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Chocolate cookies with crushed candy canes in a pile.

Double Chocolate Peppermint Cookies

Course: Cookies & Squares, Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Resting Time: 10 minutes
Total Time: 37 minutes
Servings: 16
Calories: 152kcal
Author: Deanna
Double chocolate peppermint cookies start with a soft, fudge cookie that is filled with white chocolate peppermint chunks and sprinkled with crushed peppermint candy.
Print Recipe


  • 1 (15.25 oz) box chocolate cake mix
  • 1 1/2 tsp instant espresso or coffee powder
  • 1/4 Cup vegetable oil
  • 2 large eggs
  • 1/2 Cup peppermint bark chopped, 3 oz by weight
  • 2-3 candy canes crushed. or 1/4 cup peppermint candy


  • Preheat oven to 350°F
  • Line a baking sheet with parchment paper or spray with non-stick spray.
  • Add the cake mix to a medium-size bowl then add the instant coffee powder.
  • Add the vegetable oil and eggs and mix until you have a thick dough. It will seem dry at first, but it will come together.
  • Add the chopped peppermint bark and stir to combine.
  • Let dough rest for 10-15 minutes, then scoop the dough into approximately 1-inch balls and place on a baking sheet leaving 2 inches between them.
  • Bake the cookies for 10 minutes then remove from the oven and sprinkle crushed candy cane on top. Return to the oven and bake for 2-3 minutes longer until peppermint candy is partially melted and the edges of the cookies feel set.
  • Remove from the oven and allow them to cool for a few minutes then move to a cooling rack.


  • If you can't find peppermint bark, you can substitute with white chocolate chips or chopped white chocolate and 1 tablespoon of crushed peppermint candy or 1-2 teaspoons of peppermint extract.
  • You won't taste the coffee in the cookies, but it will help elevate the chocolate flavour.  It can be omitted if you don't have any.
  • Don't skip resting the dough.  It is key to soft, chewy cookies.
  • Don't overbake. Make sure you remove the cookies when the edges just feel set, the tops will still be soft, and that's ok.
  • These cookies will store for about a week in an airtight container or they can be frozen for several months. 


Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 232mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg