Have I mentioned that I love cookies?? I’ve always thought that I’d make a really good Christmas elf- because I love Christmas, and I’m pretty sure that elves love cookies almost as much as Santa does! I just love those little bite-sized goodies- easy to eat, and so many different flavors and varieties…. This is the “cookie-est” time of year, isn’t it? Recently, I asked the folks in my Facebook group what their favorite kind of Christmas cookie is, and what a response we got! This time of year has so many memories attached to it, and favorite foods are certainly no exception- maybe it was the cookie that only your Grandma knew how to make, or the ones that you loved making with Mom every year… maybe it’s the kind that you love to make with your kids and grandkids right now. A couple of weeks ago, my sister and I reminisced about our favorite kinds of cookies that we had every year growing up. Making them now surely brings back those childhood memories…
Today, I am sharing a super-simple Christmas cookie recipe – when you’re in a hurry, cake mix comes to the rescue! These are festive and so yummy! You can use a food processor to crush the peppermint candies, or put them in a few layers of wax paper or large zip-lock bags and let the kids wack them with a rolling pin.
Peppermint Crunch Cookies Recipe
- -2 eggs
- -1/3 cup vegetable oil
- -4 teaspoons peppermint extract
- -3-4 drops green food coloring
- -1 tablespoon water
- -1 box (16.5-18.5 oz) white cake mix
- -2 cups (12 oz) white chocolate chips
- -1/2 cup (approximately) crushed candy canes or mint candies, divided
Preheat oven to 350 degrees. Line baking sheets with parchment paper (this is important- nothing dampens the holiday mood like trying to scrape melted candies off of your good baking sheets!)
In a large bowl, stir together all of the wet ingredients. Stir in the cake mix, chips, and 1/3 cup of the crushed candies. Mix until well combined.
Roll into 1 1/2” balls and place about 2” apart on baking sheets. Sprinkle tops with remaining crushed candies (press into dough lightly.)
Bake about 8 minutes until just set but not brown. Cool on baking sheet about 2 minutes, then remove to cooling racks.
Makes about 4 dozen.
Get the downloadable recipe sheet by clicking here.