Chocolate and peppermint is a popular combo, especially during the holiday months. This is another recipe that I created for my brother. He loves chocolate and peppermint! I basically took my red velvet cookie recipe that I adapted from Paula Deen, and just switched out cake box mix and the topping!
These chocolate cookies are soft, chewy, and a bit fudgy in the center. I love the addition of the peppermint flavor because it really awakens the cookie. Crushed peppermint candies make a festive, crunchy topping for these festive cookies. They are the perfect holiday cookie and will get you in the holiday spirit ASAP. Perfect for cookie exchanges, holiday gatherings or alongside a cup of iced cold milk.
Ingredients
- 1 (18 oz) box moist chocolate cake mix
- 1 (8 oz) package room temperature cream cheese
- 1 teaspoon vanilla extract
- 1 egg
- 1 stick room temperature butter
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips, melted
- 1 teaspoon peppermint extract
- 2 large candy canes, crushed
Instructions
Preheat the oven to 350 °F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg.
Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Roll the chilled batter into tablespoon sized balls.
Place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes.
The cookies will remain soft and gooey.
Cool completely
Melt semi sweet chocolate in a double boiler (or in the microwave, just be careful to stir frequently so chocolate doesn’t burn) until it’s smooth.
Add peppermint extract and whisk together.
Drizzle a dollop of semi-sweet chocolate over each cookie.
Sprinkle a few pieces of crushed candy cane on top of the chocolate cookie centers while the chocolate is still warm. Let chocolate set for 30 minutes to an hour.
Whisk Away Kitchen 