Chocolate Mint Cake Mix Cookies are delightfully chewy chocolate cookies full of fresh, minty flavor. You won’t believe how easy it is to make cookies from a cake mix!
Welcome to 2024’s 12 Days of Cookies!
These chewy Chocolate Mint Cake Mix Cookies are Day 5 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 –You’re on it!
Day 7 –
Day 8 –
Day 9 –
Day 10 –
Day 11 –
Day 12 –
Chocolate and mint is one of my favorite flavor combinations. I always go for the Thin Mint cookies first during Girl Scout cookie season. And you’ll always find a package of chocolate mints tucked away in the freezer where only I can find them!
These mint chocolate cake mix cookies are so easy to make any time of year, but I especially love making these green cookies for holidays like St. Patrick’s Day and during the Christmas season.
SAVE THIS EASY RECIPE FOR CHOCOLATE MINT CAKE MIX COOKIES TO YOUR FAVORITE PINTEREST BOARD!
Just Three Ingredients!
When you make cookie dough from a cake mix, you only need three simple ingredients: a box of cake mix, oil, and eggs!
Beyond that, you can customize your easy cookies with mix-ins of your choice, or top it with frosting and sprinkles for an extra treat.
Chocolate Cake Mix Cookie Ingredients
These chocolate peppermint cake mix cookies are frosted with sweet buttercream icing and topped with a chocolate drizzle. Here’s what you need to make them:
For the cookies
- One 15.25-ounce box of chocolate cake mix: You can use any chocolate mix, but I used Ducan Hines’ Devil’s Food Cake mix.
- Vegetable oil- any neutral-flavored oil works, or substitute melted butter.
- Large eggs
For the buttercream frosting
- Unsalted butter, room temperature
- Powdered sugar
- Milk
- Peppermint extract
- Salt (omit if using salted butter)
- Green food coloring
- Semi-sweet chocolate, chopped: for drizzling.
Please follow the recipe card below for exact amounts and instructions!
How to make Cake Mix Cookies
Cookies made with cake mix are simple to make! Here’s how to make this easy cookie recipe:
- First, preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set them aside.
- Next, mix cake mix, oil (or melted butter), and eggs in a large bowl until well combined.
- Drop the cookie dough onto the prepared cookie sheet using a medium (#40) cookie scoop (about 2 tablespoons), leaving about 2 inches in between each cookie.
- Bake each batch of cookies for 10-12 minutes or until the edges of the cookies are set. Cool cookies on the sheet for five minutes, then transfer them to a wire rack to cool completely. If cookies are still warm, the frosting will slide right off, so give it time!
Make the Buttercream Frosting
- First, beat the room-temperature butter with an electric mixer in a large bowl until smooth. Add the powdered sugar, 2 tablespoons of milk, peppermint extract, salt, and 4-5 drops of green food coloring. Beat until smooth.
- Add additional milk as needed, one teaspoon at a time, and a few drops of food coloring at a time until the desired consistency and color are reached.
- Spread a layer of green frosting on top of each cookie with an offset spatula or butter knife.
Garnish
I like to use semisweet chocolate to make a chocolate drizzle because it contrasts nicely with the peppermint and isn’t too sweet. However, you can use milk or dark chocolate if you prefer!
Melt the chocolate in a small microwave-safe bowl in 15-second increments, until the chocolate is completely melted and smooth. Allow the chocolate to cool for a minute or two. You don’t want it to set, but it will melt the frosting if it’s too hot.
Transfer the melted chocolate to a piping bag. You can also use a small Ziploc bag. Make a small cut in the tip (or corner of the Ziploc bag). Drizzle the melted chocolate over the frosted cookies. Allow the chocolate to set before enjoying the cookies!
Additions/Substitutions
- If your cake mix is in a smaller box (13.25 ounces), you don’t need as much oil for the cookies. Reduce the oil in the recipe to 1/3 cup.
- Use chocolate chips for melting instead of baking chocolate.
- You could use Andes mints instead of semisweet chocolate for even more mint flavor!
- Add some fun holiday sprinkles or chopped candy canes if you’re baking these for a holiday treat.
- Not a fan of chocolate cookies? Use a vanilla cake mix dyed green and keep the frosting white for a different flavor profile.
How to Store Chocolate Mint Cake Mix Cookies
Store leftovers in an airtight container at room temperature for two days, or up to four days in the fridge.
Can you freeze Cake Mix Cookies?
Yes, these chocolate peppermint cookies freeze well! Once the cookies cool completely, don’t frost them! Instead, place them in an airtight container with a layer of parchment paper in between each layer of cookies to prevent sticking. They will stay fresh for up to three months.
Thaw at room temperature before frosting and serving them.
More Chocolate Mint Desserts
Try one of these tasty treats made with that classic chocolate mint flavor:
- Mint Chocolate Crinkle Cookies
- Chocolate Mint Dream Bars
- Homemade Girl Scout Thin Mints
- Peppermint Mocha
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Chocolate Mint Cake Mix Cookies
Ingredients
- 15.25 ounces chocolate cake mix
- ½ cup vegetable oil
- 2 large eggs
Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon peppermint extract
- ¼ teaspoon salt
- green food coloring
- ½ cup semisweet chocolate, chopped for drizzling
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
- Mix cake mix, oil, and eggs in a large mixing bowl until well combined.
- Drop the cookie dough onto the prepared cookie sheets using a #40 medium cookie scoop (or use two tablespoons of dough), leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges of the cookies are set. Allow the cookies to cool on the sheet for five minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting
- Beat the butter in a large mixing bowl with an electric mixer until smooth. Add powdered sugar, 2 tablespoons of milk, peppermint extract, salt, and 4-5 drops of food coloring and beat until smooth.
- Add additional milk one teaspoon at a time, and a few drops of food coloring, until the desired consistency and color is reached.
- Spread a layer of green frosting over each cookie with an offset spatula or knife.
- Melt the chocolate in a small microwave-safe bowl in 15-second increments until smooth. Allow the chocolate to cool slightly, then transfer it to a piping bag or a resealable sandwich bag.
- Make a small cut in the tip or at one corner of the bag, then drizzle the melted chocolate over the frosted cookies. Allow the chocolate to set before serving.
Notes
- Store leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.
- Freeze cookies in an airtight container for up to 3 months. Store unfrosted with a layer of parchment in between cookies to prevent sticking. Thaw at room temperature before frosting and serving.
- Any flavor of chocolate cake mix can be used. I used Ducan Hines Devil’s Food Cake mix in testing this recipe.
- If using a smaller (13.25 ounce) cake mix, reduce the oil to 1/3 cup.
- You can substitute milk or dark chocolate for the semisweet if you prefer.
- Use a cookie scoop for consistency in size.
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