I love cake batter cookies that you make with store bought cake mixes. Do you? There are so many amazing recipes for them out there, and I’ve shared one of my favorite before with peanut butter and chocolate cake mix. However, when I made those cookies, a commenter asked about making them with Andes Mint Candies, and that got me to thinking. What if I made for my Christmas Cookie Exchange, Peppermint Cake Batter Cookie Blossoms that are like the traditional blossom cookies, but combine chocolate and mint. When I found some darling holly leave and berry springs in the store, along with the peppermint Hershery Kisses, I knew what cookies that I wanted to make for the holidays– Peppermint Cake Batter Cookie Blossoms!
Now today, I’m going to show you two different ways to make these Peppermint Cake Batter Cookie Blossoms, one with a chocolate cookie and a white chocolate kiss, and the other with a white cookie and a chocolate kiss. The ingredient list is the same, and it’s the standard cake mix cookie recipe with the addition of peppermint extract. You aren’t required to use any sprinkles, but there are so many cute holiday sprinkles that are available at Michael’s and Target that it’s hard not to top your cookies with them!
Peppermint Cake Batter Cookie Blossoms Ingredient List
- 1 Box of Holiday Funfetti White Cake Mix or Devil’s Food Cake Mix
- 2 Large Eggs
- 1/3 Cup Vegetable Oil
- 1 tsp Baking Powder
- 1 Teaspoon Peppermint Extract
- Peppermint Crunch Hershey Kisses or Milk Chocolate Hershey’s Kisses
Start by preheating your oven to 350 degrees. And then all you need to do is add your cake mix to your mixer, along with the eggs, oil, baking powder and peppermint extract. Now when I first started baking cake batter cookies, I was surprised about the density– remember, this is made with cake mix, but will have a consistency of cookie dough. That’s okay. It’s also super sticky dough, compared with your made from scratch drop cookie dough. Don’t be surprised.
Now the cookies that I made with the white funfetti cake mix, I did not add any sprinkles, as there were green and red sprinkles within the cake mix. If you want to accent the color, you can definitely add some when you roll and drop them. I always, always use Silpat because it makes clean up a breeze. I actually got the one in the picture as a gift from Dixie Crystal sugar. For the Devil’s Food cake mix version, I found that rather than rolling the entire cookie dough ball in the holly and berries, I just needed to dip the top in the sprinkles. That way I could have a lot of sprinkles on the top, and none of the larger holly and berries burning on the bottom.
Put the cookies without the Hershey’s Kisses into the oven for between 7 and 9 minutes. (If you include the chocolate on the cookie dough before it cooks, it will melt in the oven, which is fine if that’s the look that you are going for.)
You do not want to over cook these cookies. I’d recommend removing the white cake mix version before they get more than lightly brown, and then let them “cook” on the cookie sheet. As soon as you remove them from the oven, gently place the Hershey’s Kiss on the top of the cookie while it’s very soft. (BTW, there is no rule that says that you can’t put the chocolate on the dough before it bakes, but it will melt, and won’t have that “blossom” look.)
Each box of cake mix should yield about 2 dozen Peppermint Cake Batter Cooke Blossoms if you use 1 inch dough balls. When you make the Devil’s Food cake mix and the White Funfetti cake mix versions, you end up with about 48 cookies that are perfect for your office’s holiday cookie exchange, or an easy class party dessert or teacher gift.
However, if these cookies don’t suit your fancy for your Holiday Cookie exchange, never fear! Along with nine other amazing bloggers, I am a part of the Holiday Cookie Blog Hop to help kick off the holiday season. Stop by these terrific bloggers, and come back to let me know what you’ve found.
Let’s get ready for the holiday season together!