Chocolate-Peppermint Cookies

Name: Chocolate-Peppermint Cookies
Yield: 9 servings
Ingredients: 1 pkg (15.25 oz./432 g) chocolate cake mix; ½ cup (125 mL) vegetable oil; 2 eggs; ½ cup (125 mL) semisweet chocolate morsels or white chocolate peppermint chips; ¾ cup (175 mL) butter, softened (1½ sticks); ½ tsp (2 mL) peppermint extract; &frac18; tsp (0.5 mL) salt; 3 cups (750 mL) powdered sugar; 2 tbsp (30 mL) milk; 1 drop red food coloring (optional); 3 tbsp (45 mL) crushed peppermint candies

Prep 5 min

Cook 25 min

Ready in 30 min

Decadent, cakey chocolate cookies with sweet, minty peppermint frosting makes this the perfect cookie combo for the holiday season!

Ingredients

1 pkg (15.25 oz./432 g) chocolate cake mix
½ cup (125 mL) vegetable oil
2 eggs
½ cup (125 mL) semisweet chocolate morsels or white chocolate peppermint chips

¾ cup (175 mL) butter, softened (1½ sticks)
½ tsp (2 mL) peppermint extract
⅛ tsp (0.5 mL) salt
3 cups (750 mL) powdered sugar
2 tbsp (30 mL) milk
1 drop red food coloring (optional)
3 tbsp (45 mL) crushed peppermint candies

Directions

Preheat the oven to 350°F (190°C).
Add all the cookie ingredients to the Deluxe Stand Mixer with the scraping beater attached. MIX for 45 seconds.
Use the Extra-Large Scoop to scoop 4–5 cookies (¼ cup/60 mL each) onto a cookie sheet, leaving 2" (5 cm) between scoops (see cook’s tip).
Bake for 13–15 minutes, or until the cookies don’t look wet and the tops crack slightly. Let the cookies cool on the pan for 5 minutes before removing.
To prepare the frosting, add the butter, extract, salt, powdered sugar, milk, and food coloring, if using, to the bowl of the stand mixer and CREAM for 3 minutes and 30 seconds.
Spread the frosting onto each cookie and top with crushed peppermint candies.

Yield:

9 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 700, Total Fat 40 g, Saturated Fat 15 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 86 g, Fiber 1 g, Sugars 67 g (includes 48 g added sugar), Protein 5 g