Cake Mix Peppermint Bark Cookies

These cake mix peppermint bark cookies are a festive holiday treat made with minimal effort. I use a simple chocolate cake mix base, then add crushed candy canes and white chocolate to create cookies that taste just like peppermint bark — soft, chewy, and packed with holiday cheer.

Why You’ll Love This Recipe

I love how quick and easy these cookies are to make — just a few ingredients and one bowl. The cake mix keeps them soft and fudgy, while the peppermint and white chocolate give them that classic bark flavor. They’re perfect for cookie swaps, holiday parties, or just a cozy winter baking session with minimal mess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix (devil’s food or fudge cake work great)

• Eggs

• Vegetable oil or melted butter

• Crushed candy canes

• White chocolate chips or chopped white chocolate

• Vanilla extract (optional, for extra flavor)

• Pinch of salt (optional, if cake mix is very sweet)

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, I mix together the cake mix, eggs, and oil until a thick dough forms.

3. I gently fold in the crushed candy canes and white chocolate.

4. I scoop tablespoon-sized portions of dough onto the baking sheet, spacing them a couple of inches apart.

5. I bake for 8–10 minutes, until the edges are set but the centers are still soft.

6. I let the cookies cool on the pan for a few minutes before transferring them to a rack to cool completely.

7. If I want a prettier look, I press extra chocolate chips or crushed peppermint on top right after baking.

Servings and timing

This recipe makes about 20–24 cookies. It takes 10 minutes to prep and around 10 minutes to bake — ready in just 20 minutes total.

Variations

• I sometimes drizzle melted dark chocolate over the tops for extra flair.

• For a mintier punch, I add a few drops of peppermint extract to the dough.

• I’ve made these with red velvet cake mix for a fun holiday twist.

• To make them more bark-like, I flatten them slightly before baking for thinner, crispier cookies.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. They also freeze well — I let them cool completely, then freeze in a single layer before storing in a freezer-safe bag for up to 2 months. I let them thaw at room temp (no reheating needed).

FAQs

Can I use any cake mix flavor?

Yes, but I like chocolate best because it mimics the flavor of classic peppermint bark. Red velvet and vanilla also work.

How do I crush the candy canes?

I place them in a zip-top bag and gently crush them with a rolling pin or mallet. I don’t make the pieces too fine — I like the crunch.

Will the candy canes melt in the cookies?

They soften a bit during baking, which I like. Some melt slightly into the cookie tops, giving a pretty effect.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours if needed. It also helps prevent spreading too much.

Can I make these without white chocolate?

Sure. I’ve skipped it before, and the cookies are still delicious with just the peppermint and chocolate base.

Conclusion

Cake mix peppermint bark cookies are one of my favorite holiday shortcuts. They’re easy, festive, and full of seasonal flavor. Whether I’m baking with kids, making treats for gifts, or just craving something pepperminty and sweet, these cookies always hit the spot.

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