Hot Cocoa Candy Cane Cake Mix Cookies
Hot Cocoa Candy Cane Cookies start with a cake mix, baked to perfection, topped with a delicious marshmallow center, drizzled with chocolate, and a sprinkling of crushed peppermint candy canes. This is the perfect cookie to dunk into a mug of hot chocolate, to take to holiday cookie exchanges, or to give as gifts.
Servings: 23 cookies
Equipment
- measuring cups and spoons
- large mixing bowl
- wooden spoon
- Cookie Scoop
- parchment paper
- baking sheet
- ziplock bag
Ingredients
- 1 box (13.25 ounces) chocolate fudge cake mix
- 1 packet (or 2 tablespoons) hot chocolate mix
- 2 eggs
- ½ cup vegetable oil
- 12 marshmallows, cut in half
- ⅓ cup chopped baking chocolate, melted
- 2 - 3 candy canes, crushed
Instructions
- Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add the cake mix, hot cocoa mix, eggs, and oil to a large bowl, and stir until a dough forms. No mixer is needed, I used a wooden spoon to mix the ingredients.
- Use a 1½ tablespoon cookie scoop to drop cookie dough onto a baking sheet, 2-3 inches apart.
- Place the baking sheet in the oven and bake for 7 minutes.
- While the cookies are baking, cut the marshmallows in half. Also, add the candy canes to a ziplock bag, and use a rolling pin or meat mallet to crush them. Set aside for now.
- After the cookies have baked for 7 minutes, remove them from the oven, and place one-half of a marshmallow in the center. Return to the oven, and bake for an additional one minute. Remove from the oven.
- Melt the chocolate in a microwave-safe bowl (check the package for directions) and then transfer to a piping bag or a ziplock bag with the corner snipped. Drizzle chocolate over the center of each cookie. Sprinkle crushed candy canes over the melted chocolate.