Peppermint Chocolate Chip Cookies
- Have 30 minutes? You can make cookies. We used a box of vanilla cake mix as your base in this 5-ingredient recipe and it worked beautifully.
- Want to make double chocolate chip cookies? Use chocolate cake mix. If peppermint isn't your favorite flavor, use another bag of chocolate chips and vanilla extract.
This recipe is prepared with the KitchenAid 5-Quart 325-Watt Tilt-Head Stand Mixer with Glass Bowl (K41486).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 (15.25-oz) box yellow cake mix
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 tsp peppermint extract
- 1 (9-oz) bag (1-1/2 cups) dark chocolate morsels with mint filling
- Place an oven rack on the second lower level and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
- Fit a stand mixer with the paddle attachment. Add the cake mix, oil, eggs, and peppermint extract to the mixing bowl and mix until creamy and lump-free.
- Remove the bowl from the mixer and stir in the chocolate morsels with a spatula. Spoon 2 tablespoonfuls of dough onto the cookie sheets for each cookie. Bake for 8–9 minutes and then rotate the cookie sheet. Cook for another 8–9 minutes, or until light golden brown. Cool the cookies on a cooling rack before serving.