2-3candy canescrushed. 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.