Description

Elevate your holiday baking with these rich chocolate cookies that combine a fudgy cake mix base with the cooling crunch of peppermint bark. The unique pan-banging technique creates beautiful ripples for a professional finish that is sure to impress guests.

Ingredients

1 (15.25 oz) box Devil’s Food Cake Mix
2 Large Eggs
1/2 cup Unsalted Butter, melted
2 tablespoons Coconut Oil, melted
1/2 cup White Chocolate Peppermint Bark, finely chopped
1/2 cup Crushed Peppermints (for rolling)

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Instructions

Whisk together the cake mix, eggs, melted butter, and melted coconut oil in a large bowl until a thick dough forms, then finish mixing with a spatula.
Fold in the chopped peppermint bark and chill the dough, covered, in the refrigerator for 10 minutes.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into golf-ball-sized portions, roll the tops in crushed peppermints, and place on the sheets.
Flatten the balls into discs and bake for 3 minutes; remove from the oven to bang the pan firmly 6 times before baking for 3 more minutes.
Cool on the sheets for 10 minutes before transferring to a wire rack to finish cooling completely.

Notes

For a more intense mint flavor, add a half-teaspoon of pure peppermint extract to the wet ingredients. Store these cookies in an airtight container for up to five days to maintain their soft, fudgy center.

Prep Time: 15 mins
Cook Time: 6 mins
Category: Dessert
Method: Baking
Cuisine: American