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Chocolate Chip Peppermint Crunch Cookies


  • 1 box white cake mix 15.25 oz.(I use Pillsbury)
  • 1 stick butter melted (8 Tbsp.)
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese softened
  • 1 cup Andes Peppermint Crunch pieces
  • 1 1/4 cup semi-sweet chocolate chips


  • In a large mixing bowl, combine the cake mix, melted butter, and extracts. Beat on low speed until combined. Then add the egg and combine until a soft dough forms.
  • Add the cream cheese and mix in gently until combined.
  • With a wooden spoon, stir in the peppermint crunch pieces and chocolate chips.
  • Refrigerate dough for at least 30 minutes (don't skip this step).
  • Roll the dough into 36 balls.
  • Bake on a cookie sheet at 350 degrees for 9 to 10 minutes. Do not over bake. The cookies will appear very soft and look undercooked. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatulas to a cooling rack.
  • Let them sit until completely cool. Store in a sealed container.