I am very happy to share with you the recipe for chocolate peppermint cookies, which are a Christmas spin-off of my favorite Andes mint cookies. They can be enjoyed warm and gooey out of the oven, or chilled for a delightful texture. The recipe is super simple, with 3 ingredients (besides eggs and oil you will likely have on hand), and 2 you might already keep around: Devil’s Food cake mix, chocolate chips (in this case, the Christmas colors), and Andes peppermint chips.
The batter is pretty thick with just eggs and a little oil. I love how colorful the Christmas chips make it look festive!
I scoop up each dough ball with a spoon, and scrape it off with one finger. It looks like a messy plop, but it all turns out just grand.
Above is what the cookie looks like fresh out of the oven (7-8 minutes of cooking).
While the cookies are still warm, I sprinkle the peppermint chips (after indenting the cookie with a spoon to hold them on better).
Each cookie has a tablespoon or so of peppermint chips sprinkled on top.
After the peppermint chips sit for 2 minutes, they are ready to be spread with a knife as “frosting.”
I love the look of the back of the cookie with the colorful chips.
After spreading the original chips, I sprinkled a few more on top and didn’t spread it. I liked the textured look of the pieces on top.
Oh so pretty, and OH SO delicious!
Chocolate Peppermint Cookies
- 1 pkg. Devils food cake mix
- 1/2 cup oil
- 1/2 package Andes Peppermint chips
- 2 eggs
- 1 cup (or the whole bag) of holiday colored chips
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7-8 minutes. Remove cookies from the oven and place a tablespoon or so of Andes Peppermint chips on each cookie. When melted (1-2 minutes), lightly swirl with a knife. Top with extra peppermint chips. Enjoy melted right out of the oven, or refrigerate for 10 minutes (my preference) for that hardened chocolate crunchy texture. Makes approximately 18 cookies.