Red Velvet Cake Mix Cookies with Peppermint Crunch

Why You’ll Love This Recipe

These cookies are incredibly easy to make thanks to cake mix, and they deliver bakery-style results with minimal effort. The vibrant red color and crushed peppermint topping make them ideal for Christmas cookie trays, cookie swaps, or edible gifts. They’re soft in the center, crisp on the edges, and full of holiday cheer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red velvet cake mix
• Eggs
• Vegetable oil or melted butter
• Peppermint extract (optional for extra minty flavor)
• Crushed peppermint candies or candy canes
• Optional: white chocolate chips or drizzle, powdered sugar for dusting

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix red velvet cake mix with eggs, oil (or butter), and peppermint extract if using. Stir until a soft dough forms.
3. Gently fold in crushed peppermint candies and white chocolate chips, if using.
4. Scoop dough into 1–2 tablespoon-sized balls and place them 2 inches apart on the baking sheet.
5. Bake for 9–11 minutes, until edges are set and centers are slightly soft.
6. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Optional: Drizzle cooled cookies with melted white chocolate and sprinkle with extra peppermint for garnish.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 10 minutes
Bake time: 10 minutes
Total time: 20 minutes

Variations

• Chocolate peppermint: Use chocolate cake mix instead of red velvet.
• Extra chewy: Add a tablespoon of cream cheese to the dough for a softer texture.
• Minty twist: Mix in chopped Andes mints or mint chips instead of peppermint candy.
• Festive finish: Roll dough balls in powdered sugar before baking for a crinkle effect.
• Stuffed version: Press a white chocolate kiss or peppermint patty into the center after baking.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them soft, add a slice of bread to the container.
Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Reheating is not necessary, but you can warm them briefly in the microwave for an extra soft center.

FAQs

Can I use any brand of red velvet cake mix?

Yes, most standard 15.25-ounce cake mixes will work for this recipe.

Do I need to chill the dough?

Not for this recipe, but chilling can help prevent spreading if your kitchen is warm.

Can I make these cookies without peppermint?

Absolutely. Skip the peppermint and use chocolate chips or nuts instead for a red velvet classic.

What kind of peppermint candy should I use?

Crushed candy canes or peppermint hard candies work well. Just be sure the pieces are small.

Can I add frosting to these cookies?

Yes! Cream cheese frosting or a white chocolate drizzle makes a great topping.

Why did my cookies spread too much?

Too much oil or warm dough can cause spreading. Chill the dough briefly if needed before baking.

Can I use butter instead of oil?

Yes, melted butter works and gives the cookies a slightly richer flavor.

Are these cookies freezer-friendly?

Yes, both the dough and the baked cookies freeze well for later use.

Do these cookies stay soft after baking?

Yes, they stay soft and chewy for several days when stored properly.

Can I use peppermint extract in place of candy?

Yes, add a small amount (¼ to ½ teaspoon) to the dough for peppermint flavor without the crunch.

Conclusion

Red Velvet Cake Mix Cookies with Peppermint Crunch are the perfect combination of easy and festive. With just a few ingredients and loads of flavor, they’re a simple way to bring holiday cheer to your dessert table. Whether you’re baking for a party or enjoying a cozy night in, these cookies are a delicious seasonal treat everyone will love.

Red Velvet Cake Mix Cookies with Peppermint Crunch

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Red Velvet Cake Mix Cookies with Peppermint Crunch are festive, soft, and chewy cookies made with cake mix and crushed peppermint candies. They’re quick to make and perfect for Christmas parties, cookie exchanges, or holiday gifts.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 box red velvet cake mix (15.25 oz)
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1/2 teaspoon peppermint extract (optional)
• 1/2 cup crushed peppermint candies or candy canes
• Optional: 1/2 cup white chocolate chips or melted white chocolate for drizzle
• Optional: powdered sugar for dusting

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine red velvet cake mix, eggs, oil or butter, and peppermint extract. Mix until a soft dough forms.
3. Fold in crushed peppermint candies and white chocolate chips, if using.
4. Scoop dough into 1–2 tablespoon-sized balls and place 2 inches apart on the prepared baking sheet.
5. Bake for 9–11 minutes, until edges are set and centers are soft.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Optional: Drizzle with melted white chocolate and sprinkle with extra peppermint candy once cooled.

Notes

• Use parchment paper to prevent sticking, especially with melted peppermint.
• Chilling the dough is optional but helpful in warm kitchens.
• Add a slice of bread to the storage container to keep cookies soft.

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 13g
• Sodium: 115mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg