The Story:
I don’t know where you are, but right now I am on a plane headed to New York City! What for you may ask? To see some shows and play around on Broadway with my parents. I can’t even begin to tell you how obsessed I am with Newsies!
So to plan for my trip I had no other choice but to take over my mother’s kitchen yesterday to bake up a storm so that I don’t leave any of you hanging without recipes every week.
Striped Chocolate Peppermint Cookies: Cake Mix Version
Ingredients
Chocolate Cookies:
- 1 box devil's food cake mix
- 1/3 C. oil
- 1 Tbsp. brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 C. mini chocolate chips
Melted White Chocolate
Crushed Candy Canes
Instructions
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1. Preheat oven to 350 degrees and line pans with parchment paper.
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2. In a large bowl, combine cake mix, oil, brown sugar, eggs and vanilla extract until moistened.
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3. Stir in chocolate chips.
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4. Scoop into walnut sized balls and place on cookie sheets 2 inches apart and press down slightly to flatten a little.
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5. Bake for 8-10 minutes (8 for a fudgey cookie and 10 for a cakey cookie)
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6. Let cool.
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7. Drizzle or pipe melted white chocolate over cookies and top immediately with crushed candy canes.
Striped Chocolate Peppermint Cookies: Scratch Version
Ingredients
Chocolate Cookies:
- 2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. plus 6 Tbsp. unsweetened cocoa
- 1/2 C. plus 2 Tbsp. butter
- 1 1/3 C. granulated sugar
- 2/3 C. packed brown sugar
- 2/3 C. plain yogurt
- 2 tsp. vanilla extract
Melted White Chocolate
Crushed Candy Canes
Instructions
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1. Preheat oven to 350 degrees and line pans with parchment paper
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2. In a large bowl, combine flour, baking soda, baking powder, salt and cocoa
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3. In another bowl, beat butter, sugar, brown sugar, yogurt and vanilla extract.
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4. Add dry ingredients and stir until smooth.
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5. Place walnut sized scoops onto cookie sheets 2 inches apart and bake for 8-10 minutes.
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6. Let cool.
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7. Drizzle or pipe melted white chocolate and immediately sprinkle with crushed candy canes.
Thanks for posting this recipe. I’ll definitely be making these for Christmas 🙂
I love it 2 ways!!
I like how you gave us 2 ways 2 make it! they look great!!! have so much fun on your trip!!
So which are better? I have a cookie exchange on Sunday & these might just be the ones I make.
But which recipe???
I just have to say these cookies were amazing. I made some to send to work with my husband and he told me they were gone in minutes. I made some changes to my recipe though: I only had a box of chocolate fudge cake mix and I added a few drops of Creme De Menthe to the batter. Heavenly and so chewy. Perfect for a cookie exchange. Off to make another batch!! Thanks again for the recipe. I will definitely use this one for a long time to come.
OMG!!! these were amazing. Everyone ate them and told me how good they were. Word to the wise, add 1/2 a tsp of peppermint extract. it gives them a little more of a pepperminty taste. these are the best holiday cookies to make!
I like the cake mix recipe because they make a nice THICK cookie and it can still have a fudgey center if you under-bake them. Plus, it’s super fast to make!
Lizzy, do you know approximately how many cookies the scratch version made? I made 9 different types of cookies today but after seeing these I want to make them as well!
I believe about 3 dozen, but it really just depends on how large you make them!
How big do you have to roll the cookie balls? Its says the size of a walnut, but the seems really small. Do they have to be that small. Like the size of your thumb or somehing?
You can make them as large as you want! But I did about the size of half a tablespoon