Description
Soft, chewy peppermint bark cookies made from devil’s food cake mix and topped with creamy white-chocolate peppermint frosting. Easy, festive, and freezer-friendly — perfect for cookie swaps or gifts!
Ingredients
Units
Scale
Cookie Ingredients:
- 1 (15.25 ounces) box of devils food cake mix
- 1/2 cup melted butter
- 2 large eggs, room temperature
- 1 cup of crushed peppermint soft puffs candies ( hard peppermint candies are not reccomended for this).
White chocolate Peppermint frosting ingredients:
- 3 cups powder sugar
- 1/4 teaspoons vanilla extract
- 1/4 teaspoons peppermint extract
- 1 stick butter, room temperature
- 1/4 cup chopped white chocolate
- 1 cup crushed peppermint soft puffs candies
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together cake mix, eggs, and melted butter until smooth.
- Fold in crushed peppermint soft puffs candies.
- Cover and refrigerate for at least 30 minutes.
- Using an ice cream scoop, portion dough and place on prepared pan, spacing 2 inches apart.
- Bake for 12 minutes, or until edges are set and centers look soft.
- Cool completely on a wire rack before frosting.
- Make frosting: Cream butter and powdered sugar until fluffy. Beat in peppermint and vanilla extracts. Fold in chopped white chocolate. Refrigerate until cookies are cool.
- Frost each cookie with a spoonful of frosting and top with crushed peppermint candies.
Notes
- Soft peppermint puffs melt gently — avoid hard candies.
- For stronger mint flavor, add a drop more peppermint extract to the frosting.
- Chill frosting 10 minutes before spreading for neater tops.
- To refresh cookies later, microwave 8 seconds for that fresh-baked chew.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Holiday Treats
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 228 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg