These easy chocolate peppermint cake mix cookies are quick to make and sure to be a hit at your next holiday party! The addition of cream cheese to the batter adds a buttery flavor and makes them soft and fluffy-my favorite kind of cookie.
As I was making these I was thinking about WHY we like peppermint so much around Christmas? A quick google search helped me find the following:
“The candy cane itself can be traced back to a German church. Several centuries ago, people used sugar sticks to pacify crying babies. Suzetta Tucker of ChristStory Christian Bestiary writes that, “Before the invention of the modern pacifier, parents used to give their babies unflavored white sugar sticks to suck on.” Then, Tucker goes on to explain a German choirmaster in the 1670’s bent the canes into a shepherd’s staff and “passed out to children attending the Christmas services.” The custom quickly spread throughout Europe and people started decorating the canes, surprisingly without the guidance of Pinterest. Then, Tucker writes, around 1900 the canes received red stripes and peppermint flavoring, but she’s not sure exactly where or why. According to Google, no one else is really sure either.”
So there you have it! Of course crying babies lead to the invention of candy canes!
If you haven’t been following along, we’ve been making cake mix cookies all year. You can see all of the recipes here:
1 Box Chocoate Cake Mix
1 Bag White Peppermint M&M’s
1 Candy Cane Hershey’s Bar
4 Tbsp Butter (1/2 stick)
4 oz Cream Cheese (1/2 stick)
- Preheat oven to 350° F.
- Chop up the Peppermint Hershey’s Bar.
- Cream together butter and cream cheese.
- Add eggs, cake mix, 1/2 bag of peppermint M&Ms and chopped Hershey’s Bar.
- Using a cookie scoop, place cookies on a parchment-lined baking sheet. Squish additional M&M’s on top of cookies (optional)
- Refrigerate cookies for 15 minutes.
- Bake Cookies at 350° F for 10-12 minutes. Allow to cool on cookie sheet.
Hope these cookies taste merry & bright!! They’re a favorite around our house!