Short on time?
This quick & festive cookie has you covered!
Prep & Baking: 20 minutes
Makes: 24 medium sized cookies
1 box of chocolate cake mix – most grocery stores have a variety of both conventional, organic, and gluten free to choose from
2 tsp peppermint extract
½ cups chocolate chips, chunks or pieces (optional)
1/3 cup vegetable oil
¼ cup water
1/3 cup or more crushed candy cane
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, combine dry cake mix with oil and water. Stir together until all ingredients are incorporated and there are no lumps.
Add in chocolate chips and peppermint extract and mix well. Roll dough into approximately 1 inch balls and dip the tops of the cookie balls into the crushed candy cane; coating the top half of the cookie in candy.
Place the dough balls on prepared cookie sheet. These cookies will spread so leave plenty of room between each dough ball. I recommend putting no more than 8 cookies on each sheet.
Bake the cookies for 10-12 minutes then transfer to a rack or plate to cool for around 10 minutes.
Tips & Variations:
• This recipe is easily made gluten-free just use a gluten free cake mix.
• Crushed candy cane is usually available at bulk food stores
• Not a fan of chocolate? No problem, use a white cake mix, omit the chocolate chips, or use white chocolate