Chocolate Peppermint Crinkle Cookies are made easy with a cake mix! They’re soft, fudgy and brownie-like with crunchy peppermint candy cane bits. No chill time required — just make and bake these delectable Christmas cookies.

Want to make it from scratch? Use my double chocolate crinkle cookies recipe and add the peppermint extract and candy cane bits from this recipe.

Stack of chocolate peppermint crinkle cookies made with cake mix.

Why You’ll Love this Recipe

Making chocolate peppermint crinkle cookies can be a delightful and festive choice for various reasons. Here are a few:

  • Only 7 Ingredients: This Christmas cookie is so FAST to pull together! 7 ingredients might still sound like a lot, but when it starts with a cake mix, it’s really minimal extras. Especially when two of of those ingredients are different sugars that you roll the cookies in.
  • Holiday Flavors: Chocolate and peppermint is a classic and beloved flavor combination. The rich, chocolatey base of the cookie contrasts beautifully with the cool and refreshing taste of peppermint. Technically you can use peppermint candies to make these year round, but using candy canes gives them a festive and wintery appeal, making them perfect for holiday gatherings and parties.
  • Aesthetically Pleasing: The characteristic crinkle effect on these cookies, where the powdered sugar coating cracks during baking, creates a visually appealing contrast between the dark cookie and the white crinkles. This makes them not only tasty, but also the prettiest cookie on the dessert platter or at the cookie exchange.
Plate of chocolate peppermint crinkle cookies made with cake mix.

Chocolate Peppermint Crinkle Cookies

I tested these cake mix crinkle cookies twice. The first time I chilled the dough, like I do for my homemade chocolate crinkles, and they didn’t crack on top at all.

The second time I baked them straight away and they turned out perfectly with beautiful cracks on top. I definitely enjoyed the time saving hack of using the cake mix as well.

These chocolate peppermint crinkles are amazingly thick, soft, and moist. I especially liked the crunchy peppermint pieces with the brownie-textured chocolate cookie. You’re going to love them too!

Close up of chocolate crinkle cookies with peppermint candy canes.

Ingredients

There’s only 7 simple ingredients needed to make these peppermint chocolate crinkle cookies.

Ingredients to make chocolate peppermint crinkle cookies with cake mix.
  • Devil’s Food Cake Mix – NOTE: The size of boxed cake mix is continually shrinking. If you cannot find the size needed, use a kitchen scale (affiliate) and add extra flour until the weight matches 15.25 oz. (Pillsbury cake mix is the only brand still offering this size currently. — Nov. 2023)
  • Oil – Canola, vegetable, or any other neutral tasting oil works great.
  • Eggs – Large eggs work best for baking.
  • Peppermint Extract – For flavoring the cookie dough.
  • Peppermint Candy Canes – For extra peppermint flavor and crunchy bits.
  • Granulated Sugar – Helps the powdered sugar stick to the cookie dough better without absorbing.
  • Powdered Sugar – Creates a beautiful contrast between the chocolate cookie when it cracks.

Don’t like peppermint? Use mint extract and add Andes creme de menthe baking chips instead to make mint chocolate crinkle cookies.

How to Make Chocolate Peppermint Crinkle Cookies

NOTE: I’ve pictured an electric hand mixer here, but it’s much wiser to use a stand mixer. The batter is VERY thick. You can start mixing the dough with a hand mixer, but you will need to switch to mixing by hand with a sturdy spatula once it thickens up.

Steps to make chocolate peppermint crinkle cookies with cake mix.
  • Mix together the cake mix, oil, eggs, and peppermint extract in a STAND MIXER with the paddle attachment. (Please don’t break your electric hand mixer, this batter is thick!)
  • Add crushed candy canes. Mix or fold to combine.
Scooping and coating the chocolate peppermint crinkle cookie dough.
  • Put granulated sugar and powdered sugar into two separate bowls. Using a #40 scoop or your hands, roll 1.5-inch balls. Coat them lightly with granulated sugar, and then generously with powdered sugar. Place the cookies several inches apart on the prepared baking sheets.
  • Bake at 350˚F for 9-11 minutes until cookies have spread, cracked and look done. They will be moist still, but the trick is that they have spread on their own without you pushing them down. TIP: Use a round cookie cutter to swirl around the edges of the cookies while still hot, to help shape the cookies. Helps especially if the candy cane bits have melted out the side. Cool completely.
Stack of chocolate peppermint crinkle cookies made with cake mix.

Storing and Freezing

  • Store cookies flat inside of an airtight container with parchment paper between layers. These cookies will last 3-4 days at room temperature.
  • To Freeze: Shape cookie dough balls and freeze for 1 hour, then transfer to a zip-top freezer bag and freeze for up to 3 months. When you’re ready to bake, thaw the cookie dough balls on the counter for 30 minutes. Then roll the balls in granulated sugar and powdered sugar, and bake as instructed.
  • Baked cookies do not freeze well because the powdered sugar will absorb into the cookie and they won’t look as pretty. If that doesn’t bother you, you can freeze the cookies inside of an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before consuming.
Plate of chocolate peppermint crinkle cookies made with cake mix.

More Christmas Cookies

Plate of chocolate peppermint crinkle cookies made with cake mix.

Chocolate Peppermint Crinkle Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 22 cookies

Chocolate Peppermint Crinkle Cookies are made easy with a cake mix! They’re soft, fudgy and brownie-like with crunchy peppermint candy cane bits. No chill time required — just make and bake these delectable Christmas cookies.

Ingredients

  • 1 (15.25-oz) box Pillsbury Devil's Food Cake Mix***
  • 1/3 cup oil (canola/vegetable)
  • 2 large eggs
  • 1/2 tsp peppermint extract
  • 4 peppermint candy canes, crushed (1/4 cup)
  • 1/4 cup granulated sugar, for rolling
  • 1/4 cup powdered sugar, for rolling

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line sheet trays with parchment paper or a silicone baking mat.
  2. Unwrap candy canes and place inside of a zip-top bag. Use the flat side of a meat mallet or a rolling pin to crush candy canes into small crumbs.
  3. Mix together the cake mix, oil, eggs, and peppermint extract in a STAND MIXER with the paddle attachment. (Please don't break your electric hand mixer, this batter is thick!)
  4. Add crushed candy canes. Mix or fold to combine.
  5. Put granulated sugar and powdered sugar into two separate bowls. Using a #40 scoop or your hands, roll 1.5-inch balls. Coat them lightly with granulated sugar, and then generously with powdered sugar. Place the cookies several inches apart on the prepared baking sheets.
  6. Bake at 350˚F for 9-11 minutes until cookies have spread, cracked and look done. They will be moist still, but the trick is that they have spread on their own without you pushing them down. TIP: Use a round cookie cutter to swirl around the edges of the cookies while still hot, to help shape the cookies. Helps especially if the candy cane bits have melted out the side. Cool completely.

Notes

  • NOTE: The size of boxed cake mix is continually shrinking. If you cannot find the size stated, use a kitchen scale and add extra flour until the weight matches 15.25-oz.
  • Store cookies flat inside of an airtight container with parchment paper between layers. These cookies will last 3-4 days at room temperature.
  • To Freeze: Shape cookie dough balls and freeze for 1 hour, then transfer to a zip-top freezer bag and freeze for up to 3 months. When you’re ready to bake, thaw the cookie dough balls on the counter for 30 minutes. Then roll the balls in granulated sugar and powdered sugar, and bake as instructed.
  • Baked cookies do not freeze well because the powdered sugar will absorb into the cookie and they won't look as pretty. If that doesn't bother you, you can freeze the cookies inside of an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before consuming.

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Nutrition Information:
Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 180mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 1g

This data was provided and calculated by Nutritionix, and is an estimation only.

*Originally published 12/11/2011. Post updated November 2023.