Christmas is right around the corner and what is better than making cookies for Santa! We are putting together a bunch of our favorite recipes for you that we’ve made over the years. Our first one is our Peppermint Chocolate Chip cookies. They are soft and fudgy with the peppermint explosion in ever bite. We like to bake these with the kids because they are very simples and don’t take a lot of time.

Chocolate Peppermint Cookies

Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 2 Dozen


  • 15.25 ounces Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix {1 box.}
  • 10 ounces Andes Peppermint Crunch Baking Chips {1 bag} {or chopped Andes Peppermint Crunch Thin candies}
  • 2 eggs
  • ½ cup Canola Oil


  • Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
  • Stir in Peppermint Crunch Baking Chips
  • Chill dough in refrigerator for 1 hour.
  • Drop onto ungreased non-stick cookie sheet in rounded balls.
  • Bake for approx. 7 – 9 minutes at 350 degrees, or until done.