Description
Transform a simple box of devil’s food cake mix into decadent, fudgy holiday treats with this effortless recipe. These peppermint-studded cookies feature a unique pan-banging technique that creates perfect ripples and a soft, chewy texture every time.
Ingredients
- 1 (15.25 oz) box Devil’s Food Cake Mix
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 tablespoons coconut oil
- 1 cup white chocolate peppermint bark, finely chopped
- 1/2 cup crushed peppermint candies
Instructions
- In a large bowl, whisk together the cake mix, eggs, melted butter, and coconut oil until a thick dough forms.
- Fold in the chopped peppermint bark using a sturdy spatula until evenly distributed.
- Cover the dough with plastic wrap and refrigerate for at least 10 minutes while preheating your oven to 350°F (175°C).
- Line two baking sheets with parchment paper and light cooking spray.
- Scoop dough into golf-ball sized portions and roll the tops firmly into the crushed peppermint candies.
- Place dough balls on the prepared sheets, peppermint side up, and flatten slightly with your palm.
- Bake for 3 minutes, then remove from the oven and firmly bang the pans against a flat surface six times.
- Return to the oven for an additional 3 minutes until the edges are set but the centers remain soft.
- Cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes
For the best texture, ensure your eggs are at room temperature before mixing to help them emulsify with the melted butter and oil. If you want a more intense chocolate flavor, you can add a tablespoon of dark cocoa powder to the dry mix before adding the wet ingredients.
- Prep Time: 15 mins
- Cook Time: 6 mins
- Category: Dessert
- Method: Baking
- Cuisine: American