanks Jenna! I love how festive they look, wrapped up like a present!
Lorri says
My question is, is does this recipe still work, with the way the cake mixes have decreased TWICE, in net weight, over he past 10 years?
Alison says
It does!
Jan Husak says
Will the recipe work with gluten free cake mixes?
Alison says
I haven’t tested it with gluten-free cake mixes, but it’s worth a try. Good luck!
Kathy says
Wow! These cookies are amazing! So quick to make and taste delicious! Making these right now for my cookie exchange tomorrow! Thanks for the recipe!
Alison says
You’re so welcome, Kathy!
Beth Grobmyer says
Can these be frozen before baking?
Alison says
Absolutely!
Peggy says
Is the flour all purpose or self-rising?
Alison says
All purpose
Tonia says
If I use Andes peppermint crunch (in a bag), how much should I use to equate the crushed candy canes?
Alison says
I’d use half or maybe 2/3 (depending on your preference for peppermint) of a 10 oz bag. Hope that helps, let me know if you have any other questions!
Kristin says
Made these today and they are so good. Added a touch of milk and topped with a peppermint Andes mint…the red ones. Just added another layer. Will make these again.
Alison says
Sounds delicious, Kristin!