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You’re sure to love these Peppermint Bark Chocolate Crinkle Cookies. They are made with box of cake mix and some peppermint bark candies.
Peppermint Bark Chocolate Crinkle Cookies
My son’s new school was having a Christmas program and asked every family to bring 3 dozen cookies to share after the program. I needed something that would be fast and festive so I dug through my pantry and came up with the idea to add some peppermint bark to chocolate cookies. Only I was out of flour. URGH! So I grabbed a chocolate cake mix and it worked like a charm!
Cake Mix Cookies
I love making cookies from scratch, but sometimes a shortcut is needed and a welcome relief from the crazy holiday season. These cookies are delicious and so easy to make using a box of cake mix and a few other ingredients. They only need a few additional ingredients and once you know how to make cake mix cookies then the sky’s the limit in terms of flavor.
Easy Christmas Cookies
These Peppermint Bark Chocolate Crinkle Cookies are so easy and a crowd pleaser. In under an hour you’ll have a platter of cookies for any occasion from after school snacks, holiday parties, school potlucks or Hallmark Channel Christmas movie watching. These cookies can be made in advance and will still soft for several days in an airtight container.
Peppermint Dessert Recipes
I love this time of year. I love all things peppermint. I get so excited when Peppermint Mochas are back on the menu at my favorite coffee house. If you’re like me, then you’ll love my collection of Peppermint Dessert Recipes here on AMFT. My Peppermint Chex Mix and my White Peppermint Fudge are just a few of my favs.
- 1 box chocolate cake mix
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1/4 tsp peppermint extract
- 5 - .4oz peppermint bark candies, chopped I used these
- Powdered sugar
Heat oven to 350°F. Spray 2 10x15 cookie sheets with non stick cooking spray and set aside.
In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms. Gently add in chopped peppermint bark.
Use a size 40 cookies scoop to scoop out dough, then shape dough into a ball. Roll balls in powdered sugar. Place on prepared cookie sheets about 2 inches apart.
Bake 13-15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.
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