If you’re craving something festive, chocolaty, and bursting with peppermint goodness, the Hot Cocoa Peppermint Cookies Recipe is an absolute dream come true. These cookies combine the rich fudgy texture of a triple chocolate cake mix cookie base with the cool, refreshing zing of peppermint-infused buttercream frosting, all topped off with crunchy crushed candy canes that give each bite a delightful holiday crunch. Trust me, once you try this recipe, it’ll become your go-to for cozy nights by the fire or sharing joyful treats with friends and family.
Ingredients You’ll Need
This Hot Cocoa Peppermint Cookies Recipe calls for simple, accessible ingredients that work together beautifully to build layers of flavor. Each component plays an essential role—whether it’s lending moistness, sweetness, or that signature peppermint punch, the ingredients are straightforward yet super important.
- Triple Chocolate Fudge Cake Mix: This is the chocolatey foundation that makes the cookies delectably fudgy and rich.
- Oil: Adds moisture to keep the cookies soft and tender.
- Eggs: Bind everything together and create structure.
- Unsalted Butter (softened): Creates a creamy frosting base and allows for easy whipping.
- Pinch of Salt: Balances sweetness and enhances the chocolate and peppermint flavors.
- Peppermint Extract: The star flavor that brings the festive, minty vibe.
- Heavy Whipping Cream: Adds richness to the frosting while keeping it light and fluffy.
- Powdered Sugar: Sweetens and thickens the frosting perfectly.
- Crushed Candy Canes: Provide that iconic peppermint crunch and a pretty, festive topping.
How to Make Hot Cocoa Peppermint Cookies Recipe
Step 1: Preheat and Prepare the Dough
Start by preheating your oven to 375°F (190°C). In a large bowl, combine the triple chocolate fudge cake mix with the oil and eggs. Mix just until everything comes together—overmixing can make the cookies tough instead of soft and fudgy, so be gentle with the dough.
Step 2: Scoop and Bake
Use a spoon or cookie scoop to drop mounds of dough onto a parchment-lined baking sheet. Give them a little space to spread because these cookies puff just slightly as they bake. Pop them in the oven for about 9 minutes, then let them cool completely on a wire rack before frosting.
Step 3: Whip the Peppermint Frosting
While the cookies cool, it’s frosting time. Beat the softened butter on medium speed for about 8 minutes until it’s light and fluffy—that’s the secret to a creamy spread. Then add a pinch of salt, peppermint extract, heavy cream, and half of the powdered sugar. Mix on low to combine, then speed it up a bit until smooth. Gradually add the remaining powdered sugar, mixing until the frosting is luscious and perfect for spreading.
Step 4: Frost and Decorate
Spread a generous layer of the peppermint buttercream over each cooled cookie. Don’t be shy here—the frosting is where the magic happens! Right after frosting, top the cookies with crushed candy canes for a festive look and addictive crunch that perfectly complements the soft, chocolatey cookie base.
How to Serve Hot Cocoa Peppermint Cookies Recipe
Garnishes
To add a little extra flair when serving your Hot Cocoa Peppermint Cookies Recipe, try adding a dusting of cocoa powder or a few whole mini candy canes on the side. These touches make the presentation extra inviting and elevate your cookie platter for holiday gatherings.
Side Dishes
This cookie pairs beautifully with classic wintertime drinks like hot cocoa or peppermint mocha. A glass of cold milk or even a steaming cup of coffee also complements the flavors perfectly, balancing the sweetness and minty freshness with creamy warmth.
Creative Ways to Present
If you want to impress friends and family, arrange the cookies in a festive tin or stack them on a pretty cake stand surrounded by sprigs of fresh pine or holly. Wrapping a few in clear cellophane tied with a red ribbon also makes charming edible gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once baked and frosted, your Hot Cocoa Peppermint Cookies Recipe will stay fresh if stored in an airtight container at room temperature for up to 4 days. This keeps the cookies soft and the frosting deliciously creamy.
Freezing
You can freeze unfrosted cookie dough balls in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. For fully baked and frosted cookies, place parchment between layers and freeze in an airtight container; thaw at room temperature before serving.
Reheating
To enjoy these cookies warm, simply microwave a single cookie for 10 to 15 seconds or until slightly soft—but avoid heating too long, or the frosting may melt. A warm cookie paired with cold milk is absolutely divine!
FAQs
Can I use a different cake mix flavor?
While the triple chocolate fudge mix gives the best rich, chocolatey base, you could experiment with other chocolate-based cake mixes for variation, but keep in mind it will change the flavor profile of the cookies.
Is peppermint extract very strong? Can I omit it?
Peppermint extract has a bold flavor that shines in this recipe, but if you prefer a subtler mint taste, reduce the amount or leave it out. The candy canes on top will still add peppermint crunch.
How do I ensure the frosting is the right consistency?
Whipping the butter until fluffy and gradually adding powdered sugar ensures a creamy yet stable frosting. If it’s too thick, add a teaspoon of heavy cream; if it’s too thin, add a bit more powdered sugar.
Can I use regular sugar instead of powdered sugar for the frosting?
Powdered sugar is best because it dissolves smoothly, creating a silky frosting. Using granulated sugar would result in a gritty texture, so it’s not recommended.
Are these cookies kid-friendly?
Absolutely! These cookies are festive, fun, and the perfect size for little hands. Plus, the sweet chocolate and peppermint combo is usually a hit with kids and adults alike.
Final Thoughts
I genuinely hope you’ll give this Hot Cocoa Peppermint Cookies Recipe a try because it’s one of those special treats that brings a smile with every bite. Whether you’re baking for a holiday party, school event, or just because, these cookies effortlessly combine warmth, chocolate, and peppermint joy in the most delicious way possible. Happy baking!
Print
Hot Cocoa Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the festive flavors of Hot Cocoa Peppermint Cookies, combining rich chocolate cake batter with a luscious peppermint buttercream frosting and a crunchy crushed candy cane topping. These soft, fudgy cookies are perfect for holiday celebrations or cozy winter days.
Ingredients
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
Topping
- Crushed candy canes
Instructions
- Preheat and Prepare Dough: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cake mix, oil, and eggs. Mix until just combined, being careful not to overmix, to ensure tender cookies.
- Scoop and Bake Cookies: Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake for 9 minutes until set. Remove and let the cookies cool completely on a wire rack to firm up before frosting.
- Make the Frosting: In a mixing bowl, whip the softened butter on medium speed for 8 minutes until it becomes light and fluffy. Add the pinch of salt, peppermint extract, heavy cream, and 2 cups of powdered sugar. Mix on low speed for 1 minute, then increase to medium speed for 3 minutes to combine well.
- Add Remaining Sugar: Gradually add the remaining 2 cups of powdered sugar. Mix on low speed for 1 minute to incorporate the sugar without creating a mess, then beat on medium speed for an additional 5 minutes until the frosting is smooth, creamy, and spreadable.
- Assemble Cookies: Spread a generous layer of the peppermint buttercream frosting on each cooled cookie. Sprinkle crushed candy canes on top to add a festive crunch and peppermint flavor. Allow frosting to set slightly before serving.
Notes
- Do not overmix the dough to keep cookies tender.
- Make sure cookies are completely cool before frosting to prevent melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate.
- Crushed candy canes can be substituted with peppermint chips for a different texture.
