There is something truly magical about indulging in a cookie that reminds you of cozy winter evenings sipping rich hot chocolate with a hint of bright peppermint. That’s exactly what you get with this Hot Cocoa Peppermint Cookies Recipe — a perfectly soft chocolate cookie crowned with a luscious peppermint frosting and a sprinkle of crushed candy canes. It’s like a holiday hug in cookie form, combining fudgy cake mix base sweetness with the refreshing zing of peppermint to create a festive treat that’s impossible to put down. Whether you’re baking for a party, gifting homemade goodies, or simply craving a warm, comforting dessert, these cookies bring joy to every bite.
Ingredients You’ll Need
One of the best parts of this Hot Cocoa Peppermint Cookies Recipe is how the ingredients are straightforward yet come together beautifully to create rich flavor and tender texture. Each component plays its part in building these festive delights from the moist chocolate cookie base to the creamy, peppermint-infused frosting and crunchy candy cane topping.
- Triple Chocolate Fudge Cake Mix: The base of your cookie dough, providing deep chocolate flavor with minimal effort and a fudgy texture.
- Oil: Adds moisture to keep the cookies soft and tender.
- Eggs: Bind the ingredients and help the cookies rise slightly for the perfect chew.
- Unsalted Butter (softened): Essential for a rich and creamy frosting, giving it that smooth feel and buttery taste.
- Pinch of Salt: Balances sweetness and enhances the overall flavor profile of the frosting.
- Peppermint Extract: The star ingredient for that crisp, refreshing holiday zing in the frosting.
- Heavy Whipping Cream: Adds creaminess and helps achieve that fluffy frosting texture you’ll love spreading on the cookies.
- Powdered Sugar: Sweetens and thickens the frosting to perfection.
- Crushed Candy Canes: Adds a festive crunch and extra peppermint punch to top off your cookies beautifully.
How to Make Hot Cocoa Peppermint Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 375°F (190°C). This ensures the oven reaches the right temperature for baking once your dough is ready. In a large mixing bowl, combine the triple chocolate fudge cake mix, oil, and eggs. Mix these just until combined — a gentle hand here keeps the cookies tender and cakey without becoming dense.
Step 2: Shape and Bake
Use a spoon to scoop out portions of the dough onto a baking sheet lined with parchment paper. This step is simple but key: spreading the dough evenly allows for consistent baking. Pop them into the oven and bake for about 9 minutes — the cookies will come out soft and just set, ready to cool for frosting.
Step 3: Cool Completely
Transferring your cookies to a wire rack to cool is essential so the frosting doesn’t melt afterward. Patience here will reward you with cookies that hold their shape but remain delightfully soft.
Step 4: Whip Up the Frosting
In a clean bowl, whip the softened butter on medium speed for about 8 minutes until it’s light and fluffy — this is the foundation for your frosting’s incredible texture. Next, add your pinch of salt, peppermint extract, heavy whipping cream, and half of the powdered sugar. Mix on low speed initially to avoid powder flying everywhere, then increase to medium for a smooth blend.
Step 5: Finish Your Frosting
Gradually add the rest of the powdered sugar while mixing, switching between low and medium speeds. This slow addition results in a creamy, stable frosting perfect for spreading generously on cooled cookies.
Step 6: Frost and Decorate
Spread a thick layer of your freshly whipped peppermint frosting on each cookie, then sprinkle crushed candy canes on top. The candy canes add a festive look along with a pleasant crunch and extra peppermint burst.
How to Serve Hot Cocoa Peppermint Cookies Recipe
Garnishes
Beyond the classic crushed candy canes, try adding a light dusting of cocoa powder for an extra chocolate touch or even a drizzle of melted dark chocolate. A tiny peppermint leaf or a sprinkle of edible glitter can elevate the presentation for holiday parties or special occasions.
Side Dishes
These cookies pair wonderfully with a warm cup of hot chocolate or peppermint tea to echo their flavors. For a decadent dessert plate, serve alongside vanilla ice cream or a slice of rich chocolate cake to complement the peppermint notes beautifully.
Creative Ways to Present
Consider arranging the cookies in a festive tin or stacking them with parchment paper layers inside a clear jar tied with a holiday ribbon to make a charming gift. For a fun twist at gatherings, create a cookie and hot cocoa bar where guests can frost their own cookies or dip them in warm chocolate sauce.
Make Ahead and Storage
Storing Leftovers
After frosting, store these cookies in an airtight container at room temperature for up to 3 days to keep them fresh and soft. For best flavor and texture, avoid refrigerating as it can dry them out.
Freezing
If you want to make these ahead for the holidays, freeze the un-frosted cookies in a single layer on a baking sheet until solid before transferring them to a freezer-safe bag. When ready, thaw completely and then frost right before serving. This keeps the cookies fresh and the frosting bright and fluffy.
Reheating
If your cookies have cooled too much or lost some softness, warm them gently in the microwave for about 10 seconds. This revives their softness without melting the frosting if done carefully.
FAQs
Can I use homemade chocolate cake mix for this recipe?
Absolutely! If you have a favorite homemade chocolate cake mix, it can certainly be swapped in. Just make sure it has a similar texture and moisture content to store-bought fudge cake mixes for best results.
Is peppermint extract easy to substitute?
Peppermint extract is what gives this recipe its signature festive taste, but if you’re out, spearmint extract or even a small amount of peppermint syrup can be used. Adjust quantities slowly as these alternatives can vary in intensity.
What if I don’t have heavy whipping cream?
You can substitute heavy whipping cream with whole milk or half-and-half, but the frosting might not be as rich or fluffy. For the best consistency, stick to heavy whipping cream when possible.
Can I make these cookies gluten-free?
To make this Hot Cocoa Peppermint Cookies Recipe gluten-free, use a gluten-free chocolate fudge cake mix and ensure all other ingredients are certified gluten-free. The texture may vary slightly but still delicious!
How do I prevent the frosting from melting?
Make sure your cookies are completely cooled before frosting. Also, keep the cookies in a cool environment and avoid exposure to heat or direct sunlight to keep the frosting stable.
Final Thoughts
This Hot Cocoa Peppermint Cookies Recipe is a festive, fun, and delicious way to celebrate any occasion that calls for a sweet treat with a seasonal twist. From the soft chocolatey base to the creamy peppermint frosting and candy cane crunch, these cookies have a delightful balance that’s sure to become a cherished favorite. Don’t wait for the holidays to enjoy these — bake a batch soon and share the joy with friends and family!
Print
Hot Cocoa Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Cocoa Peppermint Cookies combine the rich, chocolatey goodness of a triple chocolate fudge cake mix with a creamy peppermint frosting, topped with crushed candy canes for a festive holiday treat. Soft, fudgy cookies are perfectly complemented by the cool, minty sweetness of the buttercream, making them ideal for holiday gatherings or cozy winter snacking.
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, divided
Topping
- Crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when you are ready to bake the cookies.
- Mix Cookie Dough: In a large mixing bowl, combine the triple chocolate fudge cake mix, oil, and eggs. Stir gently until just combined to avoid overmixing, which can affect the texture of the cookies.
- Shape Cookies: Using a spoon or cookie scoop, drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them to allow for slight spreading during baking.
- Bake Cookies: Place the baking sheet in the oven and bake the cookies for 9 minutes. Once done, remove them from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting – Whip Butter: In a clean mixing bowl, whip the softened unsalted butter on medium speed for about 8 minutes until it becomes light and fluffy, which provides the perfect base for the frosting.
- Add Flavor and Cream: Add a pinch of salt, peppermint extract, heavy whipping cream, and 2 cups of powdered sugar to the whipped butter. Mix on low speed for 1 minute to incorporate ingredients, then increase to medium speed for 3 minutes to combine thoroughly.
- Add Remaining Sugar and Final Whip: Gradually add the remaining 2 cups of powdered sugar to the mixture. Mix on low speed for 1 minute, then increase to medium speed and whip for another 5 minutes until the frosting is smooth, creamy, and spreadable.
- Frost Cookies and Add Topping: Spread a generous layer of the peppermint frosting on each cooled cookie. Immediately sprinkle crushed candy canes on top to add a festive crunch and flavor.
Notes
- Do not overmix the cookie dough to maintain soft and fudgy cookies.
- Ensure cookies are completely cooled before frosting to prevent melting the buttercream.
- For a stronger peppermint flavor, add an extra 1/2 teaspoon peppermint extract to the frosting.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- Crushed candy canes can be substituted with peppermint chips or finely chopped peppermint candies.
